63 chapters
2 hour read
Selected Chapters
63 chapters
NOTE ABOUT “CURRIES” IN “SATURDAY REVIEW,” OCTOBER 22, 1887.
NOTE ABOUT “CURRIES” IN “SATURDAY REVIEW,” OCTOBER 22, 1887.
Everybody who likes Curry, and who can get it (the pamphlet, not the Curry), should invest in a little pamphlet by “ Daniel Santiagoe , son of Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon Court, Royal Jubilee Exhibition, Liverpool.” It is written in delightful pigeon-English (or whatever other bird may be more appropriate to Ceylon's isle), is quite unpretentious, avows the author's very legitimate, and, indeed, laudable desire to “make a small fortune” by its sale, and
1 minute read
Read Chapter
Read Chapter
INTRODUCTION BY J. L. SHAND, Esq.
INTRODUCTION BY J. L. SHAND, Esq.
Daniel Santiagoe , who has twice come from his Ceylon home to serve me in England and Scotland, now gives to the world a second edition of a very valuable little book, and has asked me to write him an introduction. An introduction is generally apologetic, but I depart from custom and congratulate the purchasers of this book upon obtaining a collection of recipes which may add much to their gastronomic enjoyment, and perhaps also contribute to health and longevity. “I do not care for Curry, it is
1 minute read
Read Chapter
Read Chapter
PREFACE BY AUTHOR.
PREFACE BY AUTHOR.
With much thankfulness to Mr. A. Egmont Hake for his kindness in writing a preface for my first book on Curries, and great credit is due to Saturday Review and humble respect is due to my two masters, Shand, Haldane & Co., of London, who brought me over to England and Scotland, with four other servants, and allowed me to publish a little book to make my desired little fortune, which is highly creditable. From the first edition of 500 copies I fully sold 400, and another hundred copies pr
2 minute read
Read Chapter
Read Chapter
PREFACE OF MY FIRST EDITION.
PREFACE OF MY FIRST EDITION.
By A. Egmont Hake , Esq. [ TRUE COPY. ] The author of this little work has asked me to write him a Preface, and I gladly do so, especially if it will help to find him buyers, as well as readers, who will put into practice the admirable receipts he offers to gourmets and others. For my own part I can speak with some authority—indeed the best—as to the excellence of Santiagoe's Curries, for I am among the fortunate few who have tasted them in England. I was particularly struck by a remark which Sa
2 minute read
Read Chapter
Read Chapter
COPY OF THE NOTE OF MY FIRST EDITION ON CURRIES.
COPY OF THE NOTE OF MY FIRST EDITION ON CURRIES.
I beg to bring the following Receipts to Curries, etc. I hope it will be handy to ladies, housekeepers, cooks, etc. I only mention the easy way of making it in England, for scarcity of fresh and pure Curry stuffs none procurable. Still, it is very troublesome to grind the Curry stuffs without a Curry stone, which is very common to a native Cooly of India. No native houses without a Curry stone. The way the native girls, etc., grind the Curry stuffs will be an astonishment to European ladies. The
2 minute read
Read Chapter
Read Chapter
No. 1.—HOME-MADE CURRY POWDER.
No. 1.—HOME-MADE CURRY POWDER.
In England. In Ceylon. N.B.—I only mention this home-made Curry Powder, if you can procure the above said Curry Stuffs separately from the chemists or grocers. As I heard from a gentleman in Liverpool, “Everything the world produces can be bought in London”!!! Mode. —Place a frying-pan (not an enamelled one) on fire; soon as it gets hot put in the coriander; when nice and gold colour take it off and put on a plate again. Set the frying-pan on fire and add the cumin seed, pepper corns, dry chilli
2 minute read
Read Chapter
Read Chapter
No. 2.—BEEF CURRY (Plain).
No. 2.—BEEF CURRY (Plain).
N.B.—In Ceylon we use Cocoanut Milk (the juice), Curry Leaves, and some other Leaves for Spices. Mode. —Cut the meat in half-inch squares; put into a clean stew-pan, then slice the onions, and add the onions, Curry stuffs, chillies, cinnamon, milk, cumin seed, etc., and salt. Mix all well together, and set on fire for 15 to 20 minutes; do not let it burn. When serving add a few drops of lemon juice. If required hot add a pinch of cayenne when preparing....
25 minute read
Read Chapter
Read Chapter
No. 3.—BEEF CURRY (Ceylon).
No. 3.—BEEF CURRY (Ceylon).
