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+Project Gutenberg's The Curry Cook's Assistant, by Daniel Santiagoe
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Curry Cook's Assistant
+       or, Curries, How to Make Them in England in Their Original Style
+
+Author: Daniel Santiagoe
+
+Release Date: October 20, 2010 [EBook #34107]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE CURRY COOK'S ASSISTANT ***
+
+
+
+
+Produced by Jana Srna and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This book was
+produced from scanned images of public domain material
+from the Google Print project.)
+
+
+
+
+
+
+  [ Transcriber's Note:
+    Every effort has been made to replicate this text as faithfully as
+    possible, including inconsistencies in spelling and hyphenation;
+    changes (corrections of spelling and punctuation) made to the
+    original text are listed at the end of this file.
+
+    a and o with macron have been replaced with a and o, respectively.
+  ]
+
+
+
+
+                                  THE
+                         CURRY COOK'S ASSISTANT
+
+
+
+
+NOTE ABOUT "CURRIES" IN "SATURDAY REVIEW," OCTOBER 22, 1887.
+
+
+Everybody who likes Curry, and who can get it (the pamphlet, not the
+Curry), should invest in a little pamphlet by "DANIEL SANTIAGOE, son of
+Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon
+Court, Royal Jubilee Exhibition, Liverpool." It is written in delightful
+pigeon-English (or whatever other bird may be more appropriate to
+Ceylon's isle), is quite unpretentious, avows the author's very
+legitimate, and, indeed, laudable desire to "make a small fortune" by
+its sale, and contains admirable receipts. Mr. Santiagoe is much less
+cynical than the apocryphal Mrs. Glasse. He says, after recommending the
+more excellent way of the Curry Stone, "The best and easy way is to buy
+from your respected grocers, which, I should say, ought to be of two
+colours--one is brown and the other is yellow, and the red is cayenne
+pepper (if required, hot curries)." He is a little plaintive about
+mulligatawny. "Why English people always spell this word wrong?
+Everybody knows this--mollagoo, 'pepper;' tanney, 'water.'" So the
+reformers who call it "mulligatunny" are just as bad as we devotees of
+mumpsimus and mulligatawny ourselves. We note with special pleasure a
+receipt for "chicken moley"--evidently the same genus as that "mollet"
+which puzzled Mrs. Clarke. And all the prescriptions are interesting.
+"Maldive fish" seems to take the place of "Bombay duck" in these
+southern regions, and the number of Vegetable Curries is particularly
+noteworthy. Nobody need think from the specimens we have given that
+Mr. Santiagoe is unintelligible. His English may be "pigeon," but it
+is a much more easily digestible tongue than the high and mighty
+gobble-gobble of some of our own professors of style and matter.
+
+[True copy from "SATURDAY REVIEW."]
+
+
+
+
+                                  THE
+                        CURRY COOK'S ASSISTANT;
+
+                                   OR
+
+                                CURRIES,
+                      HOW TO MAKE THEM IN ENGLAND
+                       _IN THEIR ORIGINAL STYLE_.
+
+
+                                   BY
+                   DANIEL SANTIAGOE, General Servant,
+        SON OF FRANCIS DANIEL, Butler and Fiddler, Trichinopoly,
+                   Madras, India, and Colombo, Ceylon
+
+                        CEYLON TEA HOUSE WAITER
+
+               Royal Jubilee Exhibition, Liverpool, 1887
+                International Exhibition, Glasgow, 1888
+
+
+                             THIRD EDITION
+
+
+                                 LONDON
+            KEGAN PAUL, TRENCH & CO., 1, PATERNOSTER SQUARE
+                                  1889
+
+
+
+
+    (_The rights of translation and of reproduction are reserved._)
+
+
+
+
+INDEX.
+
+
+LIST AND NAMES OF CURRIES, Etc.
+
+  NO.                                                         PAGE
+
+   1. Home-made Curry Powder                                     1
+
+   2. Beef Curry (Plain)                                         5
+
+   3. Beef Curry (Ceylon Way)                                    6
+
+   4. Beef Curry (Madras)                                        7
+
+   5. Beef Curry (Kabob) Madras                                  9
+
+   6. Beef Curry (Dry)     do.                                  11
+
+   7. Beef Curry (Balls)   do.                                  12
+
+   8. Chicken Curry        do.                                  13
+
+   9. Snipe Curry          do.                                  14
+
+  10. Pigeon Curry         do.                                  15
+
+  11. Pork Curry           do.                                  16
+
+  12. Veal Curry           do.                                  17
+
+  13. Mutton Curry         do.                                  18
+
+  14. Partridge Curry      do.                                  19
+
+  15. Tripe Curry          do.                                  20
+
+  16. Liver Curry          do.                                  21
+
+  17. Chops Curried        do.                                  22
+
+  18. Steaks Curried       do.                                  23
+
+  19. Game Curry (Various) Madras                               24
+
+  20. Rabbit (or Young Hare) Curry                              25
+
+  21. Egg Curry (Whitish Yellow)                                27
+
+  22. Egg Curry (Brown)                                         28
+
+  23. Egg Curry (Omelet)                                        30
+
+  24. Egg Curry (Poached)                                       31
+
+  25. Fried Eggs for Curries                                    32
+
+  26. Curry Sauce (Brown), for any Meat                         33
+
+  27. Curry Sauce (Yellow), for Vegetables and Fish             35
+
+  28. Curried Fowl (a Joint)                                    36
+
+  29. Chicken Moley                                             38
+
+  30. Fish Moley                                                39
+
+  31. Fish Curry (Salmon)                                       41
+
+  32. Fish Curry (Various)                                      42
+
+  33. Sardines Curried                                          43
+
+  34. Vegetable Curries                                         44
+
+  35. Potato Curry                                              45
+
+  36. Cabbage Curry                                             46
+
+  37. Bean Curry                                                47
+
+  38. Onion Curry                                               48
+
+  39. Devilled Cabin Biscuits                                   49
+
+  40. Devilled Meats                                            50
+
+  41. Mulligatawny                                              51
+
+  42. Pillau Rice (a Mohammedan Dish)                           53
+
+  43. Lemon (Hot) Sauce                                         54
+
+  44. Apple Chutney (How to Make it in England)                 55
+
+  44a. Mint Chutney                                             56
+
+  45. Quickly-made Samball                                      57
+
+  46. How to Fry Red Herrings for Curries                       58
+
+  47. Toast Curry                                               59
+
+  48. How to Make Rice Powder                                   60
+
+  49. Mushrooms Curried and Served on Toast                     61
+
+  50. How to Boil Rice for Curries                              62
+
+  51. A Salad for Dinner, etc., in Hot Weather                  64
+
+  52. Sundal or Poogathu, made of Cabbage and other Greens      66
+
+  53. Vegetables Boiled for Table                               67
+
+  54. Economical Curry Paste                                    68
+
+  55. Curry Powder (a Recipe)                                   69
+
+  56. Curry Powder (Ordinary Way)                               70
+
+  57. Curry Powder (a Most Excellent)                           71
+
+  58. Tomato Curry                                              73
+
+  59. Curries under Various Names                               74
+
+  60. Chutney Chicken                                           75
+
+  61. When to use Curries                                       76
+
+  Tamil and English Names for Curry Stuffs, Etc.                77
+
+
+
+
+INTRODUCTION BY J. L. SHAND, Esq.
+
+
+Daniel Santiagoe, who has twice come from his Ceylon home to serve me in
+England and Scotland, now gives to the world a second edition of a very
+valuable little book, and has asked me to write him an introduction.
+
+An introduction is generally apologetic, but I depart from custom and
+congratulate the purchasers of this book upon obtaining a collection of
+recipes which may add much to their gastronomic enjoyment, and perhaps
+also contribute to health and longevity.
+
+"I do not care for Curry, it is too hot!!!" is a common but erroneous
+plaint; and the disciple of Santiagoe will find recipes which provide
+the full delicacy of Eastern condiments without the discomfort of
+excessive heat.
+
+Why do old East Indians live so long? is a question often asked.
+
+Because so many of them are pensioners, says the student of finance.
+
+Because so many of them are Curry eaters, says the student of hygiene.
+
+All human nature requires to be occasionally stimulated, and a mild
+Curry acts upon the torpid liver, reacts upon the digestive organs, and
+provides the necessary stimulant without injurious consequences.
+
+It is a remarkable fact that nearly all Curry-eating nations are
+abstainers from strong drinks.
+
+Daniel Santiagoe's English may occasionally provoke a smile, but it is
+"English as she is spoken" by several millions of Her Majesty's
+subjects, and its originality often lends it force.
+
+Were excuse necessary it would be found in this, that Daniel Santiagoe
+is a domestic servant to whom English is a foreign tongue.
+
+                                             JOHN LOUDOUN SHAND.
+
+24, Rood Lane, London, E.C.
+
+
+
+
+PREFACE BY AUTHOR.
+
+
+With much thankfulness to Mr. A. Egmont Hake for his kindness in writing
+a preface for my first book on Curries, and great credit is due to
+_Saturday Review_ and humble respect is due to my two masters, Shand,
+Haldane & Co., of London, who brought me over to England and Scotland,
+with four other servants, and allowed me to publish a little book to
+make my desired little fortune, which is highly creditable. From the
+first edition of 500 copies I fully sold 400, and another hundred copies
+presented to friends in England and Ceylon. My intention in publishing
+this second edition is that I have given too little recipes and
+information in my first book for sixpence each copy. Though I thought it
+is worth making it an enlarged and revised edition for same price this
+time, I should like to give good many recipes for making a Curry, and
+give the names of all Meat and Vegetable in English and Tamil. In each
+heading of Curries two sorts of ingredients are given--one to be
+procured in England, the other in Ceylon; and also each Curry will be
+properly instructed. I have tasted the Curries made by Bengalee, etc.,
+on board of steamers and on shore. They use proper Curry Stuffs, etc.,
+but they flavour it too much; using plenty of ghee and fat mutton,
+etc.,--these spoil the taste. Just the same with Bombay Curries, but in
+Madras is the only place you could taste a proper Curry, and also in
+Ceylon, as a good many cooks of Madras Presidency came to Ceylon several
+years ago and spread out the art of general cooking in Ceylon. I believe
+at first the cooking business was instructed by European cooks. At
+present there is too many cooks in Ceylon; almost every butler, appoo,
+second servant, kitchen mate, groom, etc., knows to cook a English
+dinner!!!
