6 hard-boiled EGGS, 1 medium-sized English onion, 1 cooking apple, 1 teaspoonful of curry powder, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of butter, and salt to taste. Prepare the onion and apple, chop them very fine, and fry them in the butter in a stewpan until brown. Add 1/2 pint of water and a little salt. Smooth the curry and wheatmeal with a little cold water, and thicken the Sauce with it. Let it simmer for 10 minutes, then rub through a sieve. Return the Sauce to the stewpan, shell the EGGS, and heat them up in the Sauce; serve very hot on a flat dish.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)