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y^ublic Library 

nls book or mark it wit' 
or so doing are impos 
e Commonwealth of M^ 

issued to the horrotuer 

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lijjttllral landk0h k Ik %lkh\x in Jndm» 










Bombay : THACKER & CO., Ld. Madras : HIGGINBOTHAM & CO, 

1880. . 

/3 i ^ 





Observations on the Kitchen and its Requirements l 

Rice or Chowl 9 

Pellow or Pooloo 12 

Curries 14 

BuRTAS OR Mashes 33 

Soups 35 

Pish 38 

Joints, Made Dishes, etc 40 

Vegetables 52 

Pastry, Puddings, Sweetmeats, etc 67 

Garnishes, Sauces, Stuffings, etc 74 

Indian Pickles, Chutnees, Sauces, etc 82 

Indian Preserves, Jams, Jellies, and Marmalades 89 

Home-made Liqueurs 97 

Medicinal and other Recipes 102 

Perfumery, Cosmetics, and Dentifrice 109 

Miscellaneous useful Recipes 113 

Things Worth Knowing 116 

Index 117 



THE kitchen should be roomy, light, and airy, with contrivances, in 
the shape of shelves and other conveniences, for laying out in 
order all utensils and other necessaries inseparable from the kitchen. 

The oven and all the fireplaces should be constructed of tire-bricks, 
and not of the ordinary clay -bricks so generally used in Indian kitchens, 
requiring constant repairs, to the great annoyance of the cook and 
hindrance to his work. 

A good supply of reservoirs or large earthen jars {jallahs) for fresh 
water is essential. Of these there should be two at least, both to 
contain equally good clean water, but yet to be applied to two widely 
different purposes, — the one for washing, and the other exclusively for 
cooking the victuals. Those who can afford the expense ought to have a 
reservoir on the terrace of the kitchen, and the water brought down by 
means of a pipe, with cock attached ; which would effectually prevent 
dirty and greasy hands being put into the reservoirs. 

The drainage should be well constructed, with a sufficient incline to 
carry away easily all washings and offal ; and the doors and windows 
provided with finely-made bamboo chicks, to keep out the flies, which at 
some seasons are more troublesome than at others. 

Great cleanliness is necessary throughout the kitchen : the flooring as 
well as the ceiling, the walls, and every nook and corner, ought to be 
kept constantly in familiar acquaintance with the whisk, and the knight 
of the broom called in occasionally to aid the cook in the work of 
a thorough turn-over. There are very many kitchens in India the 
ceilings of which are cleaned only once in three years, when the triennial 
repairs to the premises oblige it to be done. 

The very best recipes, however, for ensuring a perfectly clean kitchen, 
well-tinned utensils, and fresh water, are the frequent visits of the lord 
and lady of the mansion to the cook. On these occasions expressions 
of satisfaction should never be withheld, if deserved, at the mode of 
cooking or serving up ; where not merited, the one or more instances 
should be particularized, and such modification as may appear necessary 
be gradually suggested. Attention should next be directed to the 
order and cleanliness of the kitchen, &c. : let there be no sparing of 
praise, if well deserved,— -such treatment is encouraging; and then, if 


need be, anything disorderly or unclean can be pointed out more as a 
passing remark than as one of complaint or censure. 


The following implements are necessary in every kitchen ; and in 
describing them, care has been taken to use terms generally^ under- 
stood by the native cooks, servants, and bazaar shopkeepers, in order 
that young housekeepers may the more easily comprehend the require- 
ments of the cook, and provide them accordingly : — 

One curry-stone and muUer. 

An iron fish-kettle or ham-boiler, without 

the aid of which large joints, such as 

briskets and rounds, cannot be boiled. 
An iron enamelled digester, with patent 

top, for soups and boiling small joints. 

A set of four copper stewpans, with 

Two large iron kettles for boiling water 

in, with cocks to draw off. 
Two small ones for ditto, withojt cocks. 
A copper one for serving up hot water at 

the table. 
A set of three copper fryingpans of sizes. 
One pancake ditto. 

A good gridiron, with wells and drains. 
One cocoanut scraper, or narial-ka- 

Two iron spits, or seiks, for roasting 

meats, &c. 
An iron pestle and mortar. 
A brass ditto. 
A marble ditto. 
An iron stove, or ungattee. 
Half a dozen iron wire dish-covers. 
A good English chopper. 
A khoralee, or an axe for cutting wood. 
A butcher's knife. 
Two cook-room knives. 
Half a dozen common steel forks. 
Haifa dozen metal spoons. 
Half a dozen small plated skewers for 

A dozen wooden spoons. 