+
+Now we shall go on with our Curry business. I recommend to try Curry
+Powders from several grocers. The best Curry Powder is made of coriander
+seed (which could be got from the chemist's), saffron, dry chillies,
+cumin seed, few mustard seed, few pepper corns. If the Curry Powder
+contains all the above, it is a good Curry Powder. Some Curry Powders
+tastes of acid, flour, and other mixtures, which I believe is
+unwholesome in every means. The Tamils use tamarind for the acid taste.
+To every brown Curries the Singalese use Gorakka[1] (a sour fruit),
+slightly dried, and lime juice to their yellow Curries. There is much
+different taste between a Singalese Curry and a Tamil Curry--the taste
+just differs the same as a Madras beef Curry, No. 4, and a potato Curry
+(vegetable). The Curries should be treated same as a ordinary entree. If
+one article you had too much, it will spoil the whole Curry. If the meat
+over done, no taste in it. If you have all Curry stuffs, etc., at hand,
+could make a Curry Sauce in ten minutes the longest, and can warm up any
+meat for table in it (I mean the brown). The white Curry Sauce is not
+suitable, unless for a vegetable or fish.
+
+  [1] For Fish Curries, but not fresh fish--the fresh fish could be
+  given acid taste from lemon, or tamarind, or vinegar.
+
+I could give several other recipes to Curries, but the above said sixty
+will be quite sufficient. If you carefully tried the above said Curries
+will be found most economical.
+
+A Madras woman can beat any other Indian woman in Curry cooking. In
+several gentry's houses in Madras, etc., they keep a woman to make
+Curries and prepare vegetables for table--we call her "Thanney
+Kareyitchi"--besides the cook and kitchen matey.
+
+The Madras Curry always the best, much different than a Bengal or Bombay
+Curry, to my opinion.
+
+                                                   D. SANTIAGOE.
+
+  International Exhibition,
+       Glasgow, 1888.
+
+
+
+
+PREFACE OF MY FIRST EDITION.
+
+By A. Egmont Hake, Esq.
+
+[_TRUE COPY._]
+
+
+The author of this little work has asked me to write him a Preface, and
+I gladly do so, especially if it will help to find him buyers, as well
+as readers, who will put into practice the admirable receipts he offers
+to gourmets and others. For my own part I can speak with some
+authority--indeed the best--as to the excellence of Santiagoe's Curries,
+for I am among the fortunate few who have tasted them in England.
+
+I was particularly struck by a remark which Santiagoe made when I asked
+him what he would like me to write in his little book. Some authors
+might have replied "Speak up for my Curries!" others might have said,
+"Say a good word for my book;" but he, in the fulness of gratitude,
+said, "Praise my Masters." He then went on to speak of how Mr. Shand
+and Mr. Haldane had brought him and his fellow-servants all the way from
+Ceylon to England.
+
+It is only fair to point out that the English of this little book is not
+"English as she is spoken," but represents the expression of Santiagoe
+in its native costume--it is Tamil Anglicised by Santiagoe himself. As
+Santiagoe says, "I like broken English, because ladies gentlemen like
+that." The author is a native of Trichinopoly. His grandfather and uncle
+were distinguished drummers in Indian infantry regiments--in other
+words, they were masters of the tom-tom. He has lived all his life
+in Ceylon,[2] and for the last seven years--that is, since he was
+sixteen--has been in the service of English residents, of whom he
+appears to have nothing but pleasant recollections. It would seem that
+this will be the case in his experience of England, whither he has
+come with others as waiter at the Ceylon Tea Rooms in the Liverpool
+Exhibition--though he told me with much modesty that "people were very
+kind, but he supposed the Ceylon servants were a novelty."
+
+  [2] In 1879 have been to Maldive Island, or Minicoi Island, with my
+  master, to a wrecked steamer of "Bird" Line.--Ed.
+
+  Please to read the article of _Saturday Review_ of 22nd October, 1887.
+
+It is, to say the least, highly creditable to Santiagoe that, with many
+duties to perform, and these amid the distracting influences of our
+Western civilization, he should have compiled this useful little guide
+to the art of Curry cooking. The spirit of Brillat-Savarin and of Soyer
+is stronger than the ephemeral attractions of an exhibition. Let us hope
+Santiagoe's enterprise will be more lasting than these; that it will
+achieve its aim in popularizing Ceylon Curries in this country; and that
+his "Book on Curries" will pass through many editions, and bring him the
+"little fortune" he deserves.
+
+                                       (Signed)  A. EGMONT HAKE,
+
+_Author of "General Gordon's Journal at Khartoum;" Editor of "The Story
+of Chinese Gordon," etc., etc.; Commissioner of War Trophies, Royal
+Jubilee Exhibition, Liverpool, 1887._
+
+
+
+
+COPY OF THE NOTE OF MY FIRST EDITION ON CURRIES.
+
+
+I beg to bring the following Receipts to Curries, etc. I hope it will be
+handy to ladies, housekeepers, cooks, etc. I only mention the easy way
+of making it in England, for scarcity of fresh and pure Curry stuffs
+none procurable. Still, it is very troublesome to grind the Curry stuffs
+without a Curry stone, which is very common to a native Cooly of India.
+No native houses without a Curry stone. The way the native girls, etc.,
+grind the Curry stuffs will be an astonishment to European ladies. The
+best way to grind the Curry powder in England, by hard stone made mortar
+or pounder, but the best and easy way is to buy from your respected
+grocers, which, I should say, ought to be of two colours, one is brown
+and the other is yellow, and the red is cayenne pepper (if required hot
+Curries).
+
+With regard to above, if care should be taken and make the Curries with
+any of the following meat:--Beef, mutton, chicken, fish, etc., etc.,
+and vegetables, you will find it an economical dish for an English meal
+to have an Indian dish; if little care and attention is given to it,
+will find it as a relish. The same time I must say, many parties visited
+our Indian continent will know the taste of a Curry as well as my own
+experience. I have been instructed by several head cooks of India and
+Ceylon. My own people are cooks under several respected gentry of Ceylon
+and India. Now, I must say, it is a national food to natives of India
+and Ceylon as beef and bread to Europeans. With attention to this I
+myself am a servant of gentlemen as approved cook, second boy, dressing
+boy, house and general servant, and will answer to several other
+capacity, as clerk, store-keeper, etc., etc. I only thought of
+publishing this little work by request of several parties requiring me
+to write some good Curries.
+
+So just the same time I may have the chance of printing it and make a
+small fortune by the favour of customers, and by their favouring me to
+sell these few hundred copies, will be highly thankful; but I regret to
+say that I should have written large and more recipes, but my time is
+very little to spare to attend to this work.
+
+With regards I hope the lovers of Curry will be satisfy with these
+accompanying recipes, which, I should say can be made in England with
+Curry stuffs and provisions procurable here. The fact is I myself have
+tried several of these Curries in England during my short visit in
+England, and found to be a good result, in fact, not in its original
+taste, but only second to it in my opinion. If carefully prepared will
+find it as a economical dish for breakfast, lunch, or dinner. Only
+little time and attention is required. I wish the reader will have the
+pleasure of reading this book right through first.
+
+Another matter to point out, that in Madras cooks make Curries with or
+without cocoanut, but in Ceylon no Curries without cocoanut, neither any
+vegetable Curries without Maldive fish. For this point I have given
+recipes to make with milk, cream, and gravy; and to every vegetable
+Curry add a spoonful of chopped ham or corned beef; this for imitation
+of Maldive fish.[3] Still it is much richer to vegetable Curries than
+Maldive fish.
+
+  [3] Dried shark, prepared in the Maldive Islands.--Ed.
+
+                                                   D. SANTIAGOE.
+
+  Ceylon Court, R.J.E.,
+      Liverpool, England, 1887.
+
+
+
+
+THE CURRY COOK'S ASSISTANT.
+
+
+
+
+No. 1.--HOME-MADE CURRY POWDER.
+
+
+In England.
+
+  1 lb. Coriander Seed.
+  1/2 oz. Saffron.
+  1 Eggspoon Cumin Seed.
+  1/2 doz. Pepper Corns.
+  Small bit of Cinnamon (1 in. square).
+  8 Dried Chillies Capsicums.
+  4 Tablespoons good Rice.
+
+In Ceylon.
+
+  Coriander.
+  Saffron and Cumin Seed.
+  Pepper Corns. Cinnamon.
+  Dried Chillies--Rice.
+  Curry Leaves, and few other things of which cannot be procured in
+      England.
+
+N.B.--I only mention this home-made Curry Powder, if you can procure the
+above said Curry Stuffs separately from the chemists or grocers. As I
+heard from a gentleman in Liverpool, "Everything the world produces can
+be bought in London"!!!
+
+_Mode._--Place a frying-pan (not an enamelled one) on fire; soon as it
+gets hot put in the coriander; when nice and gold colour take it off
+and put on a plate again. Set the frying-pan on fire and add the cumin
+seed, pepper corns, dry chillies. Just give a shake, and take it off and
+give it two or three more shakes and put on a plate, but don't put the
+saffron in the frying-pan. Now wipe the frying-pan, and set on fire
+again; when hot, put in the rice, and keep on shaking till each grain
+gets goldish brown; do not let it burn. The rice on board of ships will
+answer to this better than you buying from your grocer's; but in the
+scarcity of above any rice will do.
+
+Now when all these are done we shall have to grind it to a smooth
+powder. These cannot be done unless you have a stone-made pounder or
+Curry stone and grinder. The latter I have not seen in England, still
+there is the finest strong metal stones in England. The Curry stone and
+grinder is bought for no money in up country of Ceylon, but in Colombo,
+the chief city here, we pay 50 cents, to Rs. 2 50 cts. each. Curry stone
+and grinder will last for generations. It is better to grind all Curry
+stuffs separately and keep each in its own bottle, then you will be
+careful of what you are about, and you will know how much you are using
+of each stuff.
