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Table of Contents
ОглавлениеTHE 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.
No. 45. —QUICKLY-MADE SAMBALL.
No. 46. —HOW TO FRY RED HERRINGS FOR CURRIES.
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. 59. —CURRIES UNDER VARIOUS NAMES.
TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.