Two dal churns, or ghootnees, 

Haifa dozen palm-leaf fans. 

Two common baskets and two brooms. 

Four phooknees, or blow-pip-es, 

A couple of common reed mats. 

A fire-poker, pincers, and shovel. 

Three copper degchees, for boiling milk, 
rice, custard, &c. 

One iron preserving-pan. 

One copper ditto. 

KMlf a dozen perforated bowls or colan- 
ders of sizes. 

Half a dozen copper-plated pie and pud- 
ding dishes of sizes. 

Half a dozen jelly-moulds of sizes. 

Pepper, salt, cayenne, and flour dredging 

One dozen patty-pans. 

Larding pins of sizes. 

Nutmeg, bread, and vegetable graters, 
coffee-mill and coffee-roaster. 

Perforated ladles of sorts. 

A salting-tub, of wliich there are two 
kinds— one made of staves and iron 
hooped, and the other scooped out of 
one block of wood. 

A large square board of fine or close 
grained wood, for rolling pastry, and 
two rolling-pins. 

A kitchen table, and a couple of wooden 
stools for sitting at the table. 

A set of scales and weights. 

A meat-safe. 

An almirah, or cupboard to lock up small 

A good supply of enamelled plates, soup-plates, and bowls for kitchen purposes, as a 
preventive against the necessity of using portions of dinner, breakfast, and tea services 
of china and porcelain. Tf enamelled articles are not procurable, the commonest 
descriptions of Spode's or Queen's ware will do, as well as the most expensive wares. 

The cook should be kept well supplied vrith dusters, of the commonest 
kind, for cleaning and wiping pots and pans, and two dozens of a better, 
yet coarse description, for straining soups, gravy, &c. 

There ought always to be a supply of twine for tying up roast meats, 

A quarterly reckoning should be taken of all the kitchen property in 
charge of the cook ; this is more particularly necessary in houses 
where there are frequent changes of cooks and servants. 

Finally, one other suggestion is of no little importance, viz., cats, 
dogs, and sweepers, as a rule, have no business in the kitchen. The 




swseper, or, as he is elsewhere called, the "knight of the hroom/' 
should onlv be admitted either before the operations of the day have 
commencea, or after their final termination. Ninety -nine sweepers out 
of a hundred know that intrusions in the kitchen are against all esta- 
blished rule throughout the length and breadth of India ; and yet, if the 
master or mistress be indifferent, not only the knight, but his lady also 
will indulge their fingers in many a savoury pie. It is no uncommon 
thing to find them constantly in kitchens of houses of gentlemen ignorant 
of the rule, peeling^ potatoes, ^ shelling peas, and performing other 
offices for the cook, in expectation of some return for such assistance or 
service rendered. 

Tinning of Coppeb, Utensils.— Copper utensils are at all times 
preferable, but the greatest possible care must be observed in seeing 
that they be perfectly and thoroughly tinned every fortnight or three 
weeks, or at least once every month. 

EuEL. — Coal should be used for all purposes of cooking, excepting 
only for boiling large and heavy joints of meat, requiring many hours of a 
steady flaming fire. 

Cooks.— Never quarrel with a good cook if his only fault be that of 
eating from your kitchen ; all cooks will do so, and a good one will eat 
no more than a bad one. 


Fob, aU practical purposes of this work it is not necessary to enter into 
any lengthened tables of the Indian weights and measures in general 
daily use in sale and delivery of commodities. Nor is it necessary to do 
more than to state in a few words the different coins current in the Indian 


Although the introduction of the half-pice, a small copper coin, has 
partially superseded the use of shells called cowries, yet they are in daily 
use, for the payment of fractional parts of a pice, not only by poor 
natives, but also by servants on belialf of their masters, dwelling in 
princely mansions in the city and town of Calcutta. It is not unusual to 
see on tables groaning with viands the inost costly a few unpretending 
fresh green chilies in a small glass urn with water, particularly on break- 
fast tables, the actual cost of which never exceeded one gunda or four 

The Indian money table is computed thus : — 

4 cowries make 1 grimda. 