+
+For any meat Curry (per lb.) add one tablespoon coriander seed, a
+saltspoon of saffron, a pinch of cumin seed, dash of pepper, small bit
+of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a
+bit of cayenne. For white Curries, only one-half teaspoon of saffron to
+be added. If at hand, just cut a young capsicum in quarters and add to
+the Curry. You can add a green chillies to Meat Curries also. If the
+above home made Curry Powder cannot be done, you shall have to buy three
+sorts of Curry Powder. Coriander, rice, cumin seed, and pepper (one
+mixture); cayenne and saffron each separately bottled. Other things can
+be got from your respective grocers. If you buy a mixed Curry Powder or
+Paste, it will taste everything too much, as following:--Heat! hot?
+bitter, sour flour, spice, and too much of yellow colour of saffron, and
+too much of a nice Curry smell. The fact is, I have tasted several Curry
+Powders and Paste in England, and also in Scotland, but nothing equal to
+separate Curry stuffs. If the Curry stuffs, etc., are imported from
+India to Europe it will keep good for a long time, and will have a good
+market, except the dry chillies, because there is plenty of cayenne
+in England. Garlic ginger (green), used for any Meat Curry, it is very
+healthy and helps to digest the Curry and rice sooner, as parties think
+Curries are not easily digestible. The Curries must not be prepared too
+rich, as richness takes away all flavour, and the meat will taste like
+stewed Curry. The butter you add to fry the Curry stuffs will be quite
+sufficient to richen the Curry without using fat meat.
+
+
+
+
+No. 2.--BEEF CURRY (Plain).
+
+
+  1 lb. Beef (Fresh or Cooked Meat will do).
+  1 Tablespoon Curry Powder (not hot).
+  1 Pint good Milk or strong (Beef) Gravy.
+  1 Large Onion or few small ones.
+  1 Young Capsicum and 1 Tablespoon Rice Powder.
+  Small piece of Cinnamon.
+  Pinch of Cumin Powder; Salt to taste.
+
+N.B.--In Ceylon we use Cocoanut Milk (the juice), Curry Leaves, and some
+other Leaves for Spices.
+
+_Mode._--Cut the meat in half-inch squares; put into a clean stew-pan,
+then slice the onions, and add the onions, Curry stuffs, chillies,
+cinnamon, milk, cumin seed, etc., and salt. Mix all well together, and
+set on fire for 15 to 20 minutes; do not let it burn. When serving add a
+few drops of lemon juice. If required hot add a pinch of cayenne when
+preparing.
+
+
+
+
+No. 3.--BEEF CURRY (Ceylon).
+
+For a Pound of Good Beef (I mean lean).
+
+
+  1 Tablespoon Coriander Powder and 1 of Rice Powder.
+  1/2 Eggspoon Saffron Powder and Pinch of Cumin Powder.
+  1 Pint good Milk or Gravy.
+  1 Large Onion or few small ones.
+  2 Young green Chillies (Capsicum).
+  A bit of Cinnamon (if you like spices); Salt to taste.
+
+N.B.--In Ceylon all the Curry stuffs are freshly grinded. Cocoanut
+Juice, Curry Leaves, etc., are used. This is a very delicious Curry to
+eat with rice boiled or bread toasted.
+
+_Mode._--Cut the meat in half-inch squares and put into a clean stew-pan
+with the onions sliced, the chillies in quarters; then add all the Curry
+Powder, etc. Mix well with a wooden spoon and add three parts of a pint
+of milk or gravy; then salt to taste. Set on slow fire for 15 to 20
+minutes; soon as the meat is tender (but not overdone), then add the
+other quarter of milk and a few drops of lemon juice. Just heat it again
+and send to table in a vegetable dish with boiled rice separate. If you
+add gravy to this Curry then you must put in two tablespoons of cream
+before sending to table.
+
+
+
+
+No. 4.--BEEF CURRY (Madras).
+
+For a Pound of Beef.
+
+
+  2 Tablespoons Coriander Powder and 1 of Rice Powder.
+  1 Saltspoon Saffron and a Pinch of Cumin Powder and Fenugreek.[4]
+  1/2 Pint of Milk or good Gravy.
+  1 Large or few small Onions.
+  A bit of Cinnamon, 2 Cloves (if you wish spices).
+  1/2 Teaspoon Green Ginger chopped up fine.
+  A Small Garlic chopped up fine.
+  1 Large Spoonful of Butter (fresh); Salt to taste.
+
+  [4] If could be procured.
+
+N.B.--This Curry is made in Madras with or without Cocoanut, but little
+Tamarind will flavour this Curry better than Lemon Juice. Vinegar, Curry
+Leaves, etc., are used in Madras and Ceylon. This is a first-class Curry
+if carefully prepared.
+
+_Mode._--Have the meat ready cut in half-inch squares; then slice the
+onions; put a good stew-pan on the fire, add the butter; soon as the
+butter gets hot put in the onions and Curry Powder, but not the ginger,
+garlic, and spices. When the onions, Curry stuffs, etc., are nicely
+browned, add the meat, garlic, ginger, spices, and give it a turn. Let
+it stand for a few seconds, then add the milk or gravy, salt, etc.; set
+on slow fire for about 20 minutes. When sending to table add a few drops
+of lemon or good pickle vinegar, but tamarind is best. Add little
+cayenne if preferred hot; a hot Curry is considered always nice and
+healthy, the cayenne to be added when preparing.
+
+
+
+
+No. 5.--BEEF CURRY (Kabob or Cavap Curry).
+
+
+  1 1/2 lb. Lean Beef.
+  2 Tablespoons Coriander Powder and 1 of Rice Powder.
+  1 1/2 Saltspoon Saffron and a good Pinch of Cumin Powder.
+  1 Good Pint of fresh Milk or Gravy.
+  1 Large Onion or few small ones.
+  Ginger, about 2 inches long.
+  2 Long Budded Garlics.
+  1 Large Spoon Butter (fresh).
+  Spices; Salt to taste.
+
+N.B.--This Curry same as Madras Curry, No. 4, but the meat ought to be
+of tender part. Must not overdo it, neither burn it. If tamarind used,
+it is nicer.
+
+_Mode._--This is a first-class Curry if carefully prepared. Cut the meat
+in half-inch squares; the ginger as round as a threepenny piece, and the
+garlic the same size, but thicker. Now sharpen few thin sticks with
+points to stick the meat (I mean as large as champagne bottle wire,
+three to four inches long). Now begin the job; stick one of meat,
+another of garlic, another of meat, and one of ginger (I mean a piece of
+meat must be between garlic and ginger). Proceed as above till you
+finish the meat, etc.; now place a stew-pan on fire; put in the butter
+and the onions sliced. When nicely browned add the Curry stuffs and the
+meat. Now let the whole fry gently in the butter for five minutes; now
+pour the milk in and let it simmer gently for 20 minutes. When serving
+add a spoonful of cream and a few drops of lemon, and send to table with
+boiled rice (separate).
+
+
+
+
+No. 6.--BEEF CURRY (Dry).
+
+
+Same ingredients as for Madras Curry, No. 4, and prepare the same way,
+but do not add any milk. Add about four tablespoons of good gravy when
+preparing, but add two tablespoons of cream five minutes before serving.
+(If I say dry, not very dry, but second to it; add few drops of lemon
+when sending to table.) This Curry must be put on very slow fire, a hot
+oven will do; if so, you must look every five minutes in case it burns.
+This Curry can be eaten with rice, boiled potatoes, or toast if wished.
+Some dry Curries are done in a frying-pan within ten minutes, only the
+onions and Curry stuffs should be browned, and the meat mixed with it.
+
+N.B.--Must use a wooden spoon to all Curries when browning the Onion and
+Curry Stuffs, etc.; better than a plated one.
+
+
+
+
+No. 7.--BEEF CURRY (Ball).
+
+
+Take a pound of beef free from skin, bone, etc., put into a sausage
+machine, and get it mashed up; put on a plate, pepper it slightly. Now
+take ingredients same as for No. 4, and chop fine the ginger, garlic,
+and mix with the meat with little salt. Now make this meat into balls as
+large as a marble, flour it, and fry in lard to a brown colour. Do not
+let it break. Now keep this to a side, and place a good stew-pan on
+fire, and put in the butter and the onions sliced, and the Curry Powder.
+When all these nice and brown add the meat balls to it. Just mix slowly,
+not to break the meat balls. Now add half-pint of good milk, or gravy,
+and let it stand on a slow fire till wanted. When serving, add a
+spoonful of cream, few drops of lemon, and salt to taste, and send to
+table with boiled rice, etc.
+
+N.B.--This Curry must not overdo, neither must the meat be overdone when
+frying; and when passing the meat through sausage machine, at the same
+time you can add the spice, garlic, ginger, with the meat to be mashed
+up. If preferred hot, add little cayenne pepper.
+
+
+
+
+No. 8.--CHICKEN CURRY.
+
+
+  One good-sized Chicken (about a pound or more).
+
+Other ingredients same as for Madras Curry, No. 4. Now cut up the
+chicken in half of each joint. Keep it to a side. Now fry the onions,
+sliced, in a stew-pan, with a large spoon of butter. When the onions are
+nice and brown, just fry the chicken in it less than half done. Take it
+out and keep to a side. Now fry the Curry Powder till it is nice and
+dark brown, then add the chicken, more onions, and other things into the
+frying Curry Powder, etc., and add half-pint of good gravy, and set it
+on a slow fire for 20 minutes. When serving, add two large spoons of
+cream. If it is very dry, add little more gravy to it. A few drops of
+lemon will flavour it, but I recommend to make the chicken into a
+"moley," as No. 29. Much nicer to be eaten with rice or treated as an
+ordinary entree, and the curried fowl (whole) nicer as a joint.
+
+
+
+
+No. 9.--SNIPE CURRY.
+
+
+Dress four snipes as for serving on toast; then cut in halves, pepper
+and salt it, roll it in little (or sprinkle with) flour, and fry it in a
+large spoon of butter or lard, quarter done or nearly half done. Keep it
+to a side. Now take a good stew-pan, put on fire, melt a spoonful of
+butter, and fry a large onion, sliced; put in
+
+  1 Tablespoon Coriander.
+  1 Dessertspoon Rice Powder.
+  A pinch of Cumin Powder.
+  A pinch of Saffron and Spices.
