from the ,google ,print project47 ,transcriber's ,note3 ,every effort has been made to replicate this text as faithfully as possible1 including inconsistencies in spelling and hyphenation2 changes 7corrections of spelling and punctuation7 made to the original text are listed at the end of this file4 a and o with macron have been replaced with a and o1 respectively4 ,,the ,,curry ,,cook',s ,,assistant ,,note ,,about ,,curries ,,in ,,saturday ,,review1 ,,october #bb1 #ahhg4 ,everybody who likes ,curry1 and who can get it 7the pamphlet1 not the ,curry71 should invest in a little pamphlet by ,,daniel ,,santiagoe1 son of ,francis ,daniel1 butler and fiddler1 of ,colombo1 ,ceylon1 and the ,ceylon ,court1 ,royal ,jubilee ,exhibition1 ,liverpool4 ,it is written in delightful pigeon-,english 7or whatever other bird may be more appropriate to ,ceylon's isle71 is quite unpretentious1 avows the author's very legitimate1 and1 indeed1 laudable desire to make a small fortune by its sale1 and contains admirable receipts4 ,mr4 ,santiagoe is much less cynical than the apocryphal ,mrs4 ,glasse4 ,he says1 after recommending the more excellent way of the ,curry ,stone1 ,the best and easy way is to buy from your respected grocers1 which1 ,i should say1 ought to be of two colours--one is brown and the other is yellow1 and the red is cayenne pepper 7if required1 hot curries74 ,he is a little plaintive about mulligatawny4 ,why ,english people always spell this word wrong8 ,everybody knows this--mollagoo1 'pepper2' tanney1 'water4' ,so the reformers who call it mulligatunny are just as bad as we devotees of mumpsimus and mulligatawny ourselves4 ,we note with special pleasure a receipt for chicken moley--evidently the same genus as that mollet which puzzled ,mrs4 ,clarke4 ,and all the prescriptions are interesting4 ,maldive fish seems to take the place of ,bombay duck in these southern regions1 and the number of ,vegetable ,curries is particularly noteworthy4 ,nobody need think from the specimens we have given that ,mr4 ,santiagoe is unintelligible4 ,his ,english may be pigeon1 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 matter4 ,true copy from ,,saturday ,,review4 ,,the ,,curry ,,cook',s ,,assistant2 ,,or ,,curries1 ,,how ,,to ,,make ,,them ,,in ,,england ,,in ,,their ,,original ,,style4 ,,by ,,daniel ,,santiagoe1 ,general ,servant1 ,,son ,,of ,,francis ,,daniel1 ,butler and ,fiddler1 ,trichinopoly1 ,madras1 ,india1 and ,colombo1 ,ceylon ,,ceylon ,,tea ,,house ,,waiter ,royal ,jubilee ,exhibition1 ,liverpool1 #ahhg ,international ,exhibition1 ,glasgow1 #ahhh ,,third ,,edition ,,london ,,kegan ,,paul1 ,,trench ,,co41 #a1 ,,paternoster ,,square #ahhi 7,the rights of translation and of reproduction are reserved47 ,,index4 ,,list ,,and ,,names ,,of ,,curries1 ,etc4 ,,no4 ,,page #a4 ,home-made ,curry ,powder #a #b4 ,beef ,curry 7,plain7 #e #c4 ,beef ,curry 7,ceylon ,way7 #f #d4 ,beef ,curry 7,madras7 #g #e4 ,beef ,curry 7,kabob7 ,madras #i #f4 ,beef ,curry 7,dry7 do4 #aa #g4 ,beef ,curry 7,balls7 do4 #ab #h4 ,chicken ,curry do4 #ac #i4 ,snipe ,curry do4 #ad #aj4 ,pigeon ,curry do4 #ae #aa4 ,pork ,curry do4 #af #ab4 ,veal ,curry do4 #ag #ac4 ,mutton ,curry do4 #ah #ad4 ,partridge ,curry do4 #ai #ae4 ,tripe ,curry do4 #bj #af4 ,liver ,curry do4 #ba #ag4 ,chops ,curried do4 #bb #ah4 ,steaks ,curried do4 #bc #ai4 ,game ,curry 7,various7 ,madras #bd #bj4 ,rabbit 7or ,young ,hare7 ,curry #be #ba4 ,egg ,curry 7,whitish ,yellow7 #bg #bb4 ,egg ,curry 7,brown7 #bh #bc4 ,egg ,curry 7,omelet7 #cj #bd4 ,egg ,curry 7,poached7 #ca #be4 ,fried ,eggs for ,curries #cb #bf4 ,curry ,sauce 7,brown71 for any ,meat #cc #bg4 ,curry ,sauce 7,yellow71 for ,vegetables and ,fish #ce #bh4 ,curried ,fowl 7a ,joint7 #cf #bi4 ,chicken ,moley #ch #cj4 ,fish ,moley #ci #ca4 ,fish ,curry 7,salmon7 #da #cb4 ,fish ,curry 7,various7 #db #cc4 ,sardines ,curried #dc #cd4 ,vegetable ,curries #dd #ce4 ,potato ,curry #de #cf4 ,cabbage ,curry #df #cg4 ,bean ,curry #dg #ch4 ,onion ,curry #dh #ci4 ,devilled ,cabin ,biscuits #di #dj4 ,devilled ,meats #ej #da4 ,mulligatawny #ea #db4 ,pillau ,rice 7a ,mohammedan ,dish7 #ec #dc4 ,lemon 7,hot7 ,sauce #ed #dd4 ,apple ,chutney 7,how to ,make it in ,england7 #ee #dd;a4 ,mint ,chutney #ef #de4 ,quickly-made ,samball #eg #df4 ,how to ,fry ,red ,herrings for ,curries #eh #dg4 ,toast ,curry #ei #dh4 ,how to ,make ,rice ,powder #fj #di4 ,mushrooms ,curried and ,served on ,toast #fa #ej4 ,how to ,boil ,rice for ,curries #fb #ea4 ,a ,salad for ,dinner1 etc41 in ,hot ,weather #fd #eb4 ,sundal or ,poogathu1 made of ,cabbage and other ,greens #ff #ec4 ,vegetables ,boiled for ,table #fg #ed4 ,economical ,curry ,paste #fh #ee4 ,curry ,powder 7a ,recipe7 #fi #ef4 ,curry ,powder 7,ordinary ,way7 #gj #eg4 ,curry ,powder 7a ,most ,excellent7 #ga #eh4 ,tomato ,curry #gc #ei4 ,curries under ,various ,names #gd #fj4 ,chutney ,chicken #ge #fa4 ,when to use ,curries #gf ,tamil and ,english ,names for ,curry ,stuffs1 ,etc4 #gg ,,introduction ,,by ,j4 ,l4 ,,shand1 ,esq4 ,daniel ,santiagoe1 who has twice come from his ,ceylon home to serve me in ,england and ,scotland1 now gives to the world a second edition of a very valuable little book1 and has asked me to write him an introduction4 ,an introduction is generally apologetic1 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 enjoyment1 and perhaps also contribute to health and longevity4 ,i do not care for ,curry1 it is too hot666 is a common but erroneous plaint2 and the disciple of ,santiagoe will find recipes which provide the full delicacy of ,eastern condiments without the discomfort of excessive heat4 ,why do old ,east ,indians live so long8 is a question often asked4 ,because so many of them are pensioners1 says the student of finance4 ,because so many of them are ,curry eaters1 says the student of hygiene4 ,all human nature requires to be occasionally stimulated1 and a mild ,curry acts upon the torpid liver1 reacts upon the digestive organs1 and provides the necessary stimulant without injurious consequences4 ,it is a remarkable fact that nearly all ,curry-eating nations are abstainers from strong drinks4 ,daniel ,santiagoe's ,english may occasionally provoke a smile1 but it is ,english as she is spoken by several millions of ,her ,majesty's subjects1 and its originality often lends it force4 ,were excuse necessary it would be found in this1 that ,daniel ,santiagoe is a domestic servant to whom ,english is a foreign tongue4 ,,john ,,loudoun ,,shand4 #bd1 ,rood ,lane1 ,london1 ,e4,c4 ,,preface ,,by ,,author4 ,with much thankfulness to ,mr4 ,a4 ,egmont ,hake for his kindness in writing a preface for my first book on ,curries1 and great credit is due to ,saturday ,review and humble respect is due to my two masters1 ,shand1 ,haldane ,co41 of ,london1 who brought me over to ,england and ,scotland1 with four other servants1 and allowed me to publish a little book to make my desired little fortune1 which is highly creditable4 ,from the first edition of #ejj copies ,i fully sold #djj1 and another hundred copies presented to friends in ,england and ,ceylon4 ,my intention in publishing this second edition is that ,i have given too little recipes and information in my first book for sixpence each copy4 ,though ,i thought it is worth making it an enlarged and revised edition for same price this time1 ,i should like to give good many recipes for making a ,curry1 and give the names of all ,meat and ,vegetable in ,english and ,tamil4 ,in each heading of ,curries two sorts of ingredients are given--one to be procured in ,england1 the other in ,ceylon2 and also each ,curry will be properly instructed4 ,i have tasted the ,curries made by ,bengalee1 etc41 on board of steamers and on shore4 ,they use proper ,curry ,stuffs1 etc41 but they flavour it too much2 using plenty of ghee and fat mutton1 etc41--these spoil the taste4 ,just the same with ,bombay ,curries1 but in ,madras is the only place you could taste a proper ,curry1 and also in ,ceylon1 as a good many cooks of ,madras ,presidency came to ,ceylon several years ago and spread out the art of general cooking in ,ceylon4 ,i believe at first the cooking business was instructed by ,european cooks4 ,at present there is too many cooks in ,ceylon2 almost every butler1 appoo1 second servant1 kitchen mate1 groom1 etc41 knows to cook a ,english dinner666 ,now we shall go on with our ,curry business4 ,i recommend to try ,curry ,powders from several grocers4 ,the best ,curry ,powder is made of coriander seed 7which could be got from the chemist's71 saffron1 dry chillies1 cumin seed1 few mustard seed1 few pepper corns4 ,if the ,curry ,powder contains all the above1 it is a good ,curry ,powder4 ,some ,curry ,powders tastes of acid1 flour1 and other mixtures1 which ,i believe is unwholesome in every means4 ,the ,tamils use tamarind for the acid taste4 ,to every brown ,curries the ,singalese use ,gorakka#a 7a sour fruit71 slightly dried1 and lime juice to their yellow ,curries4 ,there is much different taste between a ,singalese ,curry and a ,tamil ,curry--the taste just differs the same as a ,madras beef ,curry1 ,no4 #d1 and a potato ,curry 7vegetable74 ,the ,curries should be treated same as a ordinary entree4 ,if one article you had too much1 it will spoil the whole ,curry4 ,if the meat over done1 no taste in