5 gundas make 1 pice. 
4 pice make l anna. 

2 annas are the eighth of a rupee. 

4 annas are the quarter of a rupee 
8 annas are the half of a rupee. 
16 armas make one rupee. 

The copper coins are of three degrees—the half-pice, the pice, and the 

There are four degrees of silver coin, the two-anna piece, the four-anna 
piece, the eight-anna piece, and the rupee. 

B 2 


It is not necessary to remark on the gold coin; but some valuable sn??- 
gestion3 may be offered in dealing with Governme at of India notes in the 
Calcutta bazaars. The shopkeepers and poddars, as a rule, require a 
signature endorsed on the note before accepting it in payment of an 
account, or exchanging it for silver. This should be resisted in every 
instance ; but if from any cause you are obliged to comply with the only 
condition on wliich the note will be accepted, never omit to insert, under 
the name, distinctly in ink, the date of endorsement : by the observance 
of this simple precaution, you prevent the possibility of the annoyance of 
being unnecessarily subjected to examination and inquiry in the event of 
the note being stolen subsequently to your having parted with it* 


Bazaar Weights , Dry Measure. 

S sicca weight 

16 chittacks , 

5 seers , 

40 seers or 8 pusserees. 





Bazaar Weights ^ Liquid Measure. 

b sicca weight "^ f 1 chittack. 

4 chittacks . . , I I 1 pow. 

4 pows )• make ^ l seer. 

5 seers I | 1 pusseree. 

40 seers or 8 pusserees J L l maiind. 

The following are the different weights made use of in Bengal, with 
their value in sicca weights : — 

) sicca weight "^ 


84 ,, „ 

95 „ 

72 sicca weight, 11 annas, 2 puns, 
10 gundas, cow.7d dec , 

1 Calcutta bazaar seer. 

1 Serampore seer. 
I I 1 Hooghly seer. 

I I 1 Benares seer. 

y make -^ i Lucknow seer. 

1 Mirzapore seer. 

1 Allahabad seer. 

t. 1 Calcutta factory seer. 

Grain Measure. 

5 chittacks = 1 coonkee. 

4 coonkees or 20 chittacks = 1 raik or 

ii seer. 
4 raiks cr 5 seers = i pally or pusseree. 

8 pallies = 1 maund. 
20 pallies = 1 soally or 2h maunds. 
l6 soallies = 1 khahoon or 40 maunds. 

British Indian Weights. 

EnglxSh Troy Weights. 

lb. 02. 



One maund makes 

One seer ,, 









One chittack , 

One tola „ 

One masha ,, 

One ruttee „ 


The articles of rice, sugar, ghee, curry condiments, poultry, salt, and 
other non-perishable articles are procurable all the year round, and may 
be purchased at all times of the day or night ; but it is not so with meat, 
fish, and game, or with fruit and veo^etables ; there are seasons for these, 
and when in season, if not procured betimes in the morning, the chances 
are ten to one that all the arrangements for that day's meals will be sadly 
disorganized. Another inconvenience is experienced by some families 
ordering a particular description of fish or vegetable which is really 
not in season. The order is frequently misunderstood by the servant, 
who procures an article widely different from that ordered, or he returns 
empty-handed, with the declaration of the truth, ^' Piah neigh" or 
** MillaJi neigh" which means, " Could not get," or " Could not ^ find.'* 
In order, therefore, to obviate these disappointments and inconveniences, 
it is deemed desirable to give a list of such articles of consumption as 
are procurable monthly in the Calcutta daily markets before proceeding 
further with other matters. 


The following is a list of such articles of consumption as are procurable 
monthly in the Calcutta daily bazaar :— 


Green peas, cauliflowers, cabbages, turnips, yams, potatoes, carrots, 
spinach, greens, cucumbers, radishes, cellery, lettuces, young onions, 
knol-khole, kochoo, French beans, seam, brinjals, red and white beet, &c., 
are in perfection and plentiful. 

Beef, mutton, veal, lamb, pork, kid, poultry, &c., are also plentiful and 
of the first quality. 

Game in great abundance — snipe, duck, teal, &c. 

The fish market is well found with beckty, moonjee, rowe, cutlah, 
quoye, sowle, selliah, bhola, eels, banspattah, &c. 

The fruits in season are Sylhet oranges, loquats, plantains, pine-apples, 
sugai'-canes, country almonds, limes, and tipparee. 


