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

By Daniel Santiagoe
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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.
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