it4 ,if you have all ,curry stuffs1 etc41 at hand1 could make a ,curry ,sauce in ten minutes the longest1 and can warm up any meat for table in it 7,i mean the brown74 ,the white ,curry ,sauce is not suitable1 unless for a vegetable or fish4 #a ,for ,fish ,curries1 but not fresh fish--the fresh fish could be given acid taste from lemon1 or tamarind1 or vinegar4 ,i could give several other recipes to ,curries1 but the above said sixty will be quite sufficient4 ,if you carefully tried the above said ,curries will be found most economical4 ,a ,madras woman can beat any other ,indian woman in ,curry cooking4 ,in several gentry's houses in ,madras1 etc41 they keep a woman to make ,curries and prepare vegetables for table--we call her ,thanney ,kareyitchi--besides the cook and kitchen matey4 ,the ,madras ,curry always the best1 much different than a ,bengal or ,bombay ,curry1 to my opinion4 ,d4 ,,santiagoe4 ,international ,exhibition1 ,glasgow1 #ahhh4 ,,preface ,,of ,,my ,,first ,,edition4 ,by ,a4 ,egmont ,hake1 ,esq4 ,,true ,,copy4 ,the author of this little work has asked me to write him a ,preface1 and ,i gladly do so1 especially if it will help to find him buyers1 as well as readers1 who will put into practice the admirable receipts he offers to gourmets and others4 ,for my own part ,i can speak with some authority--indeed the best--as to the excellence of ,santiagoe's ,curries1 for ,i am among the fortunate few who have tasted them in ,england4 ,i was particularly struck by a remark which ,santiagoe made when ,i asked him what he would like me to write in his little book4 ,some authors might have replied ,speak up for my ,curries6 others might have said1 ,say a good word for my book2 but he1 in the fulness of gratitude1 said1 ,praise my ,masters4 ,he then went on to speak of how ,mr4 ,shand and ,mr4 ,haldane had brought him and his fellow-servants all the way from ,ceylon to ,england4 ,it is only fair to point out that the ,english of this little book is not ,english as she is spoken1 but represents the expression of ,santiagoe in its native costume--it is ,tamil ,anglicised by ,santiagoe himself4 ,as ,santiagoe says1 ,i like broken ,english1 because ladies gentlemen like that4 ,the author is a native of ,trichinopoly4 ,his grandfather and uncle were distinguished drummers in ,indian infantry regiments--in other words1 they were masters of the tom-tom4 ,he has lived all his life in ,ceylon1#b and for the last seven years--that is1 since he was sixteen--has been in the service of ,english residents1 of whom he appears to have nothing but pleasant recollections4 ,it would seem that this will be the case in his experience of ,england1 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 kind1 but he supposed the ,ceylon servants were a novelty4 #b ,in #ahgi have been to ,maldive ,island1 or ,minicoi ,island1 with my master1 to a wrecked steamer of ,bird ,line4--,ed4 ,please to read the article of ,saturday ,review of #bbnd ,october1 #ahhg4 ,it is1 to say the least1 highly creditable to ,santiagoe that1 with many duties to perform1 and these amid the distracting influences of our ,western civilization1 he should have compiled this useful little guide to the art of ,curry cooking4 ,the spirit of ,brillat-,savarin and of ,soyer is stronger than the ephemeral attractions of an exhibition4 ,let us hope ,santiagoe's enterprise will be more lasting than these2 that it will achieve its aim in popularizing ,ceylon ,curries in this country2 and that his ,book on ,curries will pass through many editions1 and bring him the little fortune he deserves4 7,signed7 ,a4 ,,egmont ,,hake1 ,author of ,general ,gordon's ,journal at ,khartoum2 ,editor of ,the ,story of ,chinese ,gordon1 etc41 etc42 ,commissioner of ,war ,trophies1 ,royal ,jubilee ,exhibition1 ,liverpool1 #ahhg4 ,,copy ,,of ,,the ,,note ,,of ,,my ,,first ,,edition ,,on ,,curries4 ,i beg to bring the following ,receipts to ,curries1 etc4 ,i hope it will be handy to ladies1 housekeepers1 cooks1 etc4 ,i only mention the easy way of making it in ,england1 for scarcity of fresh and pure ,curry stuffs none procurable4 ,still1 it is very troublesome to grind the ,curry stuffs without a ,curry stone1 which is very common to a native ,cooly of ,india4 ,no native houses without a ,curry stone4 ,the way the native girls1 etc41 grind the ,curry stuffs will be an astonishment to ,european ladies4 ,the best way to grind the ,curry powder in ,england1 by hard stone made mortar or pounder1 but the best and easy way is to buy from your respected grocers1 which1 ,i should say1 ought to be of two colours1 one is brown and the other is yellow1 and the red is cayenne pepper 7if required hot ,curries74 ,with regard to above1 if care should be taken and make the ,curries with any of the following meat3--,beef1 mutton1 chicken1 fish1 etc41 etc41 and vegetables1 you will find it an economical dish for an ,english meal to have an ,indian dish2 if little care and attention is given to it1 will find it as a relish4 ,the same time ,i must say1 many parties visited our ,indian continent will know the taste of a ,curry as well as my own experience4 ,i have been instructed by several head cooks of ,india and ,ceylon4 ,my own people are cooks under several respected gentry of ,ceylon and ,india4 ,now1 ,i must say1 it is a national food to natives of ,india and ,ceylon as beef and bread to ,europeans4 ,with attention to this ,i myself am a servant of gentlemen as approved cook1 second boy1 dressing boy1 house and general servant1 and will answer to several other capacity1 as clerk1 store-keeper1 etc41 etc4 ,i only thought of publishing this little work by request of several parties requiring me to write some good ,curries4 ,so just the same time ,i may have the chance of printing it and make a small fortune by the favour of customers1 and by their favouring me to sell these few hundred copies1 will be highly thankful2 but ,i regret to say that ,i should have written large and more recipes1 but my time is very little to spare to attend to this work4 ,with regards ,i hope the lovers of ,curry will be satisfy with these accompanying recipes1 which1 ,i should say can be made in ,england with ,curry stuffs and provisions procurable here4 ,the fact is ,i myself have tried several of these ,curries in ,england during my short visit in ,england1 and found to be a good result1 in fact1 not in its original taste1 but only second to it in my opinion4 ,if carefully prepared will find it as a economical dish for breakfast1 lunch1 or dinner4 ,only little time and attention is required4 ,i wish the reader will have the pleasure of reading this book right through first4 ,another matter to point out1 that in ,madras cooks make ,curries with or without cocoanut1 but in ,ceylon no ,curries without cocoanut1 neither any vegetable ,curries without ,maldive fish4 ,for this point ,i have given recipes to make with milk1 cream1 and gravy2 and to every vegetable ,curry add a spoonful of chopped ham or corned beef2 this for imitation of ,maldive fish4#c ,still it is much richer to vegetable ,curries than ,maldive fish4 #c ,dried shark1 prepared in the ,maldive ,islands4--,ed4 ,d4 ,,santiagoe4 ,ceylon ,court1 ,r4,j4,e41 ,liverpool1 ,england1 #ahhg4 ,,the ,,curry ,,cook',s ,,assistant4 ,no4 #a4--;,,home-,,made ,,curry ,,powder4 ,in ,england4 #a lb4 ,coriander ,seed4 #a_/b oz4 ,saffron4 #a ,eggspoon ,cumin ,seed4 #a_/b doz4 ,pepper ,corns4 ,small bit of ,cinnamon 7#a in4 square74 #h ,dried ,chillies ,capsicums4 #d ,tablespoons good ,rice4 ,in ,ceylon4 ,coriander4 ,saffron and ,cumin ,seed4 ,pepper ,corns4 ,cinnamon4 ,dried ,chillies--,rice4 ,curry ,leaves1 and few other things of which cannot be procured in ,england4 ,n4,b4--,i only mention this home-made ,curry ,powder1 if you can procure the above said ,curry ,stuffs separately from the chemists or grocers4 ,as ,i heard from a gentleman in ,liverpool1 ,everything the world produces can be bought in ,london666 ,mode4--,place a frying-pan 7not an enamelled one7 on fire2 soon as it gets hot put in the coriander2 when nice and gold colour take it off and put on a plate again4 ,set the frying-pan on fire and add the cumin seed1 pepper corns1 dry chillies4 ,just give a shake1 and take it off and give it two or three more shakes and put on a plate1 but don't put the saffron in the frying-pan4 ,now wipe the frying-pan1 and set on fire again2 when hot1 put in the rice1 and keep on shaking till each grain gets goldish brown2 do not let it burn4 ,the rice on board of ships will answer to this better than you buying from your grocer's2 but in the scarcity of above any rice will do4 ,now when all these are done we shall have to grind it to a smooth powder4 ,these cannot be done unless you have a stone-made pounder or ,curry stone and grinder4 ,the latter ,i have not seen in ,england1 still there is the finest strong metal stones in ,england4 ,the ,curry stone and grinder is bought for no money in up country of ,ceylon1 but in ,colombo1 the chief city here1 we pay #ej cents1 to ,rs4 #b #ej cts4 each4 ,curry stone and grinder will last for generations4 ,it is better to grind all ,curry stuffs separately and keep each in its own bottle1 then you will be careful of what you are about1 and you will know how much you are using of each stuff4 ,for any meat ,curry 7per lb47 add one tablespoon coriander seed1 a saltspoon of saffron1 a pinch of cumin seed1 dash of pepper1 small bit of cinnamon1 one-half tablespoon of rice powder2 if preferred hot1 add a bit of cayenne4 ,for white ,curries1 only one-half teaspoon of saffron to be added4 ,if at hand1 just cut a young capsicum in quarters and add to the ,curry4 ,you can add a green chillies to ,meat ,curries also4 ,if the above home made ,curry ,powder cannot be done1 you shall have to buy three sorts of ,curry ,powder4 ,coriander1 rice1 cumin seed1 and pepper 7one mixture72 cayenne and saffron each separately bottled4 ,other things can be got from your respective grocers4 ,if you buy a mixed ,curry ,powder or ,paste1 it will taste everything too much1 as following3--,heat6 hot8 bitter1 sour flour1 spice1 and too much of yellow colour of saffron1 and too much of a nice ,curry smell4 ,the fact is1 ,i have tasted several ,curry ,powders and ,paste in ,england1 and also in ,scotland1 but nothing equal to separate ,curry stuffs4 ,if the ,curry stuffs1 etc41 are imported from ,india to ,europe it will keep good for a long time1 and will have a good market1 except the dry chillies1 because there is plenty of cayenne in ,england4 ,garlic ginger 7green71 used for any ,meat ,curry1 it is very healthy and helps to digest the ,curry and rice sooner1 as parties think ,curries are not easily digestible4 ,the ,curries must not be prepared too rich1 as richness takes away all flavour1 and the meat will taste like stewed ,curry4 ,the butter you add to fry the ,curry stuffs will be quite sufficient to richen the ,curry without using fat meat4 ,no4 #b4--;,,beef ,,curry 7,plain74 #a lb4 ,beef 7,fresh or ,cooked ,meat will do74 #a ,tablespoon ,curry ,powder 7not hot74 #a ,pint good ,milk or strong 7,beef7 ,gravy4 #a ,large ,onion or few small ones4 #a ,young ,capsicum and #a ,tablespoon ,rice ,powder4 ,small piece of ,cinnamon4 ,pinch of ,cumin ,powder2 ,salt to taste4 ,n4,b4--,in ,ceylon we use ,cocoanut ,milk 7the juice71 ,curry ,leaves1 and some other ,leaves for ,spices4 ,mode4--,cut the meat in half-inch squares2 put into a clean stew-pan1 then slice the onions1 and add the onions1 ,curry stuffs1 chillies1 cinnamon1 milk1 cumin seed1 etc41 and salt4 ,mix all well together1 and set on fire for #ae to #bj minutes2 do not let it burn4 ,when serving add a few drops of lemon juice4 ,if required hot add a pinch of cayenne when preparing4 ,no4 #c4--;,,beef ,,curry 7,ceylon74 ,for a ,pound of ,good ,beef 7,i mean lean74 #a ,tablespoon ,coriander ,powder and #a of ,rice ,powder4 #a_/b ,eggspoon ,saffron ,powder and ,pinch of ,cumin ,powder4 #a ,pint good ,milk or ,gravy4 #a ,large ,onion or few small ones4 #b ,young green ,chillies 7,capsicum74 ,a bit of ,cinnamon 7if you like spices72 ,salt to taste4 ,n4,b4--,in ,ceylon all the ,curry stuffs are freshly grinded4 ,cocoanut ,juice1 ,curry ,leaves1 etc41 are used4 ,this is a very delicious ,curry to eat with rice boiled or bread toasted4 ,mode4--,cut the meat in half-inch squares and put into a clean stew-pan with the onions sliced1 the chillies in quarters2 then add all the ,curry ,powder1 etc4 ,mix well with a wooden spoon and add three parts of a pint of milk or gravy2 then salt to taste4 ,set on slow fire for #ae to #bj minutes2 soon as the meat is tender 7but not overdone71 then add the other quarter of milk and a few drops of lemon juice4 ,just heat it again and send to table in a vegetable dish with boiled rice separate4 ,if you add gravy to this ,curry then you must put in two tablespoons of cream before sending to table4 ,no4 #d4--;,,beef ,,curry 7,madras74 ,for a ,pound of ,beef4 #b ,tablespoons ,coriander ,powder and #a of ,rice ,powder4 #a ,saltspoon ,saffron and a ,pinch of ,cumin ,powder and ,fenugreek4#d #a_/b ,pint of ,milk or good ,gravy4 #a ,large or few small ,onions4 ,a bit of ,cinnamon1 #b ,cloves 7if you wish spices74 #a_/b ,teaspoon ,green ,ginger chopped up fine4 ,a ,small ,garlic chopped up fine4 #a ,large ,spoonful of ,butter 7fresh72 ,salt to taste4 #d ,if could be procured4 ,n4,b4--,this ,curry is made in ,madras with or without ,cocoanut1 but little ,tamarind will flavour this ,curry better than ,lemon ,juice4 ,vinegar1 ,curry ,leaves1 etc41 are used in ,madras and ,ceylon4 ,this is a first-class ,curry if carefully prepared4 ,mode4--,have the meat ready cut in half-inch squares2 then slice the onions2 put a good stew-pan on the fire1 add the butter2 soon as the butter gets hot put in the onions and ,curry ,powder1 but not the ginger1 garlic1 and spices4 ,when the onions1 ,curry stuffs1 etc41 are nicely browned1 add the meat1 garlic1 ginger1 spices1 and give it a turn4 ,let it stand for a few seconds1 then add the milk or gravy1 salt1 etc42 set on slow fire for about #bj minutes4 ,when sending to table add a few drops of lemon or good pickle vinegar1 but tamarind is best4 ,add little cayenne if preferred hot2 a hot ,curry is considered always nice and healthy1 the cayenne to be added when preparing4 ,no4 #e4--;,,beef ,,curry 7,kabob or ,cavap ,curry74 #a #a_/b lb4 ,lean ,beef4 #b ,tablespoons ,coriander ,powder and #a of ,rice ,powder4 #a #a_/b ,saltspoon ,saffron and a good ,pinch of ,cumin ,powder4 #a ,good ,pint of fresh ,milk or ,gravy4 #a ,large ,onion or few small ones4 ,ginger1 about #b inches long4 #b ,long ,budded ,garlics4 #a ,large ,spoon ,butter 7fresh74 ,spices2 ,salt to taste4 ,n4,b4--,this ,curry same as ,madras ,curry1 ,no4 #d1 but the meat ought to be of tender part4 ,must not overdo it1 neither burn it4 ,if tamarind used1 it is nicer4 ,mode4--,this is a first-class ,curry if carefully prepared4 ,cut the meat in half-inch squares2 the ginger as round as a threepenny piece1 and the garlic the same size1 but thicker4 ,now sharpen few thin sticks with points to stick the meat 7,i mean as large as champagne bottle wire1 three to four inches long74 ,now begin the job2 stick one of meat1 another of garlic1 another of meat1 and one of ginger 7,i mean a piece of meat must be between garlic and ginger74 ,proceed as above till you finish the meat1 etc42 now place a stew-pan on fire2 put in the butter and the onions sliced4 ,when nicely browned add the ,curry stuffs and the meat4 ,now let the whole fry gently in the butter for five minutes2 now pour the milk in and let it simmer gently for #bj minutes4 ,when serving add a spoonful of cream and a few drops of lemon1 and send to table with boiled rice 7separate74 ,no4 #f4--;,,beef ,,curry 7,dry74 ,same ingredients as for ,madras ,curry1 ,no4 #d1 and prepare the same way1 but do not add any milk4 ,add about four tablespoons of good gravy when preparing1 but add two tablespoons of cream five minutes before serving4 7,if ,i say dry1 not very dry1 but second to it2 add few drops of lemon when sending to table47 ,this ,curry must be put on very slow fire1 a hot oven will do2 if so1 you must look every five minutes in case it burns4 ,this ,curry can be eaten with rice1 boiled potatoes1 or toast if wished4 ,some dry ,curries are done in a frying-pan within ten minutes1 only the onions and ,curry stuffs should be browned1 and the meat mixed with it4 ,n4,b4--,must use a wooden spoon to all ,curries when browning the ,onion and ,curry ,stuffs1 etc42 better than a plated one4 ,no4 #g4--;,,beef ,,curry 7,ball74 ,take a pound of beef free from skin1 bone1 etc41 put into a sausage machine1 and get it mashed up2 put on a plate1 pepper it slightly4 ,now take ingredients same as for ,no4 #d1 and chop fine the ginger1 garlic1 and mix with the meat with little salt4 ,now make this meat into balls as large as a marble1 flour it1 and fry in lard to a brown colour4 ,do not let it break4 ,now keep this to a side1 and place a good stew-pan on fire1 and put in the butter and the onions sliced1 and the ,curry ,powder4 ,when all these nice and brown add the meat balls to it4 ,just mix slowly1 not to break the meat balls4 ,now add half-pint of good milk1 or gravy1 and let it stand on a slow fire till wanted4 ,when serving1 add a spoonful of cream1 few drops of lemon1 and salt to taste1 and send to table with boiled rice1 etc4 ,n4,b4--,this ,curry must not overdo1 neither must the meat be overdone when frying2 and when passing the meat through sausage machine1 at the same time you can add the spice1 garlic1 ginger1 with the meat to be mashed up4 ,if preferred hot1 add little cayenne pepper4 ,no4 #h4--;,,chicken ,,curry4 ,one good-sized ,chicken 7about a pound or more74 ,other ingredients same as for ,madras ,curry1 ,no4 #d4 ,now cut up the chicken in half of each joint4 ,keep it to a side4 ,now fry the onions1 sliced1 in a stew-pan1 with a large spoon of butter4 ,when the onions are nice and brown1 just fry the chicken in it less than half done4 ,take it out and keep to a side4 ,now fry the ,curry ,powder till it is nice and dark brown1 then add the chicken1 more onions1 and other things into the frying ,curry ,powder1 etc41 and add half-pint of good gravy1 and set it on a slow fire for #bj minutes4 ,when serving1 add two large spoons of cream4 ,if it is very dry1 add little more gravy to it4 ,a few drops of lemon will flavour it1 but ,i recommend to make the chicken into a moley1 as ,no4 #bi4 ,much nicer to be eaten with rice or treated as an ordinary entree1 and