The fish market this month has the addition of the small hilsa. Meat 
and vegetables continue good and abundant. 

The additional vegetables are asparagus, pumpkins, and young cucum- 
bers ; and custard-apples, mulberries, bail, and small water-melons are 
added to the fruit. 


The meat market contmues good to about the end of this monlli. 

Fish in abundance, with the addition of the goonteah, a small and 
well-flavoured fish. 

Green peas and turnips disappear ; salad, cabbage, carrots, and celery 
are on the decline ; but asparagus and potatoes continue excellent ; green 
mangoes and unripe footee are to be had, also amrah, greens, water- 
cresses, and the kerrella. 


Fruit is also plentiful ; large water-melons appear during the month, 
ftud continue in perfection for two or three months. 


This is an unfavourable month for meat, which begins to be flabby and 
poor, fat, spongy, and yellow ; indeed, very little good of any description 
IS to be found in the market. 

The fish market has the addition of carp, the mhagoor, and the mangoe- 
fish, so called from its annual visit to all the Bengal rivers at this season 
to spawn. Tliis latter fish appears as soon as the mangoe is formed on 
ihe tree, and disappears at the close of the season — that is, about the 
middle of July. It has, perhaps, the iriost agreeable flavour of any in 
the known world, and is so sought after (by natives as well as Europeans) 
that, although not so large as a middle-sized whiting, it is sold at the 
beginning of the mouth at from four to eight per rupee. Before the end 
of May, as it becomes plentiful, the price is one rupee the score ; and in 
June from two to three scores are sold for one rupee. 

Potatoes, asparagus, onions, cucumbers, and a few cabbage-sprouts 
are the only vegetables procurable. 

Water-melons and musk-melons are in perfection ; green mangoes for 
pickling, and caraunda for tarts, are in great abundance. 


Grapes of the largest size, peaches, pine-apples, limes, rose-apples, 
lichees, jumrules, and wampees, together with water-melons, musk- 
melons, pomegranates, and custard-apples, come in during this month. 

The meat market is very inferior to that of last month. 

Fish continues good and abundant, the beckty excepted, which 
becomes scarce. Mangoe-fish are in great perfection this month. 

Asparagus, potatoes, and cabbage-sprouts, with indifferent turnips, 
eweet potatoes, cucumbers, and onions, are nearly all the vegetables now 
in the market ; pumpkins and other cucurbitaceous roots are, however, 


Meat, as must be expected, is very indifferent this month. 

The fish market is much the same as that of last month. 

Mangoes and mangoe-fish are in great abundance. The Maldah man* 
goes arrive in Calcutta, and are considered the best that can be procured 
in Bengal. Grapes, peaches, lichees, &c., disappear. Custard-applea, 
pine-apples, jack-fruits, and guavas are in perfection. 

Asparagus, potatoes, onions, and Indian com axe the principal 
vegetables that remain. 


Meat continues^ lean and poor. 

The fish market continues good. The moonjee, the rowe, the cutla, 
ihe quoye, the sowle, the mhagoor, the chingree, the tangra, and the 
©hunah are procurable all the year round. The hilsa or sable-fish makes 
Its appearance this month : this fish is delicious, boiled, baked, or 
■oersted, but very unwholesome. On being cured with tamarind it forms 







a good substitute for the herring : it is then known by the app|ellation oi 

the tamarind fish. ^ \ 

Mangoes and mangoe-fish disappear this month. ^ \ 

Pine-apples, custard-apples, jacks, and guavas continue in sealson. 
The veg:etable market is very indiiFerent : asparagus is in seaison, but 
potatoes become poor and watery. Young lettuces, cucamblprs, and 
sweet potatoes are now procurable ; also cumrunga and caraunda; 


The meat and fish markets look much the same as those of last month. 

Pumplenose (shaddock) appears this month ; pine-apples, cus^tard- 
apples, and guavas continue in perfection. 

The vegetables procurable are salad, asparagus, cucumbers, brii^ills, 
muckun-seam (a kind of French beans), radishes, turnips, cabb^age- 
sprouts, and some indifferent potatoes; Indian corn, cucumbers, Wd 
spinach are to be had all the year round, but are tasteless, except at t^his 
season, when they become firm, good, and palatable. 

The avigato pear is sometimes procurable at this period. 