For a Pound of Good Beef (I mean lean). N.B.—In Ceylon all the Curry stuffs are freshly grinded. Cocoanut Juice, Curry Leaves, etc., are used. This is a very delicious Curry to eat with rice boiled or bread toasted. Mode. —Cut the meat in half-inch squares and put into a clean stew-pan with the onions sliced, the chillies in quarters; then add all the Curry Powder, etc. Mix well with a wooden spoon and add three parts of a pint of milk or gravy; then salt to taste. Set on slow fire for 15 to 20
45 minute read
Read Chapter
Read Chapter
No. 4.—BEEF CURRY (Madras).
No. 4.—BEEF CURRY (Madras).
For a Pound of Beef. N.B.—This Curry is made in Madras with or without Cocoanut, but little Tamarind will flavour this Curry better than Lemon Juice. Vinegar, Curry Leaves, etc., are used in Madras and Ceylon. This is a first-class Curry if carefully prepared. Mode. —Have the meat ready cut in half-inch squares; then slice the onions; put a good stew-pan on the fire, add the butter; soon as the butter gets hot put in the onions and Curry Powder, but not the ginger, garlic, and spices. When the o
49 minute read
Read Chapter
Read Chapter
No. 5.—BEEF CURRY (Kabob or Cavap Curry).
No. 5.—BEEF CURRY (Kabob or Cavap Curry).
N.B.—This Curry same as Madras Curry, No. 4, but the meat ought to be of tender part. Must not overdo it, neither burn it. If tamarind used, it is nicer. Mode. —This is a first-class Curry if carefully prepared. Cut the meat in half-inch squares; the ginger as round as a threepenny piece, and the garlic the same size, but thicker. Now sharpen few thin sticks with points to stick the meat (I mean as large as champagne bottle wire, three to four inches long). Now begin the job; stick one of meat,
55 minute read
Read Chapter
Read Chapter
No. 6.—BEEF CURRY (Dry).
No. 6.—BEEF CURRY (Dry).
Same ingredients as for Madras Curry, No. 4, and prepare the same way, but do not add any milk. Add about four tablespoons of good gravy when preparing, but add two tablespoons of cream five minutes before serving. (If I say dry, not very dry, but second to it; add few drops of lemon when sending to table.) This Curry must be put on very slow fire, a hot oven will do; if so, you must look every five minutes in case it burns. This Curry can be eaten with rice, boiled potatoes, or toast if wished.
41 minute read
Read Chapter
Read Chapter
No. 7.—BEEF CURRY (Ball).
No. 7.—BEEF CURRY (Ball).
Take a pound of beef free from skin, bone, etc., put into a sausage machine, and get it mashed up; put on a plate, pepper it slightly. Now take ingredients same as for No. 4, and chop fine the ginger, garlic, and mix with the meat with little salt. Now make this meat into balls as large as a marble, flour it, and fry in lard to a brown colour. Do not let it break. Now keep this to a side, and place a good stew-pan on fire, and put in the butter and the onions sliced, and the Curry Powder. When a
58 minute read
Read Chapter
Read Chapter
No. 8.—CHICKEN CURRY.
No. 8.—CHICKEN CURRY.
Other ingredients same as for Madras Curry, No. 4. Now cut up the chicken in half of each joint. Keep it to a side. Now fry the onions, sliced, in a stew-pan, with a large spoon of butter. When the onions are nice and brown, just fry the chicken in it less than half done. Take it out and keep to a side. Now fry the Curry Powder till it is nice and dark brown, then add the chicken, more onions, and other things into the frying Curry Powder, etc., and add half-pint of good gravy, and set it on a s
46 minute read
Read Chapter
Read Chapter
No. 9.—SNIPE CURRY.
No. 9.—SNIPE CURRY.
Dress four snipes as for serving on toast; then cut in halves, pepper and salt it, roll it in little (or sprinkle with) flour, and fry it in a large spoon of butter or lard, quarter done or nearly half done. Keep it to a side. Now take a good stew-pan, put on fire, melt a spoonful of butter, and fry a large onion, sliced; put in Let all these fry gently in the butter, then add half-pint of good gravy, salt to taste, and let this stand on a hot oven, simmering gently till required. Five minutes b
48 minute read
Read Chapter
Read Chapter
No. 10.—PIGEON CURRY.
No. 10.—PIGEON CURRY.
Take four young pigeons and dress same as for salmi of pigeon, and treat the same way as for Snipe Curry, No. 9. Any curry may be made of different taste by reducing the ingredients or exceeding it, or by using tamarind or pickle vinegar instead of lemon juice, or using milk instead of gravy; and to some Curries add cream, and other Curries using cocoanut juice (milk)....