+
+Let all these fry gently in the butter, then add half-pint of good
+gravy, salt to taste, and let this stand on a hot oven, simmering gently
+till required. Five minutes before serving, add the fried _snipes_, with
+a few drops of lemon juice, and send to table. Do not let it be too
+juicy, but the half-pint of gravy should be reduced to a quarter-pint.
+Cayenne pepper should be added if preferred hot Curries. Snipe should
+only be heated through, and not quite _over_done. This Curry nice with
+rice, toast, etc. etc. Can almost be treated as an entree.
+
+
+
+
+No. 10.--PIGEON CURRY.
+
+
+Take four young pigeons and dress same as for salmi of pigeon, and treat
+the same way as for Snipe Curry, No. 9. Any curry may be made of
+different taste by reducing the ingredients or exceeding it, or by using
+tamarind or pickle vinegar instead of lemon juice, or using milk instead
+of gravy; and to some Curries add cream, and other Curries using
+cocoanut juice (milk).
+
+
+
+
+No. 11.--PORK CURRY.
+
+
+One pound of fresh and lean pork, and the ingredients same as for Madras
+Curry, No. 4; use only three parts of everything. A pinch of Cayenne
+will flavour this Curry. Tamarind (an acid?) is nicer than lemon juice,
+vinegar, etc. To use the tamarind, take a piece the size of a large
+walnut, put into a cup and add about two tablespoons of cold water, and
+squeeze it with a spoon or with your finger, strain through a clean
+muslin and add to the Curry. Tamarind is always good for any sort of
+brown Curry, and lemon juice for yellow or white Curries, and vinegar
+for "moley," because it is an entree, and not much Curry stuffs are
+used.
+
+
+
+
+No. 12.--VEAL CURRY.
+
+
+Everything same as Madras Curry, No. 4, but veal Curry, not nicer. If
+you have veal chops, treat same as Curried mutton chops, No. 17.
+
+
+
+
+No. 13.--MUTTON CURRY.
+
+For One Pound Mutton (without Fat).
+
+
+Ingredients same as for Madras Curry, No. 4 but not the quantity. Only
+three parts should be taken of each; the Curry stuffs need not be fried
+as for Madras Curries, but cut the mutton in half-inch squares, put into
+a stew-pan, and then add the Curry stuffs (powders?), spices, etc., and
+add a tablespoon of cream when serving, as well as a few drops lemon
+juice. Curries made from mutton are not so nice as if made from tender
+part of beef, but in India and Ceylon several castes do not touch
+beef--they call themselves high caste people, and bear numerous
+names--they always eat mutton, fowl, vegetable, etc. The Brahman caste
+never eat any meat of any sort; still they eat the pure juice of
+beef--as milk, ghee,[5] butter, and another kind of medicine made out of
+the flesh of the ox, called in Tamil "paroong kayam."[6]
+
+  [5] Ghee is only melted butter, much used in India, most by Bengali.
+
+  [6] Natives of India says it is a very useful medicine, but I myself
+  know too little history about it, but has a nasty smell.
+
+
+
+
+No. 14.--PARTRIDGE CURRY.
+
+
+I have nothing to say for this Curry, because you can imitate the pigeon
+Curry; anyhow you must put in strong gravy, as partridge does not taste
+nice if curried. If you have any partridge left from dinner, the next
+day you may Curry it same as pigeon, but don't let it simmer too long
+over the oven. Any kind of game (birds?) can be made same as the
+pigeon.
+
+
+
+
+No. 15.--TRIPE CURRY.
+
+
+Take about two lbs. of good, thick part of the tripe, cut them in about
+four inches square, or not at all, dip it in hot water, not boiling, but
+nearly so. Then take out and scrape off all the black stuff, and clean
+it as white as a white tablecloth, and boil it tender as you boil for
+"Tripe Fricassee." When cool cut it in half-inch squares, slightly
+pepper it. Place a stew-pan on fire, and put in a lump of butter. When
+hot add the tripe, fry it to a brownish gold colour, then take out and
+put in a plate till required. Now add the Curry stuffs, as No. 4, into
+the stew-pan on the fire, and turn it over and over till nice and brown.
+Now add the tripe you fried, and half-pint of good gravy, and let it
+simmer gently on slow fire. When serving add a tablespoon of cream and
+few drops of lemon. Some nice spices and a pinch of cayenne pepper
+should be added when frying the Curry Powders. This is a very nice
+Curry. By-the-by, the gravy you boil the tripe in should be boiled with
+other bones, vegetables, etc., and add to the Curry instead of other
+gravy.
+
+
+
+
+No. 16.--LIVER CURRY, WITH BACON.
+
+
+Take a pound of liver and a piece of fat of bacon, boil both in one pan
+for quarter of an hour, then take it off the fire, let it cool, then cut
+it in half-inch squares, add about 1/4 lb. bacon to a pound of liver,
+and treat it same as Madras Curry, No. 4. The Liver Curry considered not
+nicer. Parties in India and Ceylon (Europeans) do not care much for
+Liver Curry but as an entree, "Liver and Bacon." A breakfast dish in
+India and Ceylon.
+
+
+
+
+No. 17.--CHOPS CURRIED.
+
+
+This is a changeable way to have mutton chops done for breakfast or as
+an entree for dinner. Take eight good chops, and flavour it the usual as
+for serving itself (I mean place the chops on a flat dish, pepper and
+salt it). Vinegar, a dash of Lucca oil, and few drops of sauce, and let
+these soak for a few minutes, then place a frying-pan on fire, add a
+lump of butter. When melted add the chops, and fry it in usual way of
+mutton chops. When done take it off the frying-pan, keep it in a plate.
+Now take a large onion and slice it, and fry it to a gold colour in the
+frying-pan you fried the chops, then add all the Curry stuffs to it as
+said in the Madras Curry, No. 4, except the cayenne, ginger, and garlic.
+When all these are nicely fried add four spoons of good stock (brown),
+and now add the chops into the frying-pan. Let it warm, then serve on a
+hot dish, and send to table with potatoes, vegetables, etc., same as an
+entree. Certainly can used with boiled rice too.
+
+
+
+
+No. 18.--STEAKS CURRIED.
+
+
+Same as chops curried, but to fry the steaks first, then proceed same as
+for mutton chops. Mashed potatoes should join this dish, and boiled
+spinach fried in butter with an onion will be a nice accompaniment, but
+tough part of beef wouldn't do neither. You must not beat up the steaks
+with a chopper or steak tenderer, because all the juice will be out;
+scarcely any taste. When serving add a few drops of lemon juice, and
+this Curry will taste nicer if gleeced before sending to table in the
+following way:--Set a stew-pan on fire, when hot put a small bit of
+butter and a small onion, finely sliced, and teaspoon of any gravy. Now
+use a wooden spoon for frying the onions, and press them in the
+sauce-pan. When nice and brown colour, and the fried onions have stuck
+in the sauce-pan, pour the Curry you prepared and a spoon of cream; let
+it simmer a few minutes. Send to table with rice. Don't forget to add
+lemon juice or vinegar.
+
+
+
+
+No. 19.--GAME CURRIES (Various).
+
+
+The Game Curry I mean is thus:--elk; venisons; poultry, as turkey,
+geese, duck, etc.; rabbit, etc. Can be curried same as No. 4, but it is
+not nicer to make them into a yellow Curry, as for fish or vegetables.
+
+
+
+
+No. 20.--RABBIT OR YOUNG HARE CURRY.
+
+
+N.B.--I think the Rabbit made into a gleeced brown stew much nicer than
+putting it in a jar, and prepare like a jugged hare, as it takes away
+all the flavour, and the gravy tastes nice, and the meat almost like the
+soup meat or plain boiled meat; but the Curried Rabbit is not a bad
+recipe, if properly made, to use as an ordinary entree.
+
+Take a small rabbit; skin it; and cut up in small pieces as large as two
+inch square; flour it, and fry in butter or lard, just underdone, and
+brown it outside; keep it to a side. Now place a stew-pan on fire, and
+add the remaining butter or lard you fried the rabbit with; when this
+lard is nice and hot, slice one onion, and brown in the stew-pan. Now
+add Curry powder same as Madras Curry, No. 4. When all these are nice
+and brownish gold, add a pint of gravy or milk, and let it simmer gently
+on slow fire; and quarter of an hour before sending to table, add the
+fried rabbit to the Curry sauce, and let it simmer for 15 minutes. When
+serving add few drops of lemon juice, and a spoon of cream. The above
+Curry for boiled rice; if for an "entree," just cut the rabbit in
+joints, and prepare same as the above Curry. When serving add a glass of
+claret in place of lemon juice.
+
+
+
+
+No. 21.--EGG CURRY (Whitish Yellow).
+
+
+Hard boil six eggs, and put in cold water till wanted. Now place a
+stew-pan on fire, and add half teaspoon of saffron powder (yellow);
+half-pint of milk; one large onion, sliced; one tablespoon finely
+chopped ham or corned beef; one green capsicum, cut in quarters; one
+potato, mashed up (the potato left from last meal will do). Now simmer
+this for quarter of an hour; don't let it burn. When serving, take eggs
+out of the shell; cut in halves; place the eggs on a vegetable dish (the
+cut part up). Now add a tablespoon of cream, and a few drops of lemon
+juice; salt to taste, and pour over the eggs, and send to table with a
+brown Curry to accompany the rice (boiled). Samball and fried herring
+may be sent with these above Curries and rice. Poppadoms[7] and Bombay
+ducks will be a good accompaniment if could be procured.
+
+  [7] Poppadoms is a thin kind of flour and turtle eggs, and a kind of
+  grain, mixed and made as thin as paper.
+
+
+
+
+No. 22.--EGG CURRY (Brown).