The meat market does not improve. 

The fish market experiences but slight improvement ; for although^ 
there is abundance, yet it is not always firm and good, except the beckty, 
which becomes larger and better flavoured? The following are also in 
the market: — The bholia, dessy tangra, gonteah, bhengris, gontorah, 
kwetoonte, pyrah chanda, and the shell-fish (bagda chingree). 

Vegetables are very indifi:erent ; yams come into season about this time. 

In the fruit market small oranges make their appearance ; custard- 
apples, pine-apples, guavas, and pumplenose continue in season. 


The meat market begins to revive, and the fish market to improve ; the 
beckty becomes firm, and the others proportionably good ; snipes make 
their appearance. 

Vegetables and fruit continue much the same as last month ; but if 
the season be favourable, both experience a considerable improvement 
about the end of the month. 

Oranges become large and better flavoured, and custard-apples are in 
great perfection. 

Young potatoes sometimes make their appearance this month ; pome- 
granate^ are procurable, also kutbail. 


The meat market looks wholesome; beef, mutton, veal, pork, and 
poultry become firm and good. 

Game comes in also in considerable quantities — wild duck snipes, 
teal, &c. 

Abundance of fish is procurable, such as beckty, banspattah, gontorah, 
rnirgal, carp, and mangoe-fish without roes. 

The vegetable market begins with the introduction of green peas, new 


potatoes, lettuces, greens of various kinds, spinach, radishes, and 

In the fruit market may be had oranges, lemons, pumplenose, custard- 
apples, papias, plantains, cocoanuts, country almonds, pomegranates, 
kutbaii, &c. 


Thejhfieat and fish markets are in great perfection, both as to quantity 
and qiiality; game of all kinds in abundance. The vegetable market is 
excellent, yielding green peas, young potatoes, lettuces, young onions, 
radisljes, small salad, sweet potatoes, French beans, seams, brinjals, yams, 
carrots, turnips, greens, young cabbages, and cauliflowers. The fruit 
marldet continues much the same as last month; tipparee or Brazil 
currents make their appearance this montb, together with wood-applea 
and/other fruits. 




Rice is consumed by most European families at breakfast, tiffin, and 
dinner. It is eaten at breakfast with fried meat, fish, omelet, country 
captain, or some other curried dish, and, being invariably followed by 
toast and eggs, jams, fruit, &c., one coonkee, which contains about as 
much as an ordinary breakfast-cup, or say half a pound, will always be 
ample for four tolerably hearty consumers. There are two sizes of 
coo?ikees, large and small : reference is here made to the small coonkee^ 
well filled. The quantity, however, of raw rice for a party of four 
3hould not exceed half a pound. 

The rice at dinner is usually preceded by soup, fish, roast, and made 

The best or generally approved qualities of rice for table use are 
known as the bhaktoolsee, the banafool, the bassmuttee, and cheenee- 
suckur. In purchasing these, or indeed any other approved quality, 
care must be taken to avoid new rice and what is called urruah^ which 
latter has been put through some process of boiling, or damped, and then 
dried. Both are considered unwholesome for general daily consumption, 
and few Indians will use them. 

Good rice when rubbed in the palm of the hand, and cleared of dust, 
will appear of a bright and nearly transparent yellowish colour ; whereas 
the urpmh will be found of a dull whitish hue, and the grain streaked 
and speckled with white powder, which crumbles on the application of a 
needle's point. 

The price of rice, like other commodities, varies according to its plenty 
or scarcity in the market. After the cyclone of October, 1864, and again 
of November, 1867, the price of the bhaktoolsee and the banafool, which 
are fine, large, stout-grain rice, without being coarse, ruled at from eight 
to nine seers per rupee, and the bassmuttee and the cheeneesuckur at 
from seven to eight seers per rupee. The rice used by the poorer classes 
of the native population is of a very coarse description and incredibly 
cheap : within six weeks after the cyclone of November, 1867, it was 
readily procurable at twenty-five to thirty seers per rupee. 

Rice is used in a variety of forms : it is boiled, made into kitcheeree, 
pellow, puddings, blanc mange, cakes, bread, &c. 

The bhaktoolsee, the banafool, and other stout-grain rice are the best 
adapted for boiling. Boiled rice is called hhalh. 