19 minute read
Read Chapter
Read Chapter
No. 11.—PORK CURRY.
No. 11.—PORK CURRY.
One pound of fresh and lean pork, and the ingredients same as for Madras Curry, No. 4; use only three parts of everything. A pinch of Cayenne will flavour this Curry. Tamarind (an acid?) is nicer than lemon juice, vinegar, etc. To use the tamarind, take a piece the size of a large walnut, put into a cup and add about two tablespoons of cold water, and squeeze it with a spoon or with your finger, strain through a clean muslin and add to the Curry. Tamarind is always good for any sort of brown Cur
33 minute read
Read Chapter
Read Chapter
No. 12.—VEAL CURRY.
No. 12.—VEAL CURRY.
Everything same as Madras Curry, No. 4, but veal Curry, not nicer. If you have veal chops, treat same as Curried mutton chops, No. 17. For One Pound Mutton (without Fat). Ingredients same as for Madras Curry, No. 4 but not the quantity. Only three parts should be taken of each; the Curry stuffs need not be fried as for Madras Curries, but cut the mutton in half-inch squares, put into a stew-pan, and then add the Curry stuffs (powders?), spices, etc., and add a tablespoon of cream when serving, a
32 minute read
Read Chapter
Read Chapter
No. 16.—LIVER CURRY, WITH BACON.
No. 16.—LIVER CURRY, WITH BACON.
Take a pound of liver and a piece of fat of bacon, boil both in one pan for quarter of an hour, then take it off the fire, let it cool, then cut it in half-inch squares, add about ¼ lb. bacon to a pound of liver, and treat it same as Madras Curry, No. 4. The Liver Curry considered not nicer. Parties in India and Ceylon (Europeans) do not care much for Liver Curry but as an entree, “Liver and Bacon.” A breakfast dish in India and Ceylon....
25 minute read
Read Chapter
Read Chapter
No. 17.—CHOPS CURRIED.
No. 17.—CHOPS CURRIED.
This is a changeable way to have mutton chops done for breakfast or as an entree for dinner. Take eight good chops, and flavour it the usual as for serving itself (I mean place the chops on a flat dish, pepper and salt it). Vinegar, a dash of Lucca oil, and few drops of sauce, and let these soak for a few minutes, then place a frying-pan on fire, add a lump of butter. When melted add the chops, and fry it in usual way of mutton chops. When done take it off the frying-pan, keep it in a plate. Now
53 minute read
Read Chapter
Read Chapter
No. 18.—STEAKS CURRIED.
No. 18.—STEAKS CURRIED.
Same as chops curried, but to fry the steaks first, then proceed same as for mutton chops. Mashed potatoes should join this dish, and boiled spinach fried in butter with an onion will be a nice accompaniment, but tough part of beef wouldn't do neither. You must not beat up the steaks with a chopper or steak tenderer, because all the juice will be out; scarcely any taste. When serving add a few drops of lemon juice, and this Curry will taste nicer if gleeced before sending to table in the followi
48 minute read
Read Chapter
Read Chapter
No. 19.—GAME CURRIES (Various).
No. 19.—GAME CURRIES (Various).
The Game Curry I mean is thus:—elk; venisons; poultry, as turkey, geese, duck, etc.; rabbit, etc. Can be curried same as No. 4, but it is not nicer to make them into a yellow Curry, as for fish or vegetables....
12 minute read
Read Chapter
Read Chapter
No. 20.—RABBIT OR YOUNG HARE CURRY.
No. 20.—RABBIT OR YOUNG HARE CURRY.
N.B.—I think the Rabbit made into a gleeced brown stew much nicer than putting it in a jar, and prepare like a jugged hare, as it takes away all the flavour, and the gravy tastes nice, and the meat almost like the soup meat or plain boiled meat; but the Curried Rabbit is not a bad recipe, if properly made, to use as an ordinary entree. Take a small rabbit; skin it; and cut up in small pieces as large as two inch square; flour it, and fry in butter or lard, just underdone, and brown it outside; k
1 minute read
Read Chapter
Read Chapter
No. 21.—EGG CURRY (Whitish Yellow).
No. 21.—EGG CURRY (Whitish Yellow).
Hard boil six eggs, and put in cold water till wanted. Now place a stew-pan on fire, and add half teaspoon of saffron powder (yellow); half-pint of milk; one large onion, sliced; one tablespoon finely chopped ham or corned beef; one green capsicum, cut in quarters; one potato, mashed up (the potato left from last meal will do). Now simmer this for quarter of an hour; don't let it burn. When serving, take eggs out of the shell; cut in halves; place the eggs on a vegetable dish (the cut part up).