the curried fowl 7whole7 nicer as a joint4 ,no4 #i4--,,snipe ,,curry4 ,dress four snipes as for serving on toast2 then cut in halves1 pepper and salt it1 roll it in little 7or sprinkle with7 flour1 and fry it in a large spoon of butter or lard1 quarter done or nearly half done4 ,keep it to a side4 ,now take a good stew-pan1 put on fire1 melt a spoonful of butter1 and fry a large onion1 sliced2 put in #a ,tablespoon ,coriander4 #a ,dessertspoon ,rice ,powder4 ,a pinch of ,cumin ,powder4 ,a pinch of ,saffron and ,spices4 ,let all these fry gently in the butter1 then add half-pint of good gravy1 salt to taste1 and let this stand on a hot oven1 simmering gently till required4 ,five minutes before serving1 add the fried snipes1 with a few drops of lemon juice1 and send to table4 ,do not let it be too juicy1 but the half-pint of gravy should be reduced to a quarter-pint4 ,cayenne pepper should be added if preferred hot ,curries4 ,snipe should only be heated through1 and not quite overdone4 ,this ,curry nice with rice1 toast1 etc4 etc4 ,can almost be treated as an entree4 ,no4 #aj4--,,pigeon ,,curry4 ,take four young pigeons and dress same as for salmi of pigeon1 and treat the same way as for ,snipe ,curry1 ,no4 #i4 ,any curry may be made of different taste by reducing the ingredients or exceeding it1 or by using tamarind or pickle vinegar instead of lemon juice1 or using milk instead of gravy2 and to some ,curries add cream1 and other ,curries using cocoanut juice 7milk74 ,no4 #aa4--,,pork ,,curry4 ,one pound of fresh and lean pork1 and the ingredients same as for ,madras ,curry1 ,no4 #d2 use only three parts of everything4 ,a pinch of ,cayenne will flavour this ,curry4 ,tamarind 7an acid87 is nicer than lemon juice1 vinegar1 etc4 ,to use the tamarind1 take a piece the size of a large walnut1 put into a cup and add about two tablespoons of cold water1 and squeeze it with a spoon or with your finger1 strain through a clean muslin and add to the ,curry4 ,tamarind is always good for any sort of brown ,curry1 and lemon juice for yellow or white ,curries1 and vinegar for moley1 because it is an entree1 and not much ,curry stuffs are used4 ,no4 #ab4--,,veal ,,curry4 ,everything same as ,madras ,curry1 ,no4 #d1 but veal ,curry1 not nicer4 ,if you have veal chops1 treat same as ,curried mutton chops1 ,no4 #ag4 ,no4 #ac4--,,mutton ,,curry4 ,for ,one ,pound ,mutton 7without ,fat74 ,ingredients same as for ,madras ,curry1 ,no4 #d but not the quantity4 ,only three parts should be taken of each2 the ,curry stuffs need not be fried as for ,madras ,curries1 but cut the mutton in half-inch squares1 put into a stew-pan1 and then add the ,curry stuffs 7powders871 spices1 etc41 and add a tablespoon of cream when serving1 as well as a few drops lemon juice4 ,curries made from mutton are not so nice as if made from tender part of beef1 but in ,india and ,ceylon several castes do not touch beef--they call themselves high caste people1 and bear numerous names--they always eat mutton1 fowl1 vegetable1 etc4 ,the ,brahman caste never eat any meat of any sort2 still they eat the pure juice of beef--as milk1 ghee1#e butter1 and another kind of medicine made out of the flesh of the ox1 called in ,tamil paroong kayam4#f #e ,ghee is only melted butter1 much used in ,india1 most by ,bengali4 #f ,natives of ,india says it is a very useful medicine1 but ,i myself know too little history about it1 but has a nasty smell4 ,no4 #ad4--,,partridge ,,curry4 ,i have nothing to say for this ,curry1 because you can imitate the pigeon ,curry2 anyhow you must put in strong gravy1 as partridge does not taste nice if curried4 ,if you have any partridge left from dinner1 the next day you may ,curry it same as pigeon1 but don't let it simmer too long over the oven4 ,any kind of game 7birds87 can be made same as the pigeon4 ,no4 #ae4--,,tripe ,,curry4 ,take about two lbs4 of good1 thick part of the tripe1 cut them in about four inches square1 or not at all1 dip it in hot water1 not boiling1 but nearly so4 ,then take out and scrape off all the black stuff1 and clean it as white as a white tablecloth1 and boil it tender as you boil for ,tripe ,fricassee4 ,when cool cut it in half-inch squares1 slightly pepper it4 ,place a stew-pan on fire1 and put in a lump of butter4 ,when hot add the tripe1 fry it to a brownish gold colour1 then take out and put in a plate till required4 ,now add the ,curry stuffs1 as ,no4 #d1 into the stew-pan on the fire1 and turn it over and over till nice and brown4 ,now add the tripe you fried1 and half-pint of good gravy1 and let it simmer gently on slow fire4 ,when serving add a tablespoon of cream and few drops of lemon4 ,some nice spices and a pinch of cayenne pepper should be added when frying the ,curry ,powders4 ,this is a very nice ,curry4 ,by-the-by1 the gravy you boil the tripe in should be boiled with other bones1 vegetables1 etc41 and add to the ,curry instead of other gravy4 ,no4 #af4--,,liver ,,curry1 ,,with ,,bacon4 ,take a pound of liver and a piece of fat of bacon1 boil both in one pan for quarter of an hour1 then take it off the fire1 let it cool1 then cut it in half-inch squares1 add about #a_/d lb4 bacon to a pound of liver1 and treat it same as ,madras ,curry1 ,no4 #d4 ,the ,liver ,curry considered not nicer4 ,parties in ,india and ,ceylon 7,europeans7 do not care much for ,liver ,curry but as an entree1 ,liver and ,bacon4 ,a breakfast dish in ,india and ,ceylon4 ,no4 #ag4--;,,chops ,,curried4 ,this is a changeable way to have mutton chops done for breakfast or as an entree for dinner4 ,take eight good chops1 and flavour it the usual as for serving itself 7,i mean place the chops on a flat dish1 pepper and salt it74 ,vinegar1 a dash of ,lucca oil1 and few drops of sauce1 and let these soak for a few minutes1 then place a frying-pan on fire1 add a lump of butter4 ,when melted add the chops1 and fry it in usual way of mutton chops4 ,when done take it off the frying-pan1 keep it in a plate4 ,now take a large onion and slice it1 and fry it to a gold colour in the frying-pan you fried the chops1 then add all the ,curry stuffs to it as said in the ,madras ,curry1 ,no4 #d1 except the cayenne1 ginger1 and garlic4 ,when all these are nicely fried add four spoons of good stock 7brown71 and now add the chops into the frying-pan4 ,let it warm1 then serve on a hot dish1 and send to table with potatoes1 vegetables1 etc41 same as an entree4 ,certainly can used with boiled rice too4 ,no4 #ah4--,,steaks ,,curried4 ,same as chops curried1 but to fry the steaks first1 then proceed same as for mutton chops4 ,mashed potatoes should join this dish1 and boiled spinach fried in butter with an onion will be a nice accompaniment1 but tough part of beef wouldn't do neither4 ,you must not beat up the steaks with a chopper or steak tenderer1 because all the juice will be out2 scarcely any taste4 ,when serving add a few drops of lemon juice1 and this ,curry will taste nicer if gleeced before sending to table in the following way3--,set a stew-pan on fire1 when hot put a small bit of butter and a small onion1 finely sliced1 and teaspoon of any gravy4 ,now use a wooden spoon for frying the onions1 and press them in the sauce-pan4 ,when nice and brown colour1 and the fried onions have stuck in the sauce-pan1 pour the ,curry you prepared and a spoon of cream2 let it simmer a few minutes4 ,send to table with rice4 ,don't forget to add lemon juice or vinegar4 ,no4 #ai4--;,,game ,,curries 7,various74 ,the ,game ,curry ,i mean is thus3--elk2 venisons2 poultry1 as turkey1 geese1 duck1 etc42 rabbit1 etc4 ,can be curried same as ,no4 #d1 but it is not nicer to make them into a yellow ,curry1 as for fish or vegetables4 ,no4 #bj4--,,rabbit ,,or ,,young ,,hare ,,curry4 ,n4,b4--,i think the ,rabbit made into a gleeced brown stew much nicer than putting it in a jar1 and prepare like a jugged hare1 as it takes away all the flavour1 and the gravy tastes nice1 and the meat almost like the soup meat or plain boiled meat2 but the ,curried ,rabbit is not a bad recipe1 if properly made1 to use as an ordinary entree4 ,take a small rabbit2 skin it2 and cut up in small pieces as large as two inch square2 flour it1 and fry in butter or lard1 just underdone1 and brown it outside2 keep it to a side4 ,now place a stew-pan on fire1 and add the remaining butter or lard you fried the rabbit with2 when this lard is nice and hot1 slice one onion1 and brown in the stew-pan4 ,now add ,curry powder same as ,madras ,curry1 ,no4 #d4 ,when all these are nice and brownish gold1 add a pint of gravy or milk1 and let it simmer gently on slow fire2 and quarter of an hour before sending to table1 add the fried rabbit to the ,curry sauce1 and let it simmer for #ae minutes4 ,when serving add few drops of lemon juice1 and a spoon of cream4 ,the above ,curry for boiled rice2 if for an entree1 just cut the rabbit in joints1 and prepare same as the above ,curry4 ,when serving add a glass of claret in place of lemon juice4 ,no4 #ba4--;,,egg ,,curry 7,whitish ,yellow74 ,hard boil six eggs1 and put in cold water till wanted4 ,now place a stew-pan on fire1 and add half teaspoon of saffron powder 7yellow72 half-pint of milk2 one large onion1 sliced2 one tablespoon finely chopped ham or corned beef2 one green capsicum1 cut in quarters2 one potato1 