The Curry Cook's Assistant
The Curry Cook's Assistant
or, Curries, How to Make Them in England in Their Original Style
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If carefully prepared will find it as a economical dish for breakfast, lunch, or dinner. Only little time and attention is required. I wish the reader will have the pleasure of reading this book right through first.
Another matter to point out, that in Madras cooks make Curries with or without cocoanut, but in Ceylon no Curries without cocoanut, neither any vegetable Curries without Maldive fish. For this point I have given recipes to make with milk, cream, and gravy; and to every vegetable Curry add a spoonful of chopped ham or corned beef; this for imitation of Maldive fish.[3] Still it is much richer to vegetable Curries than Maldive fish.
[3] Dried shark, prepared in the Maldive Islands.--Ed.
D. SANTIAGOE.
Ceylon Court, R.J.E., Liverpool, England, 1887.
THE CURRY COOK'S ASSISTANT.
No. 1.--HOME-MADE CURRY POWDER.
In England.
1 lb. Coriander Seed. 1/2 oz. Saffron. 1 Eggspoon Cumin Seed. 1/2 doz. Pepper Corns. Small bit of Cinnamon (1 in.
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Interesting collection of 19th-century Anglo-Indian curry recipes written by a Tamil-speaking butler from Ceylon. They provide a taste of the sort of curries veterans of the Raj ate when they retired home to England, bringing their native servants along. The collection paints an interesting picture of that culinary world, one where coconut milk is hard to find but cooks are expected to know how to dress a snipe. Although the instructions are not as detailed as modern cooks are accustomed to, the recipes look as though, with some improvising, they'd work well enough.
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