43 minute read
Read Chapter
Read Chapter
No. 22.—EGG CURRY (Brown).
No. 22.—EGG CURRY (Brown).
Boil the eggs same as No. 21, and put in cold water till wanted. Now prepare Curry sauce (brown) as No. 26, pour over the eggs cut in halves, as egg Curry (yellow). Egg Curries always called in Ceylon “a rest-house Curry,” because in several rest-houses in Ceylon usually not many visitors pass that way, beside these rest-house keepers cannot get fresh beef, etc. They always have plenty of eggs, fowls, native vegetables, etc., but egg Curry only can be made quick. When a gentleman is going from o
1 minute read
Read Chapter
Read Chapter
No. 23.—EGG CURRY (Omelet).
No. 23.—EGG CURRY (Omelet).
Make a savoury omelet with chopped ham, parsley, etc. When done, cut in one-inch squares, and pour over the Curry sauce, brown or yellow, as Nos. 21 and 22. N.B.—The omelet should only be made just before serving, as it will get tough, etc. The Curry sauce may be made beforehand....
16 minute read
Read Chapter
Read Chapter
No. 24.—EGG CURRY (Poached).
No. 24.—EGG CURRY (Poached).
Prepare Curry sauce, brown or yellow, as Nos. 26, 27. When serving just let the Curry sauce simmer gently. Now break the eggs carefully and put in the Curry sauce, each separately. Same as poaching eggs in a frying-pan. The pan must be a wide stew-pan. When dishing you must carefully take the yolks without breaking them and pour over the gravy, and send to table with boiled rice; and thin slices of ham should be handed round with this Curry and rice. Don't forget the samball for every Curry, as
28 minute read
Read Chapter
Read Chapter
No. 25.—FRIED EGGS FOR CURRIES.
No. 25.—FRIED EGGS FOR CURRIES.
Beat up the eggs same as for savoury omelet, but omit the sweet herbs, add chopped ham, salt, pepper, dash of flour, and pinch of cayenne, and fry in butter or lard (same as omelets, or in small cakes). Send to table with the Curry and rice in separate dish. The above dish (usually the native way) not used in gentlemen's houses, but I recommend it to be tried....
21 minute read
Read Chapter
Read Chapter
No. 26.—CURRY SAUCE (Brown, for Meat of any sort).
No. 26.—CURRY SAUCE (Brown, for Meat of any sort).
Place a stew-pan on fire, add a spoonful of butter; when melted add one onion, sliced; when half brownish colour add a tablespoon and a half of coriander powder, one of rice powder as No. 48, a saltspoon saffron, a pinch of cumin-seed powder. Now turn this well with a wooden spoon. When nicely fried, add the spices as said in the Curry No. 4, ginger and garlic chopped up fine. Now add a pint of good gravy or fresh milk, and let it simmer on slow fire till you find it reduced to a half-pint. Add
1 minute read
Read Chapter
Read Chapter
No. 27.—YELLOW CURRY SAUCE (for Vegetables, Fish, etc.).
No. 27.—YELLOW CURRY SAUCE (for Vegetables, Fish, etc.).
Slice one onion, one large spoonful of chopped-up ham (fresh, best) or nice corned beef (cooked), one green capsicum cut in quarters, one small teaspoon of saffron powder, pinch of cayenne pepper if preferred hot Curry, half-pint of milk, salt to taste. Now put all these into a clean stew-pan and set on fire for twenty minutes or more, simmer gently, and let it reduce to half-pint. When serving add few drops of lemon juice and a large spoon of cream. The above Curry Sauce is very nice for fish a
39 minute read
Read Chapter
Read Chapter
No. 28.—CURRIED FOWL (a Joint).
No. 28.—CURRIED FOWL (a Joint).
Everything same as for Madras Curry, but an extra spoon of coriander powder and spoonful of cocoanut scraped up fine ( i.e. , in England I have seen and also used cocoanut scraped and preserved in tins by some firm in London). This cocoanut can add to all kinds of brown Curries, as it gives flavour to Curry; but it is a new idea, not suitable or used in the East for a Curry. Dress the fowl as for boiling, and boil it for few minutes (underdone). Keep this to a side, but don't waste the broth. No
1 minute read
Read Chapter
Read Chapter
No. 29.—CHICKEN MOLEY.
No. 29.—CHICKEN MOLEY.