mashed up 7the potato left from last meal will do74 ,now simmer this for quarter of an hour2 don't let it burn4 ,when serving1 take eggs out of the shell2 cut in halves2 place the eggs on a vegetable dish 7the cut part up74 ,now add a tablespoon of cream1 and a few drops of lemon juice2 salt to taste1 and pour over the eggs1 and send to table with a brown ,curry to accompany the rice 7boiled74 ,samball and fried herring may be sent with these above ,curries and rice4 ,poppadoms#g and ,bombay ducks will be a good accompaniment if could be procured4 #g ,poppadoms is a thin kind of flour and turtle eggs1 and a kind of grain1 mixed and made as thin as paper4 ,no4 #bb4--;,,egg ,,curry 7,brown74 ,boil the eggs same as ,no4 #ba1 and put in cold water till wanted4 ,now prepare ,curry sauce 7brown7 as ,no4 #bf1 pour over the eggs cut in halves1 as egg ,curry 7yellow74 ,egg ,curries always called in ,ceylon a rest-house ,curry1 because in several rest-houses in ,ceylon usually not many visitors pass that way1 beside these rest-house keepers cannot get fresh beef1 etc4 ,they always have plenty of eggs1 fowls1 native vegetables1 etc41 but egg ,curry only can be made quick4 ,when a gentleman is going from one planting district to another1 a box cooly or a horse-keeper 7groom7 runs in front to a certain place1 by order of his master4 ,when he gets into the rest-house1 the rest-house keeper knows that a gentleman is coming4 ,at once he will order to kill a chicken and grill it in ,scotch form8 and boil two eggs2 when this is doing the kitchen mate#h will squeeze half of a cocoanut1 with little water mix some saffron1 salt green chillie1 ,maldive fish1 etc41 now he boils this for five minutes4 ,there is the breakfast ready6 ,the bill of fare may be thus3--,grilled chicken2 boiled pumpkin or beans1 sometimes potatoes2 boiled rice2 egg ,curry2 samball2 tea1 coffee1 or beer1 etc4 ,the dinner might be similar to above with addition of soup4 ,sometimes the ,curries are made from native vegetables1 as there is plenty of nice and wholesome vegetables in ,ceylon 7,i mean7 besides the ,english vegetables4 ,the rest-houses are in place of refreshment rooms and eating-houses are in ,england4 #h ,kitchen mate is a boy kept under the cook to do all the washing1 etc41 etc4 ,no4 #bc4--;,,egg ,,curry 7,omelet74 ,make a savoury omelet with chopped ham1 parsley1 etc4 ,when done1 cut in one-inch squares1 and pour over the ,curry sauce1 brown or yellow1 as ,nos4 #ba and #bb4 ,n4,b4--,the omelet should only be made just before serving1 as it will get tough1 etc4 ,the ,curry sauce may be made beforehand4 ,no4 #bd4--;,,egg ,,curry 7,poached74 ,prepare ,curry sauce1 brown or yellow1 as ,nos4 #bf1 #bg4 ,when serving just let the ,curry sauce simmer gently4 ,now break the eggs carefully and put in the ,curry sauce1 each separately4 ,same as poaching eggs in a frying-pan4 ,the pan must be a wide stew-pan4 ,when dishing you must carefully take the yolks without breaking them and pour over the gravy1 and send to table with boiled rice2 and thin slices of ham should be handed round with this ,curry and rice4 ,don't forget the samball for every ,curry1 as well as fried red herring4 ,no4 #be4--;,,fried ,,eggs ,,for ,,curries4 ,beat up the eggs same as for savoury omelet1 but omit the sweet herbs1 add chopped ham1 salt1 pepper1 dash of flour1 and pinch of cayenne1 and fry in butter or lard 7same as omelets1 or in small cakes74 ,send to table with the ,curry and rice in separate dish4 ,the above dish 7usually the native way7 not used in gentlemen's houses1 but ,i recommend it to be tried4 ,no4 #bf4--;,,curry ,,sauce 7,brown1 for ,meat of any sort74 ,place a stew-pan on fire1 add a spoonful of butter2 when melted add one onion1 sliced2 when half brownish colour add a tablespoon and a half of coriander powder1 one of rice powder as ,no4 #dh1 a saltspoon saffron1 a pinch of cumin-seed powder4 ,now turn this well with a wooden spoon4 ,when nicely fried1 add the spices as said in the ,curry ,no4 #d1 ginger and garlic chopped up fine4 ,now add a pint of good gravy or fresh milk1 and let it simmer on slow fire till you find it reduced to a half-pint4 ,add salt to taste1 and a little cayenne if preferred hot4 ,now this ,curry ,sauce is ready4 ,this sauce can be heated up with any cold meats1 as beef1 mutton1 pork1 poultry1 game1 etc41 etc41 because the meat cooked beforehand cannot be cooked up in the above sauce1 only warmed up4 ,when preparing1 the meat should only be added to the gravy about five to ten minutes before serving4 ,the above recipe is only suitable for cold meats1 fried livers1 chops1 steaks1 etc41 etc4 ,the above is a brown ,curry for parties1 like the ,curry stuffs2 but for yellow ,curry with less ,curry stuffs1 etc41 see the accompanying recipe4 ,but in ,ceylon or in ,india always two ,curries1 etc41 accompany the rice2 especially in ,ceylon a brown and yellow ,curry1 etc41 accompanies the rice to table4 ,no4 #bg4--,,yellow ,,curry ,,sauce 7for ,vegetables1 ,fish1 etc474 ,slice one onion1 one large spoonful of chopped-up ham 7fresh1 best7 or nice corned beef 7cooked71 one green capsicum cut in quarters1 one small teaspoon of saffron powder1 pinch of cayenne pepper if preferred hot ,curry1 half-pint of milk1 salt to taste4 ,now put all these into a clean stew-pan and set on fire for twenty minutes or more1 simmer gently1 and let it reduce to half-pint4 ,when serving add few drops of lemon juice and a large spoon of cream4 ,the above ,curry ,sauce is very nice for fish and vegetables4 ,if it is cooked up vegetable or fish1 just add ten minutes before serving4 ,if it is fresh vegetable or fish1 to be cooked in the sauce from the beginning2 see their separate headings4 ,the above ,curry only second to a moley made of fish or fowl4 ,no4 #bh4--;,,curried ,,fowl 7a ,joint74 #a good-sized ,fowl and ,curry ,stuffs4 ,everything same as for ,madras ,curry1 but an extra spoon of coriander powder and spoonful of cocoanut scraped up fine 7i4e41 in ,england ,i have seen and also used cocoanut scraped and preserved in tins by some firm in ,london74 ,this cocoanut can add to all kinds of brown ,curries1 as it gives flavour to ,curry2 but it is a new idea1 not suitable or used in the ,east for a ,curry4 ,dress the fowl as for boiling1 and boil it for few minutes 7underdone74 ,keep this to a side1 but don't waste the broth4 ,now place a large stew-pan on fire 7large enough to hold the fowl71 slice one large onion and fry in the butter4 ,when nicely brown take out the onions and put in the fowl1 and fry it all sides nice and gold colour1 take the fowl out of the pan4 ,now add all the ,curry stuffs1 spices1 ginger1 garlic1 etc41 etc41 and the broth that the fowl has been boiled in1 and a half-pint of milk and bay leaves4 ,let all these simmer till the ,curry ,sauce is reduced to a pint or little more4 ,now add the fowl and turn it occasionally2 do not let it burn4 ,when serving1 add a few drops of lemon juice or vinegar 7pickled71 a spoonful of cream1 salt to taste1 and cayenne if preferred4 ,send to table on a flat dish large enough to carve the fowl1 and leave enough gravy to go round the table2 ,i mean not juicy1 neither dry4 ,the above should be treated as a joint4 ,if any left can be warmed up in frying-pan1 the fowl cut in pieces1 and send to table with fried potatoes1 garnished with nice green cabbage 7boiled71 or ,brussels sprouts will do best4 ,the above will do better on a ,sunday for dinner1 as thus3-- ,not a bad dinner for a small party4 ,beef1 mullagatawny1 and rice4 ,curried fowls1 and plenty of vegetables and potatoes4 ,some kind of pudding4 ,no4 #bi4--;,,chicken ,,moley4 ,for ,two ,young ,chickens and some ,gravy4 ,cut up the chicken in joints1 and boil all the bones1 etc41 for gravy4 ,place a stew-pan on fire1 add the chicken-bone gravy1 half-pint milk1 one small spoon of butter1 one eggspoon saffron powder1 one tablespoon of chopped ham1 small pinch of cayenne1 one bay leaf1 spices 7bit of cinnamon1 two cloves71 salt to taste1 one onion sliced4 ,let it boil 7,i mean simmer7 for five minutes1 then add the chicken1 set on slow fire till the meat is tender4 ,when serving1 mix a dessertspoon of flour in two tablespoons of cream in a tea cup1 then add this into the moley and stir well2 let simmer for two or three minutes4 ,when dishing1 add a few drops of lemon juice or pickled vinegar4 ,the above dish should be light-yellow colour1 the gravy thick as cream4 ,mashed potatoes and fried bacon may garnish this dish1 with red carrots1 cut fine and pretty1 and stuck in the mashed potatoes round the dish4 ,the above entree should be served up on a small flat dish for a dinner1 lunch1 supper1 etc4 ,no4 #cj4--;,,fish ,,moley4 ,for ,two ,pounds of ,salmon4 ,n4,b4--,the ,fish ,moley is almost like a ,curry 7see ,fish ,curry1 ,salmon1 ,no4 #ca74 ,cut the salmon nearly an inch thick1 then cut it in two inches long1 one inch wide1 or little round pieces4 ,now mix in a stew-pan the following3--a pint of fish stock1 white gravy1 or milk1 one small spoon of butter1 one eggspoon saffron powder1 one dessertspoonful finely-chopped ham1 pinch of cayenne1 one bay leaf1 spices 7bit of cinnamon or cloves71 one large onion sliced1 salt to taste4 ,mix all the above into the stew-pan1 and set on fire4 ,when it simmers1 add