Sauce Required: One egg for each person.

For four eggs allow half a pint of parsley-and-butter sauce.

Boil the eggs for fifteen minutes, and then cut them in halves lengthways. Arrange them on a hot fireproof dish, and pour over them the parsley-and-butter sauce.

Garnish the dish with sippets of toast or fried bread. Cost, 6d.

Curried Eggs