For Two Young Chickens and some Gravy. Cut up the chicken in joints, and boil all the bones, etc., for gravy. Place a stew-pan on fire, add the chicken-bone gravy, half-pint milk, one small spoon of butter, one eggspoon saffron powder, one tablespoon of chopped ham, small pinch of cayenne, one bay leaf, spices (bit of cinnamon, two cloves), salt to taste, one onion sliced. Let it boil (I mean simmer) for five minutes, then add the chicken, set on slow fire till the meat is tender. When serving,
51 minute read
Read Chapter
Read Chapter
No. 30.—FISH MOLEY.
No. 30.—FISH MOLEY.
For Two Pounds of Salmon. N.B.—The Fish Moley is almost like a Curry ( see Fish Curry, Salmon, No. 31). Cut the salmon nearly an inch thick, then cut it in two inches long, one inch wide, or little round pieces. Now mix in a stew-pan the following:—a pint of fish stock, white gravy, or milk, one small spoon of butter, one eggspoon saffron powder, one dessertspoonful finely-chopped ham, pinch of cayenne, one bay leaf, spices (bit of cinnamon or cloves), one large onion sliced, salt to taste. Mix
1 minute read
Read Chapter
Read Chapter
No. 31.—FISH CURRY (Salmon).
No. 31.—FISH CURRY (Salmon).
The fish Curry is made several different ways in Ceylon and India, as brown or yellow Curry, but similar to fish moley, hard-boiled egg Curry, No. 22, and the potato Curry, No. 35; but you must add a spoonful of chopped ham or corned beef, and use lemon juice, not vinegar. The fish Curry (brown) can be made same as Madras Curry, No. 4. But proceed to make the Curry Sauce, No. 26, then add the fish. As soon as the fish is tender, the Curry is ready. Don't add any butter to fish Curries. The nativ
32 minute read
Read Chapter
Read Chapter
No. 32.—FISH CURRY (Various).
No. 32.—FISH CURRY (Various).
The above Fish Curries can be made same as Salmon Curry, No. 31, egg Curry (yellow), fish moley, Madras Curry, No. 4, but great care must be taken not to be burned. The soles and whiting are not nice when curried, and the oysters should be used without the liquor. Prawns and shrimps are celebrated Curries if they are freshly caught and properly prepared. Tamarind used for Fish Curries (brown) are very nice—better than lime (lemon) juice or vinegar....
22 minute read
Read Chapter
Read Chapter
No. 33.—TINNED SARDINES (Curried).
No. 33.—TINNED SARDINES (Curried).
For a Small Tin of Sardines of One Dozen. Take the sardines, and take off the black part; just finely scrape; with a spoon place on a tin or plate, and make it warm in an oven. Now make a Curry sauce (brown), same as No. 26, but less milk or gravy. The Curry sauce must not be more than a small tea cup, nice and thick, if not thicker,—just mash up a boiled potato, and add to the sauce. Just before serving, take each sardine carefully and place in the Curry sauce you made; do not stir it; set on s
52 minute read
Read Chapter
Read Chapter
No. 34.—VEGETABLE CURRIES (Various).
No. 34.—VEGETABLE CURRIES (Various).
With reference to above, the potato, knol khol, turnips, carrots, parsnips, vegetable marrow, cucumber, beans, etc., can be made same way as potato Curry, No. 35; but cabbage, spinach, turnip tops (young shoots), Brussels sprouts, can be made same way as potato Curry, with same ingredients, but the cabbage, Brussels sprouts, etc., take little more time to tenderly boil; therefore extra gravy, milk, butter, and extra spoon of ham or corned beef. Onions should be added for greens. The more good gr
32 minute read
Read Chapter
Read Chapter
No. 35.—POTATO CURRY.
No. 35.—POTATO CURRY.
For One Pound of Good Potatoes (peeled). Cut them in half-inch squares; put them into a clean stew-pan with an eggspoon of saffron; one large onion, sliced; one large spoon of chopped ham or corned beef (salt to taste); three parts of a pint of milk. Mix well together; put in a bay leaf; set on fire, and let it simmer till the potatoes are tender. If the three-quarters pint of milk is not sufficient to tender the potatoes, add some good gravy (stock), but not brown stock. When serving, add a qua
37 minute read
Read Chapter
Read Chapter
No. 36.—CABBAGE CURRY.
No. 36.—CABBAGE CURRY.