the fish and let it simmer gently until the fish is done4 ,when serving1 mash up a boiled potato in two tablespoons of cream4 ,pour to the moley1 and add few drops of lemon juice1 and send to table with boiled potatoes 7mashed up and baked in an oven71 in shape as a pudding4 ,suppose if you have any cold fish boiled the day before1 just only mix up the sauce and let it simmer till wanted1 and add the fish five or ten minutes before sending to table4 ,any fresh beef1 cold beef1 mutton1 etc41 can be made into moley1 but the fresh beef ought to be tender part--the under cut of a sirloin will do nicely4 ,it cannot be made from pork1 because it will not taste as nice as chicken or fish4 ,no4 #ca4--;,,fish ,,curry 7,salmon74 ,the fish ,curry is made several different ways in ,ceylon and ,india1 as brown or yellow ,curry1 but similar to fish moley1 hard-boiled egg ,curry1 ,no4 #bb1 and the potato ,curry1 ,no4 #ce2 but you must add a spoonful of chopped ham or corned beef1 and use lemon juice1 not vinegar4 ,the fish ,curry 7brown7 can be made same as ,madras ,curry1 ,no4 #d4 ,but proceed to make the ,curry ,sauce1 ,no4 #bf1 then add the fish4 ,as soon as the fish is tender1 the ,curry is ready4 ,don't add any butter to fish ,curries4 ,the native cooks use the coriander1 saffron1 chillies1 etc41 without roasting them in the frying-pan4--,see ,home-made ,curry ,powder1 ,no4 #a1 but grinding it without roasting4 ,no4 #cb4--;,,fish ,,curry 7,various74 ,salmon4 ,haddocks4 ,soles4 ,whiting4 ,codfish4 ,whitebait4 ,fresh ,herrings4 ,lobsters4 ,crabs4 ,oysters4 ,prawns4 ,shrimps1 etc4 ,the above ,fish ,curries can be made same as ,salmon ,curry1 ,no4 #ca1 egg ,curry 7yellow71 fish moley1 ,madras ,curry1 ,no4 #d1 but great care must be taken not to be burned4 ,the soles and whiting are not nice when curried1 and the oysters should be used without the liquor4 ,prawns and shrimps are celebrated ,curries if they are freshly caught and properly prepared4 ,tamarind used for ,fish ,curries 7brown7 are very nice--better than lime 7lemon7 juice or vinegar4 ,no4 #cc4--,,tinned ,,sardines 7,curried74 ,for a ,small ,tin of ,sardines of ,one ,dozen4 ,take the sardines1 and take off the black part2 just finely scrape2 with a spoon place on a tin or plate1 and make it warm in an oven4 ,now make a ,curry sauce 7brown71 same as ,no4 #bf1 but less milk or gravy4 ,the ,curry sauce must not be more than a small tea cup1 nice and thick1 if not thicker1--just mash up a boiled potato1 and add to the sauce4 ,just before serving1 take each sardine carefully and place in the ,curry sauce you made2 do not stir it2 set on slow fire for five minutes4 ,when serving take each carefully without breaking1 arrange them nicely on a ,curry or vegetable dish2 pour over the gravy1 and send to table with boiled rice or hot toast4 ,any tinned fish can be made same as the above1 except ,yarmouth bloaters1 smoked fish1 salt fish1 mackerel1 etc41 etc4 ,tinned salmon makes a nice ,curry4 ,afraid it will mash up and be like a gruel instead of lumps4 ,the above ,curry sauce will answer to several boiled fish--boiled the day before4 ,no4 #cd4--,,vegetable ,,curries 7,various74 ,with reference to above1 the potato1 knol khol1 turnips1 carrots1 parsnips1 vegetable marrow1 cucumber1 beans1 etc41 can be made same way as potato ,curry1 ,no4 #ce2 but cabbage1 spinach1 turnip tops 7young shoots71 ,brussels sprouts1 can be made same way as potato ,curry1 with same ingredients1 but the cabbage1 ,brussels sprouts1 etc41 take little more time to tenderly boil2 therefore extra gravy1 milk1 butter1 and extra spoon of ham or corned beef4 ,onions should be added for greens4 ,the more good gravy you add the better the ,curry4 ,as far as ,i have seen1 there is not many ,english vegetables can be ,curried1 but in ,india and ,ceylon there is numberless vegetables1 greens1 grasses1 etc41 can be ,curried4 ,no4 #ce4--,,potato ,,curry4 ,for ,one ,pound of ,good ,potatoes 7peeled74 ,cut them in half-inch squares2 put them into a clean stew-pan with an eggspoon of saffron2 one large onion1 sliced2 one large spoon of chopped ham or corned beef 7salt to taste72 three parts of a pint of milk4 ,mix well together2 put in a bay leaf2 set on fire1 and let it simmer till the potatoes are tender4 ,if the three-quarters pint of milk is not sufficient to tender the potatoes1 add some good gravy 7stock71 but not brown stock4 ,when serving1 add a quarter pint of milk and a dessertspoon or more of cream1 and let it simmer4 ,when simmering add a few drops of lemon juice1 and send to table with boiled rice4 ,but a ,brown ,curry must accompany the above ,curry4 ,no4 #cf4--;,,cabbage ,,curry4 ,take half of a small cabbage1 and cut it with a sharp knife as big as you cutting a lettuce for a salad2 wash it thoroughly clean2 put into a stew-pan with a pint of gravy1 and boil it till half done4 ,now take it off the fire2 add an eggspoonful of saffron powder2 two large spoons of chopped ham1 etc42 a pinch of cayenne 7if required hot72 one large onion1 sliced2 salt to taste4 ,mix well2 set on fire4 ,more gravy or milk should be added1 till the cabbage is soft as usual form4 ,no4 #cg4--;,,bean ,,curry4 ,for a ,pound of ,french ,beans4 ,cut up the beans one inch long and prepare same as the cabbage ,curry4 ,the same ingredients will do and must accompany a meat ,curry to table4 ,these ,curries may only be gleeced1 if you please1 or can serve plain1 but the gleece gives a nice smell and good taste4 ,any ,curry can be gleeced4 ,if you wish to make ,curry of broad beans1 must take off the thicker skin and weigh a pound2 but broad beans are not a useful bean for ,curry1 but only better as a vegetable by cooking it in a jar with butter and mint4--,see ,vegetables for ,table1 as ,no4 #ec4 ,no4 #ch4--,,onion ,,curry4 ,same as potato ,curry1 ,no4 #ce4 ,the large onions should be cut in quarters1 and the small onions put in whole2 but in ,india and ,ceylon we have onions 7,i mean the button onions with red skin7 which makes a delicious ,curry4 ,no4 #ci4--;,,devilled ,,cabin ,,biscuits4 #a ,onion sliced4 #a ,dessertspoon ,butter4 #b ,tablespoons of good ,beef ,gravy4 #a ,eggspoon or less of ,cayenne4 ,pinch of ,pepper2 ,salt to taste4 #a ,small ,potato mashed up4 #a ,dessertspoon of ,worcester ,sauce 7,lea ,perrins74 ,mode4--,slice the onions and fry in a stew-pan with the butter2 when the onions turn to a gold colour add all other ingredients4 ,during you preparing the above1 soak six cabin biscuits in boiling water for two minutes1 then take it out of the water and dish the biscuits1 and pour over the devil gravy you prepared4 ,cover the biscuits with gravy and serve hot4 ,the above dish is good for lunch1 etc4 ,no4 #dj4--;,,devilled ,,meat 7,various74 ,same ingredients as for biscuits1 ,no4 #ci1 but meat must be cut two inches long and added to the stew-pan soon as the onions are fried4 ,give it stirring for some while by turning the pieces of meat in it4 ,by-the-bye1 the fresh meat should be fried a little brown1 because fresh meat devilled always tough unless the meat is undercut4 ,extra spoons of gravy should be added to devilled meats4 ,cuttings from cold joints are nice devilled2 but fresh beef ought to be of tender part 7as ,i said before1 undercut74 ,fowl1 duck1 mutton1 turkey1 geese can be done in same way 7,i mean from joints roasted beforehand72 but you must reduce or exceed the ingredients for the amount of weight4 ,the quantities given for devilled biscuits are sufficient for #a lb41 or less of meat4 ,be careful not to burn4--,see ,devilled ,biscuits4 ,no4 #da4--,,mollagoo ,,tanney1 ,,and ,,not ,,mulligatawny4#i #i ,why ,english people always spell this word wrong8 ,everybody knows this--,mollagoo1 pepper2 tanney1 water4 ,in proper ,tamil the mollagoo tanney is pronounced ,mollagoo ,neer and ,mollagoo ,tannir4 #b ,good ,quarts of ,gravy of ,mutton ,beef or ,chicken ,soup4 #b ,large ,spoons of ,coriander ,powder4 #a ,tablespoon of ,rice ,powder as ,no4 #dh1 and ,pinch of ,pepper4 #a ,pint of good ,milk4 #b ,large ,onions1 sliced4 #a ,piece of ,ginger4 #a ,garlic1 small one4 #a_/b ,teaspoon of ,cumin ,powder4 ,pinch of ,saffron4 #a ,dessertspoon ,butter4 ,mode4--,the ,curry stuffs you use for mollagoo tanney should be very fine4 ,take a large stew-pan and mix all the above together1 only one onion 7sliced71 garlic and ginger chopped up fine4 ,let these simmer for ten minutes1 now strain it through a muslin or gravy strainer4 ,now fry the other onion in the dessertspoon of butter in another stew-pan4 ,when the onions are browned add the mollagoo tanney with a small bay leaf1 and skim off the grease1 and send to table in a soup tureen as a soup2 but this should be used instead of soup1 or the first dish for a lunch or breakfast or dinner1 but ,i recommend for dinner in ,europe4 ,cut lemon should be handed round with the above and plain boiled rice4 ,fried red herring wouldn't be a bad accompaniment4 ,in ,india the mullagatawny is used generally once a week--say on a ,sunday or ,wednesday4 ,the natives usually have this mullagatawny on ,fridays after their caste4 ,some mullagatawny are made of plain ,curry stuffs1 tamarind1 etc41 not worth for ,europeans4 ,some parties who visited ,india like native mullagatawny better than the above1 according to taste1 but ,i