+
+
+Boil the eggs same as No. 21, and put in cold water till wanted. Now
+prepare Curry sauce (brown) as No. 26, pour over the eggs cut in halves,
+as egg Curry (yellow). Egg Curries always called in Ceylon "a rest-house
+Curry," because in several rest-houses in Ceylon usually not many
+visitors pass that way, beside these rest-house keepers cannot get fresh
+beef, etc. They always have plenty of eggs, fowls, native vegetables,
+etc., but egg Curry only can be made quick. When a gentleman is going
+from one planting district to another, a box cooly or a horse-keeper
+(groom) runs in front to a certain place, by order of his master. When
+he gets into the rest-house, the rest-house keeper knows that a
+gentleman is coming. At once he will order to kill a chicken and grill
+it in Scotch form? and boil two eggs; when this is doing the kitchen
+mate[8] will squeeze half of a cocoanut, with little water mix some
+saffron, salt green chillie, Maldive fish, etc., now he boils this for
+five minutes. There is the breakfast ready! The bill of fare may be
+thus:--Grilled chicken; boiled pumpkin or beans, sometimes potatoes;
+boiled rice; egg Curry; samball; tea, coffee, or beer, etc. The dinner
+might be similar to above with addition of soup. Sometimes the Curries
+are made from native vegetables, as there is plenty of nice and
+wholesome vegetables in Ceylon (I mean) besides the English vegetables.
+The rest-houses are in place of refreshment rooms and eating-houses are
+in England.
+
+  [8] Kitchen mate is a boy kept under the cook to do all the washing,
+  etc., etc.
+
+
+
+
+No. 23.--EGG CURRY (Omelet).
+
+
+Make a savoury omelet with chopped ham, parsley, etc. When done, cut in
+one-inch squares, and pour over the Curry sauce, brown or yellow, as
+Nos. 21 and 22.
+
+N.B.--The omelet should only be made just before serving, as it will get
+tough, etc. The Curry sauce may be made beforehand.
+
+
+
+
+No. 24.--EGG CURRY (Poached).
+
+
+Prepare Curry sauce, brown or yellow, as Nos. 26, 27. When serving just
+let the Curry sauce simmer gently. Now break the eggs carefully and
+put in the Curry sauce, each separately. Same as poaching eggs in a
+frying-pan. The pan must be a wide stew-pan. When dishing you must
+carefully take the yolks without breaking them and pour over the gravy,
+and send to table with boiled rice; and thin slices of ham should be
+handed round with this Curry and rice. Don't forget the samball for
+every Curry, as well as fried red herring.
+
+
+
+
+No. 25.--FRIED EGGS FOR CURRIES.
+
+
+Beat up the eggs same as for savoury omelet, but omit the sweet herbs,
+add chopped ham, salt, pepper, dash of flour, and pinch of cayenne, and
+fry in butter or lard (same as omelets, or in small cakes). Send to
+table with the Curry and rice in separate dish. The above dish (usually
+the native way) not used in gentlemen's houses, but I recommend it to be
+tried.
+
+
+
+
+No. 26.--CURRY SAUCE (Brown, for Meat of any sort).
+
+
+Place a stew-pan on fire, add a spoonful of butter; when melted add one
+onion, sliced; when half brownish colour add a tablespoon and a half of
+coriander powder, one of rice powder as No. 48, a saltspoon saffron, a
+pinch of cumin-seed powder. Now turn this well with a wooden spoon. When
+nicely fried, add the spices as said in the Curry No. 4, ginger and
+garlic chopped up fine. Now add a pint of good gravy or fresh milk, and
+let it simmer on slow fire till you find it reduced to a half-pint. Add
+salt to taste, and a little cayenne if preferred hot. Now this Curry
+Sauce is ready. This sauce can be heated up with any cold meats, as
+beef, mutton, pork, poultry, game, etc., etc., because the meat cooked
+beforehand cannot be cooked up in the above sauce, only warmed up. When
+preparing, the meat should only be added to the gravy about five to ten
+minutes before serving. The above recipe is only suitable for cold
+meats, fried livers, chops, steaks, etc., etc. The above is a brown
+Curry for parties, like the Curry stuffs; but for yellow Curry with less
+Curry stuffs, etc., see the accompanying recipe. But in Ceylon or in
+India always two Curries, etc., accompany the rice; especially in Ceylon
+a brown and yellow Curry, etc., accompanies the rice to table.
+
+
+
+
+No. 27.--YELLOW CURRY SAUCE (for Vegetables, Fish, etc.).
+
+
+Slice one onion, one large spoonful of chopped-up ham (fresh, best) or
+nice corned beef (cooked), one green capsicum cut in quarters, one small
+teaspoon of saffron powder, pinch of cayenne pepper if preferred hot
+Curry, half-pint of milk, salt to taste. Now put all these into a clean
+stew-pan and set on fire for twenty minutes or more, simmer gently, and
+let it reduce to half-pint. When serving add few drops of lemon juice
+and a large spoon of cream. The above Curry Sauce is very nice for fish
+and vegetables. If it is cooked up vegetable or fish, just add ten
+minutes before serving. If it is fresh vegetable or fish, to be cooked
+in the sauce from the beginning; see their separate headings. The above
+Curry only second to a moley made of fish or fowl.
+
+
+
+
+No. 28.--CURRIED FOWL (a Joint).
+
+
+  1 good-sized Fowl and Curry Stuffs.
+
+Everything same as for Madras Curry, but an extra spoon of coriander
+powder and spoonful of cocoanut scraped up fine (_i.e._, in England I
+have seen and also used cocoanut scraped and preserved in tins by some
+firm in London). This cocoanut can add to all kinds of brown Curries, as
+it gives flavour to Curry; but it is a new idea, not suitable or used in
+the East for a Curry. Dress the fowl as for boiling, and boil it for few
+minutes (underdone). Keep this to a side, but don't waste the broth. Now
+place a large stew-pan on fire (large enough to hold the fowl), slice
+one large onion and fry in the butter. When nicely brown take out the
+onions and put in the fowl, and fry it all sides nice and gold colour,
+take the fowl out of the pan. Now add all the Curry stuffs, spices,
+ginger, garlic, etc., etc., and the broth that the fowl has been boiled
+in, and a half-pint of milk and bay leaves. Let all these simmer till
+the Curry Sauce is reduced to a pint or little more. Now add the fowl
+and turn it occasionally; do not let it burn. When serving, add a few
+drops of lemon juice or vinegar (pickled), a spoonful of cream, salt to
+taste, and cayenne if preferred. Send to table on a flat dish large
+enough to carve the fowl, and leave enough gravy to go round the table;
+I mean not juicy, neither dry. The above should be treated as a joint.
+If any left can be warmed up in frying-pan, the fowl cut in pieces, and
+send to table with fried potatoes, garnished with nice green cabbage
+(boiled), or Brussels sprouts will do best. The above will do better on
+a Sunday for dinner, as thus:--
+
+Not a bad dinner for a small party.
+
+  Beef, mullagatawny, and rice.
+  Curried fowls, and plenty of vegetables and potatoes.
+  Some kind of pudding.
+
+
+
+
+No. 29.--CHICKEN MOLEY.
+
+For Two Young Chickens and some Gravy.
+
+
+Cut up the chicken in joints, and boil all the bones, etc., for gravy.
+Place a stew-pan on fire, add the chicken-bone gravy, half-pint milk,
+one small spoon of butter, one eggspoon saffron powder, one tablespoon
+of chopped ham, small pinch of cayenne, one bay leaf, spices (bit of
+cinnamon, two cloves), salt to taste, one onion sliced. Let it boil (I
+mean simmer) for five minutes, then add the chicken, set on slow fire
+till the meat is tender. When serving, mix a dessertspoon of flour in
+two tablespoons of cream in a tea cup, then add this into the moley and
+stir well; let simmer for two or three minutes. When dishing, add a few
+drops of lemon juice or pickled vinegar. The above dish should be
+light-yellow colour, the gravy thick as cream. Mashed potatoes and fried
+bacon may garnish this dish, with red carrots, cut fine and pretty, and
+stuck in the mashed potatoes round the dish. The above entree should be
+served up on a small flat dish for a dinner, lunch, supper, etc.
+
+
+
+
+No. 30.--FISH MOLEY.
+
+For Two Pounds of Salmon.
+
+
+N.B.--The Fish Moley is almost like a Curry (_see_ Fish Curry, Salmon,
+No. 31).
+
+Cut the salmon nearly an inch thick, then cut it in two inches long,
+one inch wide, or little round pieces. Now mix in a stew-pan the
+following:--a pint of fish stock, white gravy, or milk, one small
+spoon of butter, one eggspoon saffron powder, one dessertspoonful
+finely-chopped ham, pinch of cayenne, one bay leaf, spices (bit of
+cinnamon or cloves), one large onion sliced, salt to taste. Mix all the
+above into the stew-pan, and set on fire. When it simmers, add the fish
+and let it simmer gently until the fish is done. When serving, mash up a
+boiled potato in two tablespoons of cream. Pour to the moley, and add
+few drops of lemon juice, and send to table with boiled potatoes (mashed
+up and baked in an oven), in shape as a pudding. Suppose if you have any
+cold fish boiled the day before, just only mix up the sauce and let it
+simmer till wanted, and add the fish five or ten minutes before sending
+to table. Any fresh beef, cold beef, mutton, etc., can be made into
+moley, but the fresh beef ought to be tender part--the under cut of a
+sirloin will do nicely. It cannot be made from pork, because it will not
+taste as nice as chicken or fish.
+
+
+
+
+No. 31.--FISH CURRY (Salmon).
+
+
+The fish Curry is made several different ways in Ceylon and India, as
+brown or yellow Curry, but similar to fish moley, hard-boiled egg Curry,
+No. 22, and the potato Curry, No. 35; but you must add a spoonful of
+chopped ham or corned beef, and use lemon juice, not vinegar. The fish
+Curry (brown) can be made same as Madras Curry, No. 4. But proceed to
+make the Curry Sauce, No. 26, then add the fish. As soon as the fish is
+tender, the Curry is ready. Don't add any butter to fish Curries. The
+native cooks use the coriander, saffron, chillies, etc., without
+roasting them in the frying-pan.--See "Home-made Curry Powder," No. 1,
+but grinding it without roasting.
+
+
+
+
+No. 32.--FISH CURRY (Various).
+
+
+  Salmon.
+  Haddocks.
+  Soles.
+  Whiting.
+  Codfish.
+  Whitebait.
+  Fresh Herrings.
+  Lobsters.
+  Crabs.
+  Oysters.
+  Prawns.
+  Shrimps, etc.