Take half of a small cabbage, and cut it with a sharp knife as big as you cutting a lettuce for a salad; wash it thoroughly clean; put into a stew-pan with a pint of gravy, and boil it till half done. Now take it off the fire; add an eggspoonful of saffron powder; two large spoons of chopped ham, etc.; a pinch of cayenne (if required hot); one large onion, sliced; salt to taste. Mix well; set on fire. More gravy or milk should be added, till the cabbage is soft as usual form....
27 minute read
Read Chapter
Read Chapter
No. 37.—BEAN CURRY.
No. 37.—BEAN CURRY.
For a Pound of French Beans. Cut up the beans one inch long and prepare same as the cabbage Curry. The same ingredients will do and must accompany a meat Curry to table. These Curries may only be gleeced, if you please, or can serve plain, but the gleece gives a nice smell and good taste. Any Curry can be gleeced. If you wish to make Curry of broad beans, must take off the thicker skin and weigh a pound; but broad beans are not a useful bean for Curry, but only better as a vegetable by cooking i
32 minute read
Read Chapter
Read Chapter
No. 38.—ONION CURRY.
No. 38.—ONION CURRY.
Same as potato Curry, No. 35. The large onions should be cut in quarters, and the small onions put in whole; but in India and Ceylon we have onions (I mean the button onions with red skin) which makes a delicious Curry....
13 minute read
Read Chapter
Read Chapter
No. 39.—DEVILLED CABIN BISCUITS.
No. 39.—DEVILLED CABIN BISCUITS.
Mode. —Slice the onions and fry in a stew-pan with the butter; when the onions turn to a gold colour add all other ingredients. During you preparing the above, soak six cabin biscuits in boiling water for two minutes, then take it out of the water and dish the biscuits, and pour over the devil gravy you prepared. Cover the biscuits with gravy and serve hot. The above dish is good for lunch, etc....
21 minute read
Read Chapter
Read Chapter
No. 40.—DEVILLED MEAT (Various).
No. 40.—DEVILLED MEAT (Various).
Same ingredients as for biscuits, No. 39, but meat must be cut two inches long and added to the stew-pan soon as the onions are fried. Give it stirring for some while by turning the pieces of meat in it. By-the-bye, the fresh meat should be fried a little brown, because fresh meat devilled always tough unless the meat is undercut. Extra spoons of gravy should be added to devilled meats. Cuttings from cold joints are nice devilled; but fresh beef ought to be of tender part (as I said before, unde
40 minute read
Read Chapter
Read Chapter
No. 41.—MOLLAGOO TANNEY, AND NOT MULLIGATAWNY.[9]
No. 41.—MOLLAGOO TANNEY, AND NOT MULLIGATAWNY.[9]
Mode. —The Curry stuffs you use for mollagoo tanney should be very fine. Take a large stew-pan and mix all the above together, only one onion (sliced), garlic and ginger chopped up fine. Let these simmer for ten minutes, now strain it through a muslin or gravy strainer. Now fry the other onion in the dessertspoon of butter in another stew-pan. When the onions are browned add the mollagoo tanney with a small bay leaf, and skim off the grease, and send to table in a soup tureen as a soup; but this
59 minute read
Read Chapter
Read Chapter
No. 42.—PILLAU RICE (a Mohammedan Dish), au Joint for Dinner.
No. 42.—PILLAU RICE (a Mohammedan Dish), au Joint for Dinner.
Cook rice as No. 50. Keep it aside till wanted, then place a frying-pan on fire. Have two large onions (sliced) and two tablespoons of butter, and add half-teaspoon of saffron. When all the above is nicely brown add the rice, and keep on turning for few minutes, sprinkle a little salt. Now this is ready after dishing the above. Fry a large onion (sliced), and raisins (fried), sliced almonds. Sprinkle the above three over the pillau rice. The pillau rice should accompany roast fowl or mutton chop
38 minute read
Read Chapter
Read Chapter
No. 43.—LEMON (HOT) SAUCE.
No. 43.—LEMON (HOT) SAUCE.
Mix all together in a cup and use. If required to be kept, boil the whole in an enamel-plated saucepan; when cold bottle it. This sauce is very nice with cold meat or with made dishes....
11 minute read
Read Chapter
Read Chapter
No. 44.—APPLE CHUTNEY.
No. 44.—APPLE CHUTNEY.
How to make in England. Mode. —Have the currants and raisins clean, and pound them in grinder or pounder of stone. Now grind the apples and all other ingredients to a smooth paste (I mean, not too thin or in lumps). Now mix these well together with half bottle of best vinegar, and bottle it in tart fruit bottles, corked well. If you require sweeter have more sugar, and if it is too watery put in a little less of vinegar. The above plan of chutney is suitable for cold meats, Curries, etc. In Ceyl
33 minute read
Read Chapter
Read Chapter
No. 44a.—MINT CHUTNEY.
