Required: Six poached eggs on nicely fried slices of bread. For the sauce: One small onion. One ounce of butter or dripping. One tablespoonful of curry powder. One teaspoonful of flour. One pint of milk.

Slice the onion very finely, melt the butter in a saucepan, put in the onion, and fry it a pale brown; then add the flour and curry powder, and fry again for about four minutes.

Add the milk gradually, taking care to mix it in smoothly, and bring the sauce to the boil, stirring it all the time. Next allow it to simmer for ten or twelve minutes, and then strain it over the poached eggs. Cost, 11d.