Tempting Curry Dishes

Tempting Curry Dishes

By Thomas J. (Thomas Jefferson) Murrey
Book Description
Table of Contents
  • Introductory.
  • Curry Oil.
  • Curry Vinegar.
  • Curry Essence.
  • A Quick Curry Sauce.
  • Table Sauce, No. 2.
  • A Delightful Table Sauce.
  • A Refreshing Tonic.
  • Mulligatawny Soup.
  • Curried Apples.
  • A Dainty Shrimp Curry.
  • Boiled Rice for Curry Dishes.
  • Shrimp Curry, No. 2.
  • Curry of Cray Fish.
  • Curry of Prawns.
  • Curry of Scallops.
  • Curry of Frogs.
  • Curry of Oysters.
  • Curry of Crab.
  • Soft Shell Crabs Curried.
  • Curry of Lobster.
  • Curry of Lobster, No. 2.
  • Curry of Clams.
  • Curry of Salmon.
  • Fish Curries.
  • Curry of Chicken.
  • Chicken Curry, No. 2.
  • Chicken Curry, No. 3.
  • Curry of Duckling.
  • Curry of Squab.
  • Curry of Venison.
  • Curry of Venison, No. 2.
  • Curry of Rabbit.
  • Curry of Hare.
  • Curry of Beef.
  • Curry of Beef, No. 2.
  • Curried Veal Chops.
  • Curry of Veal.
  • Curry of Sweetbreads.
  • Curried Calf's Brains.
  • Curry of Calf's Feet.
  • Curried Calf's Head.
  • Curry of Calf's Liver.
  • Curried Tripe.
  • Curried Tripe and Onions.
  • Broiled Tripe, Curry Sauce.
  • Curried Kidneys.
  • Curried Veal Kidneys.
  • Curried Ox Tails.
  • Plain Mutton Curry.
  • Curry of Lamb.
  • Curried Pork Tenderloin.
  • Curried Eggs.
  • Curried Hamburg Steak.
  • Curried Canned Beef.
  • Curried Plantain.
  • Vegetable Curries.
  • Curried Macaroni.
  • Curried Macaroni, No. 2.
  • Curry Sandwich.
  • Deviled Chicken Legs.
  • Deviled Bones.
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