Daniel Santiagoe
The Curry Cook's Assistant
Or, Curries, How to Make Them in England in Their Original Style
Published by Good Press, 2021
EAN 4057664637833
Table of Contents
THE CURRY COOK'S ASSISTANT; OR CURRIES, HOW TO MAKE THEM IN ENGLAND IN THEIR ORIGINAL STYLE .
INTRODUCTION BY J. L. SHAND, Esq.
No. 1. —HOME-MADE CURRY POWDER.
No. 5. —BEEF CURRY (Kabob or Cavap Curry) .
No. 16. —LIVER CURRY, WITH BACON.
No. 19. —GAME CURRIES (Various) .
No. 20. —RABBIT OR YOUNG HARE CURRY.
No. 21. —EGG CURRY (Whitish Yellow) .
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. 31. —FISH CURRY (Salmon) .
No. 32. —FISH CURRY (Various) .
No. 33. —TINNED SARDINES (Curried) .
No. 34. —VEGETABLE CURRIES (Various) .
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.