Curried Eggs à la Bengal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel three onions, cut them in very thin slices and put them into a stewpan with two ounces of fat or butter and two ounces of chopped lean bacon; add two finely chopped bay-leaves and a sprig of c...
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Cooking tools:
- Stewpan
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Fine-mesh sieve
- Pot
- Ladle
- Hard-boiled egg peeler
- Serving platter
Ingredients
- poultry
- manner
- egg
- green capsicums
- vegetables
- fish
- milk
- boiled eggs
- boiled rice
- rice
- curry powder
- ginger
- salt
- meat stock
- clove
- flour
- allspice
- garlic
- bay
- lean bacon
- thyme
- leaves
- butter
- onions
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