No. 44a.—MINT CHUTNEY.
Mode. —Grind or pound the above by adding the cold vinegar by degrees to soften. When nice and smooth, put into a bowl and pour over the hot vinegar. When cool, bottle it in tart fruit bottles, and cork well. N.B.—I can give dozens of recipes for chutney. I am afraid it is no use telling in this book, because the ingredients cannot be procured fresh, as mangoes, pineapples, lavi-lavi, blinga, tamarind, ripe chillies, chutnies, etc., etc. The above is a recipe I tried in Newera Eliya, Ceylon, whe
31 minute read
Read Chapter
Read Chapter
No. 45.—QUICKLY-MADE SAMBALL.
No. 45.—QUICKLY-MADE SAMBALL.
How to make it in England. Chop up fine one large onion, a teaspoon of cayenne, another of crushed sugar, one tablespoon finely-chopped ham (cooked), one teaspoon salt, one tablespoon vinegar or lemon juice. Mode. —Mix all the above in a small bowl with a wooden spoon or with your clean finger. Now add the vinegar. Again mix well, and send to table with cold pork, Curries, etc. A little more sugar may be added if preferred sweet. There are great many samballs can be made, but all must pass the C
48 minute read
Read Chapter
Read Chapter
No. 46.—HOW TO FRY RED HERRINGS FOR CURRIES.
No. 46.—HOW TO FRY RED HERRINGS FOR CURRIES.
Take two stout common red herrings, cut them about one and a-half inch long (cross ways); put in a plate and add one tablespoon of vinegar and a little dash of cayenne; roll the herrings well, and fry them in butter or lard, and send to table dry, free from grease. To be eaten with rice and Curry instead of Bombay ducks. The above is a new idea, which I came to know during my first visit to England, Royal Jubilee Exhibition, 1887, in Liverpool....
24 minute read
Read Chapter
Read Chapter
No. 47.—TOAST CURRY.
No. 47.—TOAST CURRY.
Prepare some Curry gravy, same as Madras Curry, No. 4. Now toast two slices of bread; cut thin, and in diamond shape. After toasted, dish the toast on a vegetable dish, and pour over the gravy you prepared, and send to table hot, with Curry and rice, samball, etc....
15 minute read
Read Chapter
Read Chapter
No. 48.—HOW TO MAKE RICE POWDER.
No. 48.—HOW TO MAKE RICE POWDER.
Take a pound of good rice, and pick out all the black and other things from it. And now place a frying-pan on fire; soon as it gets hot put in the rice, and keep on turning till you find it nice and brown colour; then put on a plate to get cool; then pound this in a stone-made mortar or pounder (very fine), and bottle it, well corked. Use a tablespoon to brown Curries....
23 minute read
Read Chapter
Read Chapter
No. 49.—MUSHROOMS CURRIED AND SERVED ON TOAST.
No. 49.—MUSHROOMS CURRIED AND SERVED ON TOAST.
Pick out half-pound of fresh and good mushrooms; sprinkle with little pepper and salt. Now prepare Curry sauce as for Snipe Curry. Fry the mushrooms in a dessertspoon of butter, and add to the Curry sauce; let it simmer gently for five minutes, then serve on hot toast. A nice dish for lunch or supper. When eating, a dash of cayenne and mushroom ketchup may be a nice taste. Try the above....
21 minute read
Read Chapter
Read Chapter
No. 50.—RICE, HOW TO BOIL FOR CURRIES.
No. 50.—RICE, HOW TO BOIL FOR CURRIES.
Take an enamelled saucepan to hold four quarts, and fill it three-quarters full of fresh water, and let it boil. During the time the water is boiling, soak two pounds of rice (white) for three minutes in cold water; then strain off the water, and put the rice in the pan that is boiling, and stir for two minutes, and cover it up. When boiling put in a spoon, and take out some rice and feel it with your finger. If it is done drain off all the water, and place the pan near a hot oven till wanted. M
1 minute read
Read Chapter
Read Chapter
No. 51.—A SALAD FOR DINNER, Etc., for Hot Weather.
No. 51.—A SALAD FOR DINNER, Etc., for Hot Weather.