+
+The above Fish Curries can be made same as Salmon Curry, No. 31, egg
+Curry (yellow), fish moley, Madras Curry, No. 4, but great care must be
+taken not to be burned. The soles and whiting are not nice when curried,
+and the oysters should be used without the liquor. Prawns and shrimps
+are celebrated Curries if they are freshly caught and properly prepared.
+Tamarind used for Fish Curries (brown) are very nice--better than lime
+(lemon) juice or vinegar.
+
+
+
+
+No. 33.--TINNED SARDINES (Curried).
+
+For a Small Tin of Sardines of One Dozen.
+
+
+Take the sardines, and take off the black part; just finely scrape; with
+a spoon place on a tin or plate, and make it warm in an oven. Now make a
+Curry sauce (brown), same as No. 26, but less milk or gravy. The Curry
+sauce must not be more than a small tea cup, nice and thick, if not
+thicker,--just mash up a boiled potato, and add to the sauce. Just
+before serving, take each sardine carefully and place in the Curry sauce
+you made; do not stir it; set on slow fire for five minutes. When
+serving take each carefully without breaking, arrange them nicely on a
+Curry or vegetable dish; pour over the gravy, and send to table with
+boiled rice or hot toast. Any tinned fish can be made same as the above,
+except Yarmouth bloaters, smoked fish, salt fish, mackerel, etc., etc.
+Tinned salmon makes a nice Curry. Afraid it will mash up and be like a
+gruel instead of lumps. The above Curry sauce will answer to several
+boiled fish--boiled the day before.
+
+
+
+
+No. 34.--VEGETABLE CURRIES (Various).
+
+
+With reference to above, the potato, knol khol, turnips, carrots,
+parsnips, vegetable marrow, cucumber, beans, etc., can be made same way
+as potato Curry, No. 35; but cabbage, spinach, turnip tops (young
+shoots), Brussels sprouts, can be made same way as potato Curry, with
+same ingredients, but the cabbage, Brussels sprouts, etc., take little
+more time to tenderly boil; therefore extra gravy, milk, butter, and
+extra spoon of ham or corned beef. Onions should be added for greens.
+The more good gravy you add the better the Curry. As far as I have seen,
+there is not many English vegetables can be Curried, but in India and
+Ceylon there is numberless vegetables, greens, grasses, etc., can be
+Curried.
+
+
+
+
+No. 35.--POTATO CURRY.
+
+For One Pound of Good Potatoes (peeled).
+
+
+Cut them in half-inch squares; put them into a clean stew-pan with an
+eggspoon of saffron; one large onion, sliced; one large spoon of chopped
+ham or corned beef (salt to taste); three parts of a pint of milk. Mix
+well together; put in a bay leaf; set on fire, and let it simmer till
+the potatoes are tender. If the three-quarters pint of milk is not
+sufficient to tender the potatoes, add some good gravy (stock), but not
+brown stock. When serving, add a quarter pint of milk and a dessertspoon
+or more of cream, and let it simmer. When simmering add a few drops of
+lemon juice, and send to table with boiled rice. But a Brown Curry must
+accompany the above Curry.
+
+
+
+
+No. 36.--CABBAGE CURRY.
+
+
+Take half of a small cabbage, and cut it with a sharp knife as big as
+you cutting a lettuce for a salad; wash it thoroughly clean; put into a
+stew-pan with a pint of gravy, and boil it till half done. Now take it
+off the fire; add an eggspoonful of saffron powder; two large spoons of
+chopped ham, etc.; a pinch of cayenne (if required hot); one large
+onion, sliced; salt to taste. Mix well; set on fire. More gravy or milk
+should be added, till the cabbage is soft as usual form.
+
+
+
+
+No. 37.--BEAN CURRY.
+
+For a Pound of French Beans.
+
+
+Cut up the beans one inch long and prepare same as the cabbage Curry.
+The same ingredients will do and must accompany a meat Curry to table.
+These Curries may only be gleeced, if you please, or can serve plain,
+but the gleece gives a nice smell and good taste. Any Curry can be
+gleeced. If you wish to make Curry of broad beans, must take off the
+thicker skin and weigh a pound; but broad beans are not a useful bean
+for Curry, but only better as a vegetable by cooking it in a jar with
+butter and mint.--See Vegetables for Table, as No. 53.
+
+
+
+
+No. 38.--ONION CURRY.
+
+
+Same as potato Curry, No. 35. The large onions should be cut in
+quarters, and the small onions put in whole; but in India and Ceylon we
+have onions (I mean the button onions with red skin) which makes a
+delicious Curry.
+
+
+
+
+No. 39.--DEVILLED CABIN BISCUITS.
+
+
+  1 Onion sliced.
+  1 Dessertspoon Butter.
+  2 Tablespoons of good Beef Gravy.
+  1 Eggspoon or less of Cayenne.
+  Pinch of Pepper; Salt to taste.
+  1 Small Potato mashed up.
+  1 Dessertspoon of Worcester Sauce (Lea & Perrins).
+
+_Mode._--Slice the onions and fry in a stew-pan with the butter; when
+the onions turn to a gold colour add all other ingredients. During you
+preparing the above, soak six cabin biscuits in boiling water for two
+minutes, then take it out of the water and dish the biscuits, and pour
+over the devil gravy you prepared. Cover the biscuits with gravy and
+serve hot. The above dish is good for lunch, etc.
+
+
+
+
+No. 40.--DEVILLED MEAT (Various).
+
+
+Same ingredients as for biscuits, No. 39, but meat must be cut two
+inches long and added to the stew-pan soon as the onions are fried.
+Give it stirring for some while by turning the pieces of meat in it.
+By-the-bye, the fresh meat should be fried a little brown, because fresh
+meat devilled always tough unless the meat is undercut. Extra spoons of
+gravy should be added to devilled meats. Cuttings from cold joints are
+nice devilled; but fresh beef ought to be of tender part (as I said
+before, undercut). Fowl, duck, mutton, turkey, geese can be done in same
+way (I mean from joints roasted beforehand); but you must reduce or
+exceed the ingredients for the amount of weight. The quantities given
+for devilled biscuits are sufficient for 1 lb., or less of meat. Be
+careful not to burn.--See Devilled Biscuits.
+
+
+
+
+No. 41.--MOLLAGOO TANNEY, AND NOT MULLIGATAWNY.[9]
+
+  [9] Why English people always spell this word wrong? Everybody knows
+  this--Mollagoo, _pepper_; tanney, _water_. In proper Tamil the
+  mollagoo tanney is pronounced "Mollagoo Neer" and "Mollagoo Tannir."
+
+
+  2 Good Quarts of Gravy of Mutton Beef or Chicken Soup.
+  2 Large Spoons of Coriander Powder.
+  1 Tablespoon of Rice Powder as No. 48, and Pinch of Pepper.
+  1 Pint of good Milk.
+  2 Large Onions, sliced.
+  1 Piece of Ginger.
+  1 Garlic, small one.
+  1/2 Teaspoon of Cumin Powder.
+  Pinch of Saffron.
+  1 Dessertspoon Butter.
+
+_Mode._--The Curry stuffs you use for mollagoo tanney should be very
+fine. Take a large stew-pan and mix all the above together, only one
+onion (sliced), garlic and ginger chopped up fine. Let these simmer for
+ten minutes, now strain it through a muslin or gravy strainer. Now fry
+the other onion in the dessertspoon of butter in another stew-pan. When
+the onions are browned add the mollagoo tanney with a small bay leaf,
+and skim off the grease, and send to table in a soup tureen as a soup;
+but this should be used instead of soup, or the first dish for a lunch
+or breakfast or dinner, but I recommend for dinner in Europe. Cut lemon
+should be handed round with the above and plain boiled rice. Fried red
+herring wouldn't be a bad accompaniment. In India the mullagatawny is
+used generally once a week--say on a Sunday or Wednesday. The natives
+usually have this mullagatawny on Fridays after their caste. Some
+mullagatawny are made of plain Curry stuffs, tamarind, etc., not worth
+for Europeans. Some parties who visited India like native mullagatawny
+better than the above, according to taste, but I recommend the above for
+Europeans. The cayenne pepper should be added if required hot.
+
+
+
+
+No. 42.--PILLAU RICE (a Mohammedan Dish), au Joint for Dinner.
+
+
+Cook rice as No. 50. Keep it aside till wanted, then place a frying-pan
+on fire. Have two large onions (sliced) and two tablespoons of butter,
+and add half-teaspoon of saffron. When all the above is nicely brown add
+the rice, and keep on turning for few minutes, sprinkle a little salt.
+Now this is ready after dishing the above. Fry a large onion (sliced),
+and raisins (fried), sliced almonds. Sprinkle the above three over the
+pillau rice. The pillau rice should accompany roast fowl or mutton chops
+by dishing the meat on a flat dish, and cover it with pillau rice, and
+sprinkle over with fried onions, etc. Parsley mint can be fried and
+added. If it is to be eaten with Curry, use Madras Curry, kabob, or
+salmon, and omit the meat with pillau.
+
+
+
+
+No. 43.--LEMON (HOT) SAUCE.
+
+
+  Juice of a Large Lemon.
+  1 Dessertspoon Cayenne.
+  1 Dessertspoon Pounded White Sugar; some Salt.
+
+Mix all together in a cup and use. If required to be kept, boil the
+whole in an enamel-plated saucepan; when cold bottle it. This sauce is
+very nice with cold meat or with made dishes.
+
+
+
+
+No. 44.--APPLE CHUTNEY.
+
+How to make in England.
+
+
+  1/2 lb. Sour Apples, peeled and cored.
+  1/4 lb. Currants.
+  1 oz. Chillies (or 1/2 oz. Cayenne).
+  1 Tablespoon Brown Sugar.
+  4 oz. Salt, or to taste.
+  1 Eggspoon Pepper, finely ground.
+  1 oz. Garlic, chopped up fine.
+  1/4 oz. Green Ginger, chopped up fine.
+  1/4 lb. Raisins.
+
+_Mode._--Have the currants and raisins clean, and pound them in grinder
+or pounder of stone. Now grind the apples and all other ingredients to a
+smooth paste (I mean, not too thin or in lumps). Now mix these well
+together with half bottle of best vinegar, and bottle it in tart fruit
+bottles, corked well. If you require sweeter have more sugar, and if it
+is too watery put in a little less of vinegar. The above plan of chutney
+is suitable for cold meats, Curries, etc. In Ceylon, Mango Chutney is
+made in similar way, but they use tamarind, and when grinding use
+vinegar to soften the ingredients when grinding.