The bassrauttee, cheeneesuckur, and all small and fine-grain rice are 
selected for kitcheeree, pellow, and puddings for children's food, and for 

The urruah is used in some houses in ignorance, but for the most part 
it is made into flour, and used for blanc mange, cakes, &c. The flour is 
abundantly procurable in the Calcutta markets, and is largely used by 
all native bakers in the making of bread. 

^ Twenty-two to twenty-five seers of rice monthly, consuming it three 
times a day, entertainments included, will be ample for a party of four, 
allowing occasionally for a rice pudding. 

It is necessary to wash rice thoroughly in several waters befoi e using 
it, and a colander is very useful for draining away the water after 
washing the rice. 

I.— Boiled Rice. 

Wash half a pound or a coonkeeful of rice, and put it to boil in a 
large quantity of water, over a brisk flre. Immediately the rice begins 
to boil, the water will bubble up to the surface of the pot and overflow, 
carrying away quantities of scum and impurities. The cover of the pot 
should now be kept partially open, and the rice stirred to prevent an en- 
tire overflow of the water. On the subsiding of the water or the 
bubbling, the fire should be reduced, until it is satisfactorily ascertained 
that the grains of rice, without being pappy, are quite soft, when the pot 
should be removed from the fire and a quart of cold water be added. 
All the liquid, which is "conjee," should then be drained, and the pot re- 
placed over a gentle charcoal heat, to allow all moisture to evaporate, 
assisting the process by occasionally shaking the pot, or stirring 
its contents gently with a wooden spoon. Time to boil: half an 

The coonkee of rice when properly boiled will fill a good-sized curry or 
vegetable dish. The rice will be found quite soft, and yet every grain 
perfectly separate. Rice should never be cooked into a pap, excepting 
it is required for very young children ; and leaving the grains hard or 
uncooked should be equally avoided. 

A small pinch of pounded alum or fitkerree is used by some cooks with 
advantage to improve the whiteness of boiled rice, 

2.— Rice Conjee. 

The water in which rice is boiled should never be thrown away : it is 
nutritious and fattening for all cattle, horses included, and may be given 
daily to milch cows and goats with great advantage. 

3. —Rice Kheer. 

This is occasionally served upon the breakfast-table as a treat, but 
few Europeans care for it. It is made as follows : — Thoroughly boil one 
coonkee or half a pound of the bassmuttee or the cheeneesuckur rice, 
then drain the water away, add two cups of pure cow's milk, and put over 
a slow fire. As the rice begins to absorb the milk, two or three small 
sticks of cinnamon are put in, with one tablespoonful and a half to two 
tablespoonfuls of fine-quality white sugar. On the milk being entirely 


absorbed, the klieer is either turned out upon a dish and eaten hot, or 
put into a buttered mould, served up in shape, and eaten cold. 

Kheer is sometimes cooked or boiled in milk only, but the foregoing 
recipe is supposed to be that more generally approved. 

4— Pish-Pash. 

Pick and wash in several waters a coonkee or half a pound of the bass- 
muttee or other iSne-graiu rice ; add to it, cleaned and cut up, a chicken, 
some sliced ginp^er, sliced onions, a few bay-leaves, some peppercorns, a 
few hotspice, a dessertspoonful of salt, one chittack or two ounces of 
butter, and water sufficient to cover the whole. Simmer over a slow fire 
until the chicken becomes perfectly tender and the rice quite pappy. 
Serve up hot. This is considered a most excellent and nutritious meal 
for invalids. 


These are occasionally substituted for boiled rice at breakfast, and 
are eaten with fried fish, omelets, croquets, jhal freezee, &c. They are 
prepared as follows : — 

5.— Bhoonee Kitcheeree. 

Take rather more than three-quarters of a coonkee of bassmuttee or 
cheeneesuckur and half a coonkee of dal ; or, if preferred, take the rice 
and dal in equal parts. 

Take twelve large curry onions and cut them up lengthways into fine 
slices. Warm up two chittacks or four ounces of ghee (but before doing 
so be careful to warm the pot), and, while bubbling, throw in the sliced 
onions, removing them immediately they become of a brio:ht brown 
colour. Set the fried onions aside, and throw in the dal and rice (having 
previously allowed all the water in which they were washed to drain 
through a colander). Pry until the dal and rice have absorbed all the 
ghee ; then add a few slices of green ginger, some peppercorns, salt to 
taste (say one dessertspoonful), a few cloves, three or four cardamoms, 
half a dozen bay-leaves, and as many small sticks of, cinnamon. Mix 
well together ; add as much water only as will entirely cover over the 
whole of the rice and dal, put a good-fitting cover on, and set over a 
slow fire, reducing the same from time to time as the water is being 
absorbed. Care must be taken not to allow the kitcheeree to burn, 
which may be prevented by occasionally shaking the pot, or stirring 
its contents with a wooden spoon. 

