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Eggs, Fricasseed

Boil three eggs hard, and lay them in cold water. Melt a slice of butter in a stewpan, and throw in a small onion finely chopped; fry till soft. Mix a dessert-spoonful of flour with the butter to a smooth paste, add two table-spoonfuls of gravy, and stir till thick. Cut the eggs into quarters, and lay them gently in the gravy. Shake the pan round, then pour in a small cupful of cream, shake the pan again, but do not break the eggs. When the sauce is thick and smooth, put the eggs on a dish, and serve with the sauce poured over, and a garnish of lemon round the dish. Time: ten minutes to boil eggs, ten minutes to prepare the fricassee. Probable cost, 1s. 3d.