+
+
+
+
+No. 44a.--MINT CHUTNEY.
+
+
+  1/2 lb. Mint.
+  1 oz. Cayenne.
+  1/4 lb. Salt.
+  1/4 lb. Raisins.
+  2 oz. Ginger.
+  1/4 lb. Brown Sugar.
+  1 oz. Garlic.
+  1/2 Bottle Vinegar to grind the above.
+  1/2 Bottle Vinegar, hot, to pour over.
+
+_Mode._--Grind or pound the above by adding the cold vinegar by degrees
+to soften. When nice and smooth, put into a bowl and pour over the hot
+vinegar. When cool, bottle it in tart fruit bottles, and cork well.
+
+N.B.--I can give dozens of recipes for chutney. I am afraid it is no use
+telling in this book, because the ingredients cannot be procured fresh,
+as mangoes, pineapples, lavi-lavi, blinga, tamarind, ripe chillies,
+chutnies, etc., etc. The above is a recipe I tried in Newera Eliya,
+Ceylon, where fresh mint can be had in any quantity of first class, same
+as in England and Scotland.
+
+
+
+
+No. 45.--QUICKLY-MADE SAMBALL.
+
+How to make it in England.
+
+
+Chop up fine one large onion, a teaspoon of cayenne, another of crushed
+sugar, one tablespoon finely-chopped ham (cooked), one teaspoon salt,
+one tablespoon vinegar or lemon juice.
+
+_Mode._--Mix all the above in a small bowl with a wooden spoon or with
+your clean finger. Now add the vinegar. Again mix well, and send to
+table with cold pork, Curries, etc. A little more sugar may be added if
+preferred sweet. There are great many samballs can be made, but all must
+pass the Curry stone or stone-made pounder. The samballs made of dry
+chillies, green chillies, cocoanut juice, Maldive fish, onions, cooked
+fishes, meats, mint, etc., etc. The samballs are a great improvement to
+Curries. In Ceylon every cook would send a samball to table with the
+Curry and rice; also native meals are never without a samball--especially
+_samball_, or some ball. It is only a new-made chutney or pickle, but
+_fresh_ made, called _sampball_.
+
+
+
+
+No. 46.--HOW TO FRY RED HERRINGS FOR CURRIES.
+
+
+Take two stout common red herrings, cut them about one and a-half inch
+long (cross ways); put in a plate and add one tablespoon of vinegar and
+a little dash of cayenne; roll the herrings well, and fry them in butter
+or lard, and send to table dry, free from grease. To be eaten with rice
+and Curry instead of Bombay ducks.
+
+The above is a new idea, which I came to know during my first visit to
+England, Royal Jubilee Exhibition, 1887, in Liverpool.
+
+
+
+
+No. 47.--TOAST CURRY.
+
+
+Prepare some Curry gravy, same as Madras Curry, No. 4. Now toast two
+slices of bread; cut thin, and in diamond shape. After toasted, dish the
+toast on a vegetable dish, and pour over the gravy you prepared, and
+send to table hot, with Curry and rice, samball, etc.
+
+
+
+
+No. 48.--HOW TO MAKE RICE POWDER.
+
+
+Take a pound of good rice, and pick out all the black and other things
+from it. And now place a frying-pan on fire; soon as it gets hot put in
+the rice, and keep on turning till you find it nice and brown colour;
+then put on a plate to get cool; then pound this in a stone-made mortar
+or pounder (very fine), and bottle it, well corked. Use a tablespoon to
+brown Curries.
+
+
+
+
+No. 49.--MUSHROOMS CURRIED AND SERVED ON TOAST.
+
+
+Pick out half-pound of fresh and good mushrooms; sprinkle with little
+pepper and salt. Now prepare Curry sauce as for Snipe Curry. Fry the
+mushrooms in a dessertspoon of butter, and add to the Curry sauce; let
+it simmer gently for five minutes, then serve on hot toast. A nice dish
+for lunch or supper. When eating, a dash of cayenne and mushroom ketchup
+may be a nice taste. Try the above.
+
+
+
+
+No. 50.--RICE, HOW TO BOIL FOR CURRIES.
+
+
+Take an enamelled saucepan to hold four quarts, and fill it
+three-quarters full of fresh water, and let it boil. During the time the
+water is boiling, soak two pounds of rice (white) for three minutes in
+cold water; then strain off the water, and put the rice in the pan that
+is boiling, and stir for two minutes, and cover it up. When boiling put
+in a spoon, and take out some rice and feel it with your finger. If it
+is done drain off all the water, and place the pan near a hot oven till
+wanted.
+
+Must not let it be overdone. If it is overdone and nearly soft, just
+drain the boiling rice water, and add a few cups of very cold water.
+Stir it, and drain again, and set by the fire or on hot oven for a few
+minutes, and you will find each grain separate. Boiled rice ought to
+have each grain separate.
+
+N.B.--The rice I have seen in England they call it "Patcha Areysi," used
+for rice cakes, etc., in India and Ceylon, etc. I mean the rice taken
+out the shell without boiling the paddy. The rice taken out the shell,
+called "Sothareysigal," as follows, of Rangoon, Chittagong, Bengal,
+etc., etc.:--
+
+  Samba.
+  Muthoo Samba.
+  Mollagoo Samba.
+  Oosi Samba.
+  Collundha.
+  Bangalam.
+  Cara.
+  Vallareysee.
+  Masareysi.
+  Waddakathy Samba.
+
+And several other native names too numerous to mention. The above all
+good for eating after boiled.
+
+
+
+
+No. 51.--A SALAD FOR DINNER, Etc., for Hot Weather.
+
+
+  Cucumber.
+  Beet Root, boiled.
+  Hard-Boiled Eggs.
+  Ripe Tomatoes.
+  Water-Cress.
+  1 Large Onion, thin sliced.
+  Cold Fowl, Beef, or Mutton.
+
+_Mode._--Cut the meat in thin slices, and put in a flat dish, then slice
+the cucumber, beet root, eggs, tomato, and onion, and dress the dish
+with the above, neatly arranging by putting one piece cucumber, another
+of beet root, another of eggs, and another of tomato, and put the sliced
+onions in the middle, and the water-cress round the dish as a
+decoration. Now prepare this
+
+  Sauce.
+
+  Yolks of 2 Hard Boiled Eggs.
+  1 Potato, finely mashed up.
+  1 Dessertspoon of Made Mustard.
+  1 Teaspoonful of crushed Sugar, another of Butter.
+  2 Dessertspoons of Condensed Milk (omit the Sugar); or,
+  1 Large spoon of Cream instead of Condensed Milk.
+  1/2 Teaspoon of Salt, Dash of Cayenne and Pepper.
+  3 Tablespoons Vinegar, or more.
+
+Take a small bowl and mash up the potato, yolks of eggs, mustard,
+sugar, salt, butter. When nice and smooth add the milk or cream. After
+mixed add the vinegar, and mix well and keep separate. When sending to
+table just pour the sauce all over the salad with a spoon. Let it stand
+for two minutes and serve. The above can be made with or without meat,
+and also with lettuce if at hand. Several other salads could be made as
+learned cooks have written in the cooks' books; but the above I tried
+myself in one of my former masters' bungalows in Ceylon and in England.
+
+
+
+
+No. 52.--SUNDAL OR POOGATHU (a Native Dish).
+
+
+Finely cut one cabbage (a small one)--I mean as fine as the tobacco used
+for cigarettes, put a stew-pan on fire, add a small spoonful of butter,
+one onion (sliced). When the onions are nice and brown put in the
+cabbage, give it a turn, and add a teacup of good gravy, and cover it
+up, and set on gentle fire for few minutes; then add a spoonful of
+chopped ham, dash of cayenne and pepper, a pinch of saffron powder, and
+set over an oven till wanted. Do not let it burn; keep on turning. When
+nice and dry send to table with Curry, and rice, and samball. The above
+can be made from any greens; but this is not in use in European houses
+in Ceylon, but very nice dish for Curries.
+
+
+
+
+No. 53.--VEGETABLES BOILED FOR TABLE.
+
+
+French beans, broad beans, peas, Brussels sprouts, etc., will be nice
+when boiled in preserve jar with a lump of butter, salt, and dash of
+pepper (and mint to peas), but Brussels sprouts requiring lots of
+cooking may add some water to it. Spinach and sorrel can be cooked in a
+jar with a small onion (sliced), and little more salt to sorrel. Any
+vegetables might be done as above. I think it is an economical way of
+cooking vegetables; but I am afraid it wouldn't do for large
+establishments as hotels, etc., but for family houses it is a better
+way. The jar to be placed in a large pan, half full of water, and see it
+occasionally to prevent drying up.
+
+
+
+
+No. 54.--ECONOMICAL CURRY PASTE.
+
+
+  1 lb. Coriander Seed.
+  1/4 lb. Dry Chillies.
+  1/2 lb. Mustard Seed.
+  2 oz. Garlic.
+  2 oz. ----
+  1/2 lb. Dried Peas.
+  1/2 pint Vinegar.
+  1/4 lb. Saffron.
+  1/4 lb. Pepper.
+  2 oz. Dry Ginger.
+  1/2 lb. Salt.
+  1/2 lb. Brown Sugar.
+  2 oz. Cumin Seed.
+  1/2 pint Lucca Oil.
+
+N.B.--Few Bay Leaves in Ceylon and India. Using Carugapilbay or _Curry
+Leaves_, black.
+
+_Mode._--Grind all the above with the vinegar using to moisten the
+ingredients, using a Curry stone or stone-made pounder. When all the
+above nice and thin as a paste, put in a jar and pour over the Lucca
+oil, and cover it up. Use a large spoon for Madras Curries. The above
+good for mushroom, snipe, partridge, and other brown Curries of superior
+quality.
+
+
+
+
+No. 55.--CURRY POWDER (a Recipe).
+
+
+  2 lbs. Coriander Seed.
+  1/2 oz. Chillies.
+  4 oz. Pepper.
