Melt about an ounce of dripping in a frying-pan, break the eggs into a cup, slip them gently into the frying-pan, and fry them until the whites are firm. Trim them neatly, arrange them down the middle of a hot dish, and pour over them the following sauce.
Melt the butter in a saucepan, then add the milk, with salt and cayenne to taste. Let this boil, then add the mustard, chutney, and the egg, well beaten. Stir over a slow fire till the sauce thickens, but does not boil; then chop and add the capers.