CURRIED EGGS

6 hard-boiled eggs
1 medium-sized English onion
1 cooking apple, 1
teaspoonful of curry powder
1 dessertspoonful of Allinson fine wheatmeal
1 oz. of butter, and salt to taste

Prepare the onion and apple, chop them very fine, and fry them in the butter in a stewpan until brown. Add 1/2 pint of water and a little salt. Smooth the curry and wheatmeal with a little cold water, and thicken the sauce with it. Let it simmer for 10 minutes, then rub through a sieve. Return the sauce to the stewpan, shell the eggs, and heat them up in the sauce; serve very hot on a flat dish.