+  7 oz. Cumin Seed.
+  7 oz. Mustard Seed.
+  1 oz. Bay Leaves.
+  8 oz. Carum Seed.
+  2 oz. Saffron.
+
+Make all the above into powder, and calculate the weight--ought to
+equal. Use one and a-half tablespoonful for brown Curries only.
+
+
+
+
+No. 56.--CURRY POWDER (a Recipe).
+
+
+  1 lb. Coriander Seed.
+  1/4 lb. Cumin Seed.
+  6 oz. Saffron.
+  10 oz. Dry Chillies.
+  2 1/2 oz. Vantheyam (Tamil name) Fenugreek.
+  4 oz. Ginger.
+  1 Handful chopped-up Bay Leaves.
+
+Pound smooth all these, and bottle it in, well corked, and use as above.
+The above three recipes are from Mr. Symon Nayajam, cook, of Madras and
+Colombo, Ceylon.
+
+
+
+
+No. 57.--CURRY POWDER (a most excellent).
+
+
+  2 Large Old Fowls.
+  1 lb. Coriander.
+  1/8 lb. Chillies or Cayenne.
+  6 oz. Saffron.
+  2 Large Spoons Cumin Seed.
+  1 oz. Dry Ginger.
+  2 oz. Garlic.
+  4 Large Spoons of Rice Powder, as No. 48; or 4 Large Spoons of Dried
+      Peas (roasted and ground).
+  1/2 Handful Dried Bay Leaves.
+  1 Tablespoon Peppercorns.
+  2 doz. Cloves.
+  1/4 lb. Button Onions,
+  1/4 lb. Butter or Ghee.
+
+_Mode._--Clean the fowls and cut them in small pieces, the giblets and
+all. Put into a large saucepan, and add a few quarts of water, and boil
+it very tender--I mean simmer gently for two days. The bones, meat,
+etc., should be mashed up. Now take out all the bones, and keep to a
+side. Take a large saucepan, put in the butter and sliced onions, and
+fry it to a brown colour. Now add all the Curry Powders, garlic chopped
+up, bay leaves, dry ginger, cloves, pepper, all in powders, and fry
+gently for a few minutes. Now add the gravy of boiled fowls, with the
+meat, etc., and let it simmer so a few minutes. When all these are
+reduced to three quarts, just dish it on a flat dish and let it cool for
+a day, or till it gets hard as a brick. Now pound this in a stone-made
+mortar to a smooth powder, and bottle it, well corked, and use for Brown
+Curries, a dessertspoon to a pound, with sliced onions, milk or gravy,
+and lemon juice.
+
+N.B.--The above recipe is a most excellent of all the Curry Powders and
+Pastes, only second to none. In India we can prepare the above with
+tamarind included, for acid taste, and few other ingredients which can
+get fresh in Ceylon and India, but I think not procurable in England.
+
+
+
+
+No. 58.--TOMATO CURRY.
+
+
+For a pound of young or green tomato, ingredients same as for Potato
+Curry, No. 35, or for Brown Curry same as No. 4, Madras Curry. Treat it
+same as the Cabbage Curry. But I recommend that tomatoes should be made
+Brown Curry--tastes nice. Tomato curried is better than all the
+vegetables if it is properly made. Ripe tomato not nice when curried,
+only for salads.
+
+
+
+
+No. 59.--CURRIES UNDER VARIOUS NAMES.
+
+
+As to my opinion, Curries can be made from anything, if you could
+procure the proper Curry Powders, etc. Almost every Curry is made one or
+two ways, by only reducing, exceeding, or mixing the various Curry
+stuffs. Some Curries are hot, some dry, some juicy, some sour, and so
+on. Then the cooks celebrate the names in the menu as Delhi Curry, Agra
+Curry, Madras Curry, Curry a la Punjab, Bengal Curry, Mysore Curry, and
+several other names too numerous to mention in this little work. But I
+myself and several parties who have visited India will be glad to
+recommend Madras Curries as best; and Ceylon Singhalese Curry (yellow)
+is good, made of cocoanut juice, Maldive fish, lemon, Curry leaves,
+saffron, etc. Several cooks add too much ghee or butter, lard, etc., but
+it only spoils the taste of the Curry; and some cooks put too much
+spice, and give it too much flavouring. Reasonable ingredients couldn't
+spoil a Curry. A small girl of 10 years of age will make a Curry, as
+Curries are easily made in India and Ceylon.
+
+
+
+
+No. 60.--CHUTNEY CHICKEN.
+
+
+Same as country capon, or country captian, but mix few tablespoons of
+mango chutney, or any other chutneys, but not hot.
+
+
+
+
+No. 61.--WHEN TO USE CURRIES.
+
+
+_First Course._
+
+  Soup.
+  Fish.
+  Entrees.
+  Joints.
+
+_Second Course._
+
+  Curry and Rice.
+  Sweets.
+  Cheese.
+  Dessert.
+  Coffee.
+
+
+
+
+TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.
+
+
+I only give a few of Tamil languages as generally in use, but not high
+words. Many parties visited our Indian continent will understand the
+following and names of native vegetables:--
+
+  English.                Tamil.
+
+  Rice.                   Areysi.
+  Curry.                  Currie.
+  Coriander.              Cotha Mulle.
+  Saffron.                Muenjal.
+  Cumin Seed.             Seeragam.
+  Ginger, Dry.            Sukkoo.
+  Ginger, Green.          Engi.
+  Salt.                   Oopoo.
+  Dry Chillie.            Cotchi Kaie.
+  Green Chillie.          Patcha Kotchi Kaie.
+  Cocoanut.               Thankaie or Thayangaie.
+  Maldive Fish.           Massi.
+  Milk.                   Paal.
+  Bread.                  Rotti.
+  Sugar.                  Seeney.
+  Water.                  Thannir.
+  Cocoanut Oil.           Thankaie Annay.
+  Ghee.                   Naie.
+  Butter.                 Vannai.
+  Onions.                 Vengayam.
+  Curry Leaves.           Caruga Pillay.
+  Lemon or Limes.         Thascekaie.
+  Tamarind.               Puley.
+  Cinnamon.               Carova Patta.
+  Cloves.                 Ikramba.
+  Dry Fish.               Caroowadoo.
+  Fish.                   Meen.
+  Beef.                   Erratchi.
+  Mutton.                 Art Erratchi.
+  Pork.                   Pandi Erratchi.
+  Fowl.                   Coley.
+  Chicken.                Coley Kunju.
+
+
+Articles of Food--Posana Patharitlaugal.
+
+  Meat.                   Ereitchi.
+  Fresh Meat.             Patcha Eratchi.
+  Ghie Fish.              Ney Meen.
+  Soles.                  Nakoo Meen.
+  Shrimps.                Cooni, Erraal.
+  Prawn.                  Erraal.
+  Lobster.                Singeerral.
+  Crab.                   Nandoo.
+  Turkey.                 Van Coley.
+  Goose.                  Peria Vathu, or Wathu.
+  Teal.                   Seeragi.
+  Snipe.                  Collan or Collaan.
+
+
+  Cereals.                Thaniya Vagayi.
+
+  Boiled Rice.            Soru.
+  Pearl Barley.           Barli Arisi.
+  Sago.                   Sav-vari-si.
+  Kurrakan Raggy.         Koorakan _Kapay_.
+  Maize.                  Sollam, Makka, Solam.
+  Pulses.                 Payaroo Vagaie.
+  Grain.                  Kadalay, Thaniam.
+  Flour.                  Maha, Vagai.
+  Wheat Flour.            Gothuma Ma.
+  Corn Flour.             Sollam Ma.
+  Tapioca.                Eli lay Ma.
+  Arrowroot.              Coova Ma.
+  Cabbage.                Govis Keeray.
+  Cucumber.               _Wellari._
+  Pumpkin.                Poosani Kai.
+  Bringall.               Kathari Kay.
+  Wenda Kay.              Wenda Kai.
+  Drumstick.              Mooroonga Kai.
+  Curry Stuffs.           Masalai.
+  Pepper.                 Melagu.
+  Mustard.                Kadoogoo.
+  Garlic.                 Vella Vengayam.
+  Fenugreek.              Vanthayam.
+  Dark Margosa Leaves.    Caroova Pillay.
+  Aniseed.                Soomboo.
+  Cardamom.               Alamor elam.
+  _Nutmeg._               Sathi Kai.
+  Mace.                   Sathi Pathari.
+  Lime.                   Ellumitchan _Palam_.
+  Fruit.                  Pala, Vagai.
+  Mango.                  Mam _Palam_.
+  Plantain.               _Vala_ Palam.
+  Custard Apple.          Seitha _Palam_.
+  Jack Fruit.             Paala, Palam.
+  Bread Fruit.            Lera Palla Kai.
+  Bullock's Heel.         Rama Seitha Palam.
+  Pine Apple.             Annasi Palam.
+  Orange.                 Pani Thottam, Palam.
+  Guava.                  Coiya Palam.
+
+I can give several other names in Tamil and English, but my little book
+is too light to carry the burden.
+
+                                                   D. SANTIAGOE.
+
+
+
+
+              PRINTED BY WILLIAM CLOWES AND SONS, LIMITED,
+                          LONDON AND BECCLES.
+
+
+
+
+  [ Transcriber's Note:
+
+    The following is a list of corrections made to the original. The first
+    line is the original line, the second the corrected one.
+
+  pepper (if required, hot curries). He is a little plaintive about
+  pepper (if required, hot curries)." He is a little plaintive about
+
+  its England. Garlic ginger (green), used for any Meat Curry, it is very
+  in England. Garlic ginger (green), used for any Meat Curry, it is very
+
+  No. 13. MUTTON CURRY.
+  No. 13.--MUTTON CURRY.
+
+  o. 22.--EGG CURRY (Brown).
+  No. 22.--EGG CURRY (Brown).
+
+  let the Curry sauce simmer gently Now break the eggs carefully and
+  let the Curry sauce simmer gently. Now break the eggs carefully and
+
+  No. 38. ONION CURRY.
+  No. 38.--ONION CURRY.
+
+  ]
+
+
+
+
+
+End of Project Gutenberg's The Curry Cook's Assistant, by Daniel Santiagoe
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