Put in a stew pan a piece of Butter
about the size of half an egg,
Mince extremely fine the smallest morsel of garlic,
and the half of a small onion,
with a little Salt and Pepper,
when the butter is fizzing
throw in the chopped garlic & onion,
simmer & stir well for about 3 minutes –
Have a good tea-spoon full of currie powder
…thoroughly well mixed with a little milk,
pour into the butter & continue stirring =
Beat well together 4 Fresh Eggs (yokes & whites)
& pour them in the pan. Take off the fire,
stir in one egg, not whipped
when quite smooth stir in another
when this is all well mixed
stir in the cheese
lastly the salt and cayenne
turn the mixture on to a plate
let it remain for three or four hours
until quite cold.
then take a little in a teaspoon
and drop into boiling lard
and fry a light brown –
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.