recommend the above for ,europeans4 ,the cayenne pepper should be added if required hot4 ,no4 #db4--,,pillau ,,rice 7a ,mohammedan ,dish71 au ,joint for ,dinner4 ,cook rice as ,no4 #ej4 ,keep it aside till wanted1 then place a frying-pan on fire4 ,have two large onions 7sliced7 and two tablespoons of butter1 and add half-teaspoon of saffron4 ,when all the above is nicely brown add the rice1 and keep on turning for few minutes1 sprinkle a little salt4 ,now this is ready after dishing the above4 ,fry a large onion 7sliced71 and raisins 7fried71 sliced almonds4 ,sprinkle the above three over the pillau rice4 ,the pillau rice should accompany roast fowl or mutton chops by dishing the meat on a flat dish1 and cover it with pillau rice1 and sprinkle over with fried onions1 etc4 ,parsley mint can be fried and added4 ,if it is to be eaten with ,curry1 use ,madras ,curry1 kabob1 or salmon1 and omit the meat with pillau4 ,no4 #dc4--,,lemon 7,,hot7 ,,sauce4 ,juice of a ,large ,lemon4 #a ,dessertspoon ,cayenne4 #a ,dessertspoon ,pounded ,white ,sugar2 some ,salt4 ,mix all together in a cup and use4 ,if required to be kept1 boil the whole in an enamel-plated saucepan2 when cold bottle it4 ,this sauce is very nice with cold meat or with made dishes4 ,no4 #dd4--;,,apple ,,chutney4 ,how to make in ,england4 #a_/b lb4 ,sour ,apples1 peeled and cored4 #a_/d lb4 ,currants4 #a oz4 ,chillies 7or #a_/b oz4 ,cayenne74 #a ,tablespoon ,brown ,sugar4 #d oz4 ,salt1 or to taste4 #a ,eggspoon ,pepper1 finely ground4 #a oz4 ,garlic1 chopped up fine4 #a_/d oz4 ,green ,ginger1 chopped up fine4 #a_/d lb4 ,raisins4 ,mode4--,have the currants and raisins clean1 and pound them in grinder or pounder of stone4 ,now grind the apples and all other ingredients to a smooth paste 7,i mean1 not too thin or in lumps74 ,now mix these well together with half bottle of best vinegar1 and bottle it in tart fruit bottles1 corked well4 ,if you require sweeter have more sugar1 and if it is too watery put in a little less of vinegar4 ,the above plan of chutney is suitable for cold meats1 ,curries1 etc4 ,in ,ceylon1 ,mango ,chutney is made in similar way1 but they use tamarind1 and when grinding use vinegar to soften the ingredients when grinding4 ,no4 #dd;a4--,,mint ,,chutney4 #a_/b lb4 ,mint4 #a oz4 ,cayenne4 #a_/d lb4 ,salt4 #a_/d lb4 ,raisins4 #b oz4 ,ginger4 #a_/d lb4 ,brown ,sugar4 #a oz4 ,garlic4 #a_/b ,bottle ,vinegar to grind the above4 #a_/b ,bottle ,vinegar1 hot1 to pour over4 ,mode4--,grind or pound the above by adding the cold vinegar by degrees to soften4 ,when nice and smooth1 put into a bowl and pour over the hot vinegar4 ,when cool1 bottle it in tart fruit bottles1 and cork well4 ,n4,b4--,i can give dozens of recipes for chutney4 ,i am afraid it is no use telling in this book1 because the ingredients cannot be procured fresh1 as mangoes1 pineapples1 lavi-lavi1 blinga1 tamarind1 ripe chillies1 chutnies1 etc41 etc4 ,the above is a recipe ,i tried in ,newera ,eliya1 ,ceylon1 where fresh mint can be had in any quantity of first class1 same as in ,england and ,scotland4 ,no4 #de4--,,quickly-,,made ,,samball4 ,how to make it in ,england4 ,chop up fine one large onion1 a teaspoon of cayenne1 another of crushed sugar1 one tablespoon finely-chopped ham 7cooked71 one teaspoon salt1 one tablespoon vinegar or lemon juice4 ,mode4--,mix all the above in a small bowl with a wooden spoon or with your clean finger4 ,now add the vinegar4 ,again mix well1 and send to table with cold pork1 ,curries1 etc4 ,a little more sugar may be added if preferred sweet4 ,there are great many samballs can be made1 but all must pass the ,curry stone or stone-made pounder4 ,the samballs made of dry chillies1 green chillies1 cocoanut juice1 ,maldive fish1 onions1 cooked fishes1 meats1 mint1 etc41 etc4 ,the samballs are a great improvement to ,curries4 ,in ,ceylon every cook would send a samball to table with the ,curry and rice2 also native meals are never without a samball--especially samball1 or some ball4 ,it is only a new-made chutney or pickle1 but fresh made1 called sampball4 ,no4 #df4--;,,how ,,to ,,fry ,,red ,,herrings ,,for ,,curries4 ,take two stout common red herrings1 cut them about one and a-half inch long 7cross ways72 put in a plate and add one tablespoon of vinegar and a little dash of cayenne2 roll the herrings well1 and fry them in butter or lard1 and send to table dry1 free from grease4 ,to be eaten with rice and ,curry instead of ,bombay ducks4 ,the above is a new idea1 which ,i came to know during my first visit to ,england1 ,royal ,jubilee ,exhibition1 #ahhg1 in ,liverpool4 ,no4 #dg4--,,toast ,,curry4 ,prepare some ,curry gravy1 same as ,madras ,curry1 ,no4 #d4 ,now toast two slices of bread2 cut thin1 and in diamond shape4 ,after toasted1 dish the toast on a vegetable dish1 and pour over the gravy you prepared1 and send to table hot1 with ,curry and rice1 samball1 etc4 ,no4 #dh4--;,,how ,,to ,,make ,,rice ,,powder4 ,take a pound of good rice1 and pick out all the black and other things from it4 ,and now place a frying-pan on fire2 soon as it gets hot put in the rice1 and keep on turning till you find it nice and brown colour2 then put on a plate to get cool2 then pound this in a stone-made mortar or pounder 7very fine71 and bottle it1 well corked4 ,use a tablespoon to brown ,curries4 ,no4 #di4--,,mushrooms ,,curried ,,and ,,served ,,on ,,toast4 ,pick out half-pound of fresh and good mushrooms2 sprinkle with little pepper and salt4 ,now prepare ,curry sauce as for ,snipe ,curry4 ,fry the mushrooms in a dessertspoon of butter1 and add to the ,curry sauce2 let it simmer gently for five minutes1 then serve on hot toast4 ,a nice dish for lunch or supper4 ,when eating1 a dash of cayenne and mushroom ketchup may be a nice taste4 ,try the above4 ,no4 #ej4--,,rice1 ,,how ,,to ,,boil ,,for ,,curries4 ,take an enamelled saucepan to hold four quarts1 and fill it three-quarters full of fresh water1 and let it boil4 ,during the time the water is boiling1 soak two pounds of rice 7white7 for three minutes in cold water2 then strain off the water1 and put the rice in the pan that is boiling1 and stir for two minutes1 and cover it up4 ,when boiling put in a spoon1 and take out some rice and feel it with your finger4 ,if it is done drain off all the water1 and place the pan near a hot oven till wanted4 ,must not let it be overdone4 ,if it is overdone and nearly soft1 just drain the boiling rice water1 and add a few cups of very cold water4 ,stir it1 and drain again1 and set by the fire or on hot oven for a few minutes1 and you will find each grain separate4 ,boiled rice ought to have each grain separate4 ,n4,b4--,the rice ,i have seen in ,england they call it ,patcha ,areysi1 used for rice cakes1 etc41 in ,india and ,ceylon1 etc4 ,i mean the rice taken out the shell without boiling the paddy4 ,the rice taken out the shell1 called ,sothareysigal1 as follows1 of ,rangoon1 ,chittagong1 ,bengal1 etc41 etc43-- ,samba4 ,muthoo ,samba4 ,mollagoo ,samba4 ,oosi ,samba4 ,collundha4 ,bangalam4 ,cara4 ,vallareysee4 ,masareysi4 ,waddakathy ,samba4 ,and several other native names too numerous to mention4 ,the above all good for eating after boiled4 ,no4 #ea4--;,a ,,salad ,,for ,,dinner1 ,etc41 for ,hot ,weather4 ,cucumber4 ,beet ,root1 boiled4 ,hard-,boiled ,eggs4 ,ripe ,tomatoes4 ,water-,cress4 #a ,large ,onion1 thin sliced4 ,cold ,fowl1 ,beef1 or ,mutton4 ,mode4--,cut the meat in thin slices1 and put in a flat dish1 then slice the cucumber1 beet root1 eggs1 tomato1 and onion1 and dress the dish with the above1 neatly arranging by putting one piece cucumber1 another of beet root1 another of eggs1 and another of tomato1 and put the sliced onions in the middle1 and the water-cress round the dish as a decoration4 ,now prepare this ,sauce4 ,yolks of #b ,hard ,boiled ,eggs4 #a ,potato1 finely mashed up4 #a ,dessertspoon of ,made ,mustard4 #a ,teaspoonful of crushed ,sugar1 another of ,butter4 #b ,dessertspoons of ,condensed ,milk 7omit the ,sugar72 or1 #a ,large spoon of ,cream instead of ,condensed ,milk4 #a_/b ,teaspoon of ,salt1 ,dash of ,cayenne and ,pepper4 #c ,tablespoons ,vinegar1 or more4 ,take a small bowl and mash up the potato1 yolks of eggs1 mustard1 sugar1 salt1 butter4 ,when nice and smooth add the milk or cream4 ,after mixed add the vinegar1 and mix well and keep separate4 ,when sending to table just pour the sauce all over the salad with a spoon4 ,let it stand for two minutes and serve4 ,the above can be made with or without meat1 and also with lettuce if at hand4 ,several other salads could be made as learned cooks have written in the cooks' books2 but the above ,i tried myself in one of my former masters' bungalows in ,ceylon and in ,england4 ,no4 #eb4--,,sundal ,,or ,,poogathu 7a ,native ,dish74 ,finely cut one cabbage 7a small one7--,i mean as fine as the tobacco used for cigarettes1 put a stew-pan on fire1 add a small spoonful of butter1 one onion 7sliced74 ,when the onions are nice and brown put in the cabbage1 give it a turn1 and add a teacup of good gravy1 and cover it up1 and set on gentle fire for few minutes2 then add a spoonful of chopped ham1 dash of cayenne and pepper1 a pinch of saffron powder1 and set over an oven till wanted4 ,do not let it burn2 keep on turning4 ,when nice and dry send to table with ,curry1 