Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

a curry sauce, give them a boil, dish them on the flat side in the form of a star; this will make a very good and pretty dish. Eggs boiled too hard are very unwholesome, especially for supper; done this way they will be perfect; they may be put entire in the sauce, and cut when dished up; they will take the flavour of the curry just the same. NO. 63.--EGGS A LA TRIPE, OR ONION SAUCE. Boil 3 eggs as above, cut them in slices, and put in a sauce you have prepared thus:-- Cut 2 middle-sized onions in slices, put them in a stewpan with an ounce of butter, and fry them till done without taking colour; add a small tablespoonful of flour, and moisten with a teacupful of milk: season with salt, pepper, and nutmeg, give a boil, toss the eggs up in the sauce, and serve. The same may be served with tomato sauce. NO. 64.--EGGS WITH TOMATO SAUCE. Proceed as for curried eggs, using tomato sauce instead of curry. NO. 65.--RAREBIT A LA SOYER, WITH SHERRY OR CHAMPAGNE. Cut half a pound of rich cheese in small dice; put in a stewpan 2 pats of butter with a teaspoonful of mixed Durham mustard, a little salt, half a teaspoonful of pepper, one wineglass of sherry or champagne; put on a slow fire, stir gently with a wooden spoon till properly melted, though not stringy, which might occur if turned too quickly; have a nice toast half an inch thick done at the last minute, pour your cheese over and serve. Leaving it a few minutes in an oven is an improvement. NO. 66.--FRIED POTATOES. Fried potatoes being much lighter for supper than baked ones, would be an excellent introduction to the London supper bill of fare. I shall also observe that a potato when well fried does not retain a particle of grease, and therefore is not rich, or likely to be so, when properly done. Where a quantity are required, put in a wide stew-pan, three or four pounds of either lard, beef, or