6 hard-boiled EGGS, 1/2 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the milk with the butter, thicken it with the flour, smoothed previously with a little cold milk; season to taste. When the milk is thickened shell the EGGS, cut them into quarters lengthways, and put them into the Sauce. Last of all, put in the parsley, and serve with sippets of toast laid in the bottom of the dish.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)