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The Curry Cook’s Assistant

by Daniel Santiagoe

64 sections · Download EPUB

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  1. 1Note About “Curries” in “Saturday Review,” October 22, 1887
  2. 2Introduction by J. L. Shand, Esq.
  3. 3Preface by Author
  4. 4Preface of My First Edition
  5. 5Copy of the Note of My First Edition on Curries
  6. 6No. 1 — Home-made Curry Powder
  7. 7No. 2 — Beef Curry (Plain)
  8. 8No. 3 — Beef Curry (Ceylon)
  9. 9No. 4 — Beef Curry (Madras)
  10. 10No. 5 — Beef Curry (Kabob or Cavap Curry)
  11. 11No. 6 — Beef Curry (Dry)
  12. 12No. 7 — Beef Curry (Ball)
  13. 13No. 8 — Chicken Curry
  14. 14No. 9 — Snipe Curry
  15. 15No. 10 — Pigeon Curry
  16. 16No. 11 — Pork Curry
  17. 17No. 12 — Veal Curry — No. 13 — Mutton Curry
  18. 18No. 14 — Partridge Curry
  19. 19No. 15 — Tripe Curry
  20. 20No. 16 — Liver Curry, With Bacon
  21. 21No. 17 — Chops Curried
  22. 22No. 18 — Steaks Curried
  23. 23No. 19 — Game Curries (Various)
  24. 24No. 20 — Rabbit or Young Hare Curry
  25. 25No. 21 — Egg Curry (Whitish Yellow)
  26. 26No. 22 — Egg Curry (Brown)
  27. 27No. 23 — Egg Curry (Omelet)
  28. 28No. 24 — Egg Curry (Poached)
  29. 29No. 25 — Fried Eggs for Curries
  30. 30No. 26 — Curry Sauce (Brown, for Meat of Any Sort)
  31. 31No. 27 — Yellow Curry Sauce (for Vegetables, Fish, etc.)
  32. 32No. 28 — Curried Fowl (A Joint)
  33. 33No. 29 — Chicken Moley
  34. 34No. 30 — Fish Moley
  35. 35No. 31 — Fish Curry (Salmon)
  36. 36No. 32 — Fish Curry (Various)
  37. 37No. 33 — Tinned Sardines (Curried)
  38. 38No. 34 — Vegetable Curries (Various)
  39. 39No. 35 — Potato Curry
  40. 40No. 36 — Cabbage Curry
  41. 41No. 37 — Bean Curry
  42. 42No. 38 — Onion Curry
  43. 43No. 39 — Devilled Cabin Biscuits
  44. 44No. 40 — Devilled Meat (Various)
  45. 45No. 41 — Mollagoo Tanney, and Not Mulligatawny
  46. 46No. 42 — Pillau Rice (a Mohammedan Dish), au Joint for Dinner
  47. 47No. 43 — Lemon (Hot) Sauce
  48. 48No. 44 — Apple Chutney
  49. 49No. 45 — Quickly-made Samball
  50. 50No. 46 — How to Fry Red Herrings for Curries
  51. 51No. 47 — Toast Curry
  52. 52No. 48 — How to Make Rice Powder
  53. 53No. 49 — Mushrooms Curried and Served on Toast
  54. 54No. 50 — Rice, How to Boil for Curries
  55. 55No. 51 — A Salad for Dinner, Etc., for Hot Weather
  56. 56No. 52 — Sundal or Poogathu (A Native Dish)
  57. 57No. 53 — Vegetables Boiled for Table
  58. 58No. 54 — Economical Curry Paste
  59. 59No. 55 — Curry Powder (A Recipe)
  60. 60No. 56 — Curry Powder (A Recipe)
  61. 61No. 57 — Curry Powder (a Most Excellent)
  62. 62No. 58 — Tomato Curry
  63. 63No. 59 — Curries under Various Names
  64. 64No. 60 — Chutney Chicken · No. 61 — When to use Curries — Tamil and…

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