and rice1 and samball4 ,the above can be made from any greens2 but this is not in use in ,european houses in ,ceylon1 but very nice dish for ,curries4 ,no4 #ec4--,,vegetables ,,boiled ,,for ,,table4 ,french beans1 broad beans1 peas1 ,brussels sprouts1 etc41 will be nice when boiled in preserve jar with a lump of butter1 salt1 and dash of pepper 7and mint to peas71 but ,brussels sprouts requiring lots of cooking may add some water to it4 ,spinach and sorrel can be cooked in a jar with a small onion 7sliced71 and little more salt to sorrel4 ,any vegetables might be done as above4 ,i think it is an economical way of cooking vegetables2 but ,i am afraid it wouldn't do for large establishments as hotels1 etc41 but for family houses it is a better way4 ,the jar to be placed in a large pan1 half full of water1 and see it occasionally to prevent drying up4 ,no4 #ed4--;,,economical ,,curry ,,paste4 #a lb4 ,coriander ,seed4 #a_/d lb4 ,dry ,chillies4 #a_/b lb4 ,mustard ,seed4 #b oz4 ,garlic4 #b oz4 ---- #a_/b lb4 ,dried ,peas4 #a_/b pint ,vinegar4 #a_/d lb4 ,saffron4 #a_/d lb4 ,pepper4 #b oz4 ,dry ,ginger4 #a_/b lb4 ,salt4 #a_/b lb4 ,brown ,sugar4 #b oz4 ,cumin ,seed4 #a_/b pint ,lucca ,oil4 ,n4,b4--,few ,bay ,leaves in ,ceylon and ,india4 ,using ,carugapilbay or ,curry ,leaves1 black4 ,mode4--,grind all the above with the vinegar using to moisten the ingredients1 using a ,curry stone or stone-made pounder4 ,when all the above nice and thin as a paste1 put in a jar and pour over the ,lucca oil1 and cover it up4 ,use a large spoon for ,madras ,curries4 ,the above good for mushroom1 snipe1 partridge1 and other brown ,curries of superior quality4 ,no4 #ee4--;,,curry ,,powder 7a ,recipe74 #b lbs4 ,coriander ,seed4 #a_/b oz4 ,chillies4 #d oz4 ,pepper4 #g oz4 ,cumin ,seed4 #g oz4 ,mustard ,seed4 #a oz4 ,bay ,leaves4 #h oz4 ,carum ,seed4 #b oz4 ,saffron4 ,make all the above into powder1 and calculate the weight--ought to equal4 ,use one and a-half tablespoonful for brown ,curries only4 ,no4 #ef4--;,,curry ,,powder 7a ,recipe74 #a lb4 ,coriander ,seed4 #a_/d lb4 ,cumin ,seed4 #f oz4 ,saffron4 #aj oz4 ,dry ,chillies4 #b #a_/b oz4 ,vantheyam 7,tamil name7 ,fenugreek4 #d oz4 ,ginger4 #a ,handful chopped-up ,bay ,leaves4 ,pound smooth all these1 and bottle it in1 well corked1 and use as above4 ,the above three recipes are from ,mr4 ,symon ,nayajam1 cook1 of ,madras and ,colombo1 ,ceylon4 ,no4 #eg4--;,,curry ,,powder 7a most excellent74 #b ,large ,old ,fowls4 #a lb4 ,coriander4 #a_/h lb4 ,chillies or ,cayenne4 #f oz4 ,saffron4 #b ,large ,spoons ,cumin ,seed4 #a oz4 ,dry ,ginger4 #b oz4 ,garlic4 #d ,large ,spoons of ,rice ,powder1 as ,no4 #dh2 or #d ,large ,spoons of ,dried ,peas 7roasted and ground74 #a_/b ,handful ,dried ,bay ,leaves4 #a ,tablespoon ,peppercorns4 #b doz4 ,cloves4 #a_/d lb4 ,button ,onions1 #a_/d lb4 ,butter or ,ghee4 ,mode4--,clean the fowls and cut them in small pieces1 the giblets and all4 ,put into a large saucepan1 and add a few quarts of water1 and boil it very tender--,i mean simmer gently for two days4 ,the bones1 meat1 etc41 should be mashed up4 ,now take out all the bones1 and keep to a side4 ,take a large saucepan1 put in the butter and sliced onions1 and fry it to a brown colour4 ,now add all the ,curry ,powders1 garlic chopped up1 bay leaves1 dry ginger1 cloves1 pepper1 all in powders1 and fry gently for a few minutes4 ,now add the gravy of boiled fowls1 with the meat1 etc41 and let it simmer so a few minutes4 ,when all these are reduced to three quarts1 just dish it on a flat dish and let it cool for a day1 or till it gets hard as a brick4 ,now pound this in a stone-made mortar to a smooth powder1 and bottle it1 well corked1 and use for ,brown ,curries1 a dessertspoon to a pound1 with sliced onions1 milk or gravy1 and lemon juice4 ,n4,b4--,the above recipe is a most excellent of all the ,curry ,powders and ,pastes1 only second to none4 ,in ,india we can prepare the above with tamarind included1 for acid taste1 and few other ingredients which can get fresh in ,ceylon and ,india1 but ,i think not procurable in ,england4 ,no4 #eh4--,,tomato ,,curry4 ,for a pound of young or green tomato1 ingredients same as for ,potato ,curry1 ,no4 #ce1 or for ,brown ,curry same as ,no4 #d1 ,madras ,curry4 ,treat it same as the ,cabbage ,curry4 ,but ,i recommend that tomatoes should be made ,brown ,curry--tastes nice4 ,tomato curried is better than all the vegetables if it is properly made4 ,ripe tomato not nice when curried1 only for salads4 ,no4 #ei4--;,,curries ,,under ,,various ,,names4 ,as to my opinion1 ,curries can be made from anything1 if you could procure the proper ,curry ,powders1 etc4 ,almost every ,curry is made one or two ways1 by only reducing1 exceeding1 or mixing the various ,curry stuffs4 ,some ,curries are hot1 some dry1 some juicy1 some sour1 and so on4 ,then the cooks celebrate the names in the menu as ,delhi ,curry1 ,agra ,curry1 ,madras ,curry1 ,curry a la ,punjab1 ,bengal ,curry1 ,mysore ,curry1 and several other names too numerous to mention in this little work4 ,but ,i myself and several parties who have visited ,india will be glad to recommend ,madras ,curries as best2 and ,ceylon ,singhalese ,curry 7yellow7 is good1 made of cocoanut juice1 ,maldive fish1 lemon1 ,curry leaves1 saffron1 etc4 ,several cooks add too much ghee or butter1 lard1 etc41 but it only spoils the taste of the ,curry2 and some cooks put too much spice1 and give it too much flavouring4 ,reasonable ingredients couldn't spoil a ,curry4 ,a small girl of #aj years of age will make a ,curry1 as ,curries are easily made in ,india and ,ceylon4 ,no4 #fj4--;,,chutney ,,chicken4 ,same as country capon1 or country captian1 but mix few tablespoons of mango chutney1 or any other chutneys1 but not hot4 ,no4 #fa4--,,when ,,to ,,use ,,curries4 ,first ,course4 ,soup4 ,fish4 ,entrees4 ,joints4 ,second ,course4 ,curry and ,rice4 ,sweets4 ,cheese4 ,dessert4 ,coffee4 ,,tamil ,,and ,,english ,,names ,,for ,,curry ,,stuffs1 etc41 as used in ,ceylon4 ,i only give a few of ,tamil languages as generally in use1 but not high words4 ,many parties visited our ,indian continent will understand the following and names of native vegetables3-- ,english4 ,tamil4 ,rice4 ,areysi4 ,curry4 ,currie4 ,coriander4 ,cotha ,mulle4 ,saffron4 ,muenjal4 ,cumin ,seed4 ,seeragam4 ,ginger1 ,dry4 ,sukkoo4 ,ginger1 ,green4 ,engi4 ,salt4 ,oopoo4 ,dry ,chillie4 ,cotchi ,kaie4 ,green ,chillie4 ,patcha ,kotchi ,kaie4 ,cocoanut4 ,thankaie or ,thayangaie4 ,maldive ,fish4 ,massi4 ,milk4 ,paal4 ,bread4 ,rotti4 ,sugar4 ,seeney4 ,water4 ,thannir4 ,cocoanut ,oil4 ,thankaie ,annay4 ,ghee4 ,naie4 ,butter4 ,vannai4 ,onions4 ,vengayam4 ,curry ,leaves4 ,caruga ,pillay4 ,lemon or ,limes4 ,thascekaie4 ,tamarind4 ,puley4 ,cinnamon4 ,carova ,patta4 ,cloves4 ,ikramba4 ,dry ,fish4 ,caroowadoo4 ,fish4 ,meen4 ,beef4 ,erratchi4 ,mutton4 ,art ,erratchi4 ,pork4 ,pandi ,erratchi4 ,fowl4 ,coley4 ,chicken4 ,coley ,kunju4 ,articles of ,food--,posana ,patharitlaugal4 ,meat4 ,ereitchi4 ,fresh ,meat4 ,patcha ,eratchi4 ,ghie ,fish4 ,ney ,meen4 ,soles4 ,nakoo ,meen4 ,shrimps4 ,cooni1 ,erraal4 ,prawn4 ,erraal4 ,lobster4 ,singeerral4 ,crab4 ,nandoo4 ,turkey4 ,van ,coley4 ,goose4 ,peria ,vathu1 or ,wathu4 ,teal4 ,seeragi4 ,snipe4 ,collan or ,collaan4 ,cereals4 ,thaniya ,vagayi4 ,boiled ,rice4 ,soru4 ,pearl ,barley4 ,barli ,arisi4 ,sago4 ,sav-vari-si4 ,kurrakan ,raggy4 ,koorakan ,kapay4 ,maize4 ,sollam1 ,makka1 ,solam4 ,pulses4 ,payaroo ,vagaie4 ,grain4 ,kadalay1 ,thaniam4 ,flour4 ,maha1 ,vagai4 ,wheat ,flour4 ,gothuma ,ma4 ,corn ,flour4 ,sollam ,ma4 ,tapioca4 ,eli lay ,ma4 ,arrowroot4 ,coova ,ma4 ,cabbage4 ,govis ,keeray4 ,cucumber4 ,wellari4 ,pumpkin4 ,poosani ,kai4 ,bringall4 ,kathari ,kay4 ,wenda ,kay4 ,wenda ,kai4 ,drumstick4 ,mooroonga ,kai4 ,curry ,stuffs4 ,masalai4 ,pepper4 ,melagu4 ,mustard4 ,kadoogoo4 ,garlic4 ,vella ,vengayam4 ,fenugreek4 ,vanthayam4 ,dark ,margosa ,leaves4 ,caroova ,pillay4 ,aniseed4 ,soomboo4 ,cardamom4 ,alamor elam4 ,nutmeg4 ,sathi ,kai4 ,mace4 ,sathi ,pathari4 ,lime4 ,ellumitchan ,palam4 ,fruit4 ,pala1 ,vagai4 ,mango4 ,mam ,palam4 ,plantain4 ,vala ,palam4 ,custard ,apple4 ,seitha ,palam4 ,jack ,fruit4 ,paala1 ,palam4 ,bread ,fruit4 ,lera ,palla ,kai4 ,bullock's ,heel4 ,rama ,seitha ,palam4 ,pine ,apple4 ,annasi ,palam4 ,orange4 ,pani ,thottam1 ,palam4 ,guava4 ,coiya ,palam4 ,i can give several other names in ,tamil and ,english1 but my little book is too light to carry the burden4 ,d4 ,,santiagoe4 ,,printed ,,by ,,william ,,clowes ,,and ,,sons1 ,,limited1 ,,london ,,and ,,beccles4 ,transcriber's ,note3 ,the following is a list of corrections made to the original4 ,the first line is the original line1 the second the corrected one4 pepper 7if required1 hot curries74 ,he is a little plaintive about pepper 7if required1 hot curries74 ,he is a little plaintive about its ,england4 ,garlic ginger 7green71 used for any ,meat ,curry1 it is very in ,england4 ,garlic ginger 7green71 used for any ,meat ,curry1 it is very ,no4 #ac4 ,,mutton ,,curry4 ,no4 #ac4--,,mutton ,,curry4 o4 #bb4--;,,egg ,,curry 7,brown74 ,no4 #bb4--;,,egg ,,curry 7,brown74 let the ,curry sauce simmer gently ,now break the eggs carefully and let the ,curry sauce simmer gently4 ,now break the eggs carefully and ,no4 #ch4 ,,onion ,,curry4 ,no4 #ch4--,,onion ,,curry4