Chapter XVI Curries, Potted Meats, etc.
| Page |
| Remarks on Curries | 296 |
| Mr. Arnott’s Currie Powder | 297 |
| Mr. Arnott’s Currie | 297 |
| A Bengal Currie | 298 |
| A dry Currie | 298 |
| A common Indian Currie | 299 |
| Selim’s Curries (Captain White’s) | 300 |
| Curried Macaroni | 300 |
| Curried Eggs | 301 |
| Curried Sweetbreads | 301 |
| Curried Oysters | 302 |
| Curried Gravy | 302 |
| Potted Meats | 303 |
| Potted Ham (an excellent receipt) | 304 |
| Potted Chicken, Partridge, or Pheasant | 305 |
| Potted Ox Tongue | 305 |
| Potted Anchovies | 306 |
| Lobster Butter (Chapter VI.) | |
| Potted Shrimps or Prawns (delicious) | 306 |
| Potted Mushrooms (see Chapter XVII.) | |
| Moulded Potted Meat or Fish, for the second course | 306 |
| Potted Hare | 307 |
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