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Daniel Santiagoe. The Curry Cook's Assistant
The Curry Cook's Assistant
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
