Free

The Curry Cook's Assistant Or, Curries, How to Make Them in England in Their Original Style

By Daniel Santiagoe

Free

Read Now

Description Table of Contents Reviews Comments

Book Description

Table of Contents

NOTE ABOUT “CURRIES” IN “SATURDAY REVIEW,” OCTOBER 22, 1887.
THE CURRY COOK'S ASSISTANT; OR CURRIES, HOW TO MAKE THEM IN ENGLAND IN THEIR ORIGINAL STYLE.
- INDEX.
- INTRODUCTION BY J. L. SHAND, Esq.
- PREFACE BY AUTHOR.
- PREFACE OF MY FIRST EDITION.
- COPY OF THE NOTE OF MY FIRST EDITION ON CURRIES.
- No. 1.—HOME-MADE CURRY POWDER.
- No. 2.—BEEF CURRY (Plain).
- No. 3.—BEEF CURRY (Ceylon).
- No. 4.—BEEF CURRY (Madras).
- No. 5.—BEEF CURRY (Kabob or Cavap Curry).
- No. 6.—BEEF CURRY (Dry).
- No. 7.—BEEF CURRY (Ball).
- No. 8.—CHICKEN CURRY.
- No. 9.—SNIPE CURRY.
- No. 10.—PIGEON CURRY.
- No. 11.—PORK CURRY.
- No. 12.—VEAL CURRY.
- No. 13.—MUTTON CURRY.
- No. 14.—PARTRIDGE CURRY.
- No. 15.—TRIPE CURRY.
- No. 16.—LIVER CURRY, WITH BACON.
- No. 17.—CHOPS CURRIED.
- No. 18.—STEAKS CURRIED.
- No. 19.—GAME CURRIES (Various).
- No. 20.—RABBIT OR YOUNG HARE CURRY.
- No. 21.—EGG CURRY (Whitish Yellow).
- No. 22.—EGG CURRY (Brown).
- No. 23.—EGG CURRY (Omelet).
- No. 24.—EGG CURRY (Poached).
- No. 25.—FRIED EGGS FOR CURRIES.
- No. 26.—CURRY SAUCE (Brown, for Meat of any sort).
- No. 27.—YELLOW CURRY SAUCE (for Vegetables, Fish, etc.).
- No. 28.—CURRIED FOWL (a Joint).
- No. 29.—CHICKEN MOLEY.
- No. 30.—FISH MOLEY.
- No. 31.—FISH CURRY (Salmon).
- No. 32.—FISH CURRY (Various).
- No. 33.—TINNED SARDINES (Curried).
- No. 34.—VEGETABLE CURRIES (Various).
- No. 35.—POTATO CURRY.
- No. 36.—CABBAGE CURRY.
- No. 37.—BEAN CURRY.
- No. 38.—ONION CURRY.
- No. 39.—DEVILLED CABIN BISCUITS.
- No. 40.—DEVILLED MEAT (Various).
- No. 41.—MOLLAGOO TANNEY, AND NOT MULLIGATAWNY.[9]
- No. 42.—PILLAU RICE (a Mohammedan Dish), au Joint for Dinner.
- No. 43.—LEMON (HOT) SAUCE.
- No. 44.—APPLE CHUTNEY.
- No. 44a.—MINT CHUTNEY.
- No. 45.—QUICKLY-MADE SAMBALL.
- No. 46.—HOW TO FRY RED HERRINGS FOR CURRIES.
- No. 47.—TOAST CURRY.
- No. 48.—HOW TO MAKE RICE POWDER.
- No. 49.—MUSHROOMS CURRIED AND SERVED ON TOAST.
- No. 50.—RICE, HOW TO BOIL FOR CURRIES.
- No. 51.—A SALAD FOR DINNER, Etc., for Hot Weather.
- No. 52.—SUNDAL OR POOGATHU (a Native Dish).
- No. 53.—VEGETABLES BOILED FOR TABLE.
- No. 54.—ECONOMICAL CURRY PASTE.
- No. 55.—CURRY POWDER (a Recipe).
- No. 56.—CURRY POWDER (a Recipe).
- No. 57.—CURRY POWDER (a most excellent).
- No. 58.—TOMATO CURRY.
- No. 59.—CURRIES UNDER VARIOUS NAMES.
- No. 60.—CHUTNEY CHICKEN.
- No. 61.—WHEN TO USE CURRIES.
- TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.