Mode. —Cut the meat in thin slices, and put in a flat dish, then slice the cucumber, beet root, eggs, tomato, and onion, and dress the dish with the above, neatly arranging by putting one piece cucumber, another of beet root, another of eggs, and another of tomato, and put the sliced onions in the middle, and the water-cress round the dish as a decoration. Now prepare this Sauce. Take a small bowl and mash up the potato, yolks of eggs, mustard, sugar, salt, butter. When nice and smooth add the m
50 minute read
Read Chapter
Read Chapter
No. 52.—SUNDAL OR POOGATHU (a Native Dish).
No. 52.—SUNDAL OR POOGATHU (a Native Dish).
Finely cut one cabbage (a small one)—I mean as fine as the tobacco used for cigarettes, put a stew-pan on fire, add a small spoonful of butter, one onion (sliced). When the onions are nice and brown put in the cabbage, give it a turn, and add a teacup of good gravy, and cover it up, and set on gentle fire for few minutes; then add a spoonful of chopped ham, dash of cayenne and pepper, a pinch of saffron powder, and set over an oven till wanted. Do not let it burn; keep on turning. When nice and
38 minute read
Read Chapter
Read Chapter
No. 53.—VEGETABLES BOILED FOR TABLE.
No. 53.—VEGETABLES BOILED FOR TABLE.
French beans, broad beans, peas, Brussels sprouts, etc., will be nice when boiled in preserve jar with a lump of butter, salt, and dash of pepper (and mint to peas), but Brussels sprouts requiring lots of cooking may add some water to it. Spinach and sorrel can be cooked in a jar with a small onion (sliced), and little more salt to sorrel. Any vegetables might be done as above. I think it is an economical way of cooking vegetables; but I am afraid it wouldn't do for large establishments as hotel
35 minute read
Read Chapter
Read Chapter
No. 54.—ECONOMICAL CURRY PASTE.
No. 54.—ECONOMICAL CURRY PASTE.
N.B.—Few Bay Leaves in Ceylon and India. Using Carugapilbay or Curry Leaves , black. Mode. —Grind all the above with the vinegar using to moisten the ingredients, using a Curry stone or stone-made pounder. When all the above nice and thin as a paste, put in a jar and pour over the Lucca oil, and cover it up. Use a large spoon for Madras Curries. The above good for mushroom, snipe, partridge, and other brown Curries of superior quality....
24 minute read
Read Chapter
Read Chapter
No. 55.—CURRY POWDER (a Recipe).
No. 55.—CURRY POWDER (a Recipe).
Make all the above into powder, and calculate the weight—ought to equal. Use one and a-half tablespoonful for brown Curries only....
8 minute read
Read Chapter
Read Chapter
No. 56.—CURRY POWDER (a Recipe).
No. 56.—CURRY POWDER (a Recipe).
Pound smooth all these, and bottle it in, well corked, and use as above. The above three recipes are from Mr. Symon Nayajam, cook, of Madras and Colombo, Ceylon....
10 minute read
Read Chapter
Read Chapter
No. 57.—CURRY POWDER (a most excellent).
No. 57.—CURRY POWDER (a most excellent).
Mode. —Clean the fowls and cut them in small pieces, the giblets and all. Put into a large saucepan, and add a few quarts of water, and boil it very tender—I mean simmer gently for two days. The bones, meat, etc., should be mashed up. Now take out all the bones, and keep to a side. Take a large saucepan, put in the butter and sliced onions, and fry it to a brown colour. Now add all the Curry Powders, garlic chopped up, bay leaves, dry ginger, cloves, pepper, all in powders, and fry gently for a
7 minute read
Read Chapter
Read Chapter
No. 60.—CHUTNEY CHICKEN.
No. 60.—CHUTNEY CHICKEN.
Same as country capon, or country captian, but mix few tablespoons of mango chutney, or any other chutneys, but not hot....
8 minute read
Read Chapter
Read Chapter
No. 61.—WHEN TO USE CURRIES.
No. 61.—WHEN TO USE CURRIES.
First Course. Second Course....
5 minute read
Read Chapter
Read Chapter
TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.
TAMIL AND ENGLISH NAMES FOR CURRY STUFFS, etc., as used in Ceylon.
I only give a few of Tamil languages as generally in use, but not high words. Many parties visited our Indian continent will understand the following and names of native vegetables:— I can give several other names in Tamil and English, but my little book is too light to carry the burden. D. SANTIAGOE. PRINTED BY WILLIAM CLOWES AND SONS, LIMITED, LONDON AND BECCLES. [1] For Fish Curries, but not fresh fish—the fresh fish could be given acid taste from lemon, or tamarind, or vinegar. [2] In 1879 h
1 minute read
Read Chapter
Read Chapter