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[AND STUDY ALL THE PRECAUTIONS.] 1180. Curried Eggs. Slice two onions and fry them in butter, add a tablespoonful of curry powder; let the onions and curry powder stew in a pint of good broth till the former are quite tender; mix a cup of cream, and thicken with arrowroot, or rice flour. Simmer a few minutes, then add six or eight hard-boiled eggs cut in slices; heat them thoroughly, but do not let them boil. 1181. Cold Meat Broiled, With Poached Eggs. The inside of a sirloin of beef or a leg of mutton is the best for this dish. Cut the slices of equal thickness, and broil and brown them carefully and slightly over a clear smart fire, or in a Dutch oven; give those slices most fire that are least done; lay them in a dish before the fire to keep hot, while you poach the eggs and mash the potatoes. This makes a savoury luncheon or supper. The meat should be underdone the first time. 1182. Curried Oysters. This receipt may be greatly modified, both in quantity and ingredients. Let a hundred of large oysters be opened into a basin without losing one drop of their liquor. Put a lump of fresh butter into a good-sized saucepan, and when it boils, add a large onion, cut into thin slices, and let it fry in the uncovered stewpan until it is of a rich brown: now add a bit more butter, and two or three tablespoonfuls of curry powder. When these ingredients are well mixed over the fire with a wooden spoon, add gradually either hot water, or broth from the stock-pot; cover the stewpan, and let the whole boil up. Meanwhile, have ready the meat of a cocoa-nut, grated or rasped fine, put this into the stewpan with an unripe apple, chopped. Let the whole simmer over the fire until the apple is dissolved, and the cocoa-nut very tender; then add a cupful of strong thickening made of flour and water, and sufficient salt, as a curry will not bear being salted at table. Let this boil up for five minutes.