Serve up quite hot, strewing over it the fried onions, which serve both 
as a relish and garnish of the dish. 

6.— Bhoonee Kitclieeree of the Mussoor or Bed Dal 

Is made according to recipe No. 5. 

7.— Bhoonee Kitcheeree of the Moong or Small-grain 

Yellow Dal 

Is made according to recipe No. 5. 


8.— Bhoonee Kitcheeree of the Gram or Chunna Dal. 

The clmmia or gram dal makes a very nice kitcheeree; but, as it is 
rather hard, it should be boiled or soaked in cold water for an hour or so 
before frying it with the raw rice. 

9— Bhoonee Kitcheeree of Green Peas. 

Kitcheeree made of green peas grown of English seeds is a rarity. 
Large peas should be picked out and shelled ; they should not be fried 
with the rice, but added to it when nearly cooked. The instructions 
given in recipe No. 5 are to be observed in all other respects. 

10.— Jurrud or Yellow-tinted Kitcheeree. 

Jurrud or yellow-tinted kitcheeree is nothing more than one of the 
above kitcheerees, to which is added, at the time of frying the rice and 
dal, either a small quantity of saffron or turmeric, according to the colour 
desired to be imparted. Such introduction in no way alfects the flavour, 
nor does it render the appearance of the dish more attractive, but serves 
admirably as a variety for a large breakfast-table. 

II.— Geela Kitcheeree. 

This is usually made of moong dal with less than one-fourth the 
quantity of ghee allowed for the bhoonee, or with no ghee at all, and 
little or no condiments are used, excepting a small quantity of finely- 
sKced green ginger, a few peppercorns, one or two bay-leaves, and salt 
to taste. It is supposed to be better adapted than bhoonee kitcheeree 
for children and invalids. 

By bhoonee is meant crisp, and geela signifies soft. 


Pellows are purely Hindoostanee dishes. There are several kinds of 
pellow, but some of them are so entirely of an Asiatic character and 
taste that no European will ever be persuaded to partake of them. It 
is therefore considered useless to offer instructions how to prepare 
such as the ukhnee -pellow, in which are introduced cream, milk, butter- 
milk, garlic, and lime-juice ; or the sweet pellow, in which almonds and 
raisins are introduced, in addition to sugar, &c. 
The following are the pellows in general use : — 

12.— Chicken Pellow. 

Take a good-sized chicken ; clean, truss, and boil it with one pound of 
beef in two cupfuls of clean water, seasoning it with onions, ginger, and 
salt. When sufficiently cooked, but yet quite firm, remove the chicken, 
and set it and the gravy aside. Cut up twelve onions lengthways into 



fine slices. Warm your pot ; then melt in it two chittacks or four ounces 
of ghee, and, as it bubbles, tlirow in the sliced onions and fry to a light 
brown ; remove and set aside. Then put in half a pound, or a coonkee, 
of the best bassrauttee or cheeneesuckur, having drained away all the 
water in which it was washed, and fry. On the rice absorbing the ghee, 
throw in a few cloves, four or hve cardamoms, half a dozen srnall sticks 
of cinnamon, some peppercorns, a blade or two of mace, and one dessert- 
spoonful of salt. Mix up the whole, and pour over it the gravy in which 
the chicken and beef were boiled, or as much of it only as will entirely cover 
the rice ; close the pot immediately with a close-fitting cover, and set on 
a slow fire. As the gravy continues to decrease or to be absorbed, so 
keep reducing the fire, shaking up the pot occasionally, or stirring its 
contents, to prevent the pellow from burning. Brown the boiled cliicken 
in a pan with ghee or butter, and serve up as follows : — 

Place the chicken, either whole or cut up, on the centre of a dish, 
covering it with the pellow ; strew over it the fried onions, garnishing it 
besides with two hard-boiled eggs, cut into halves, or in some device, 
and with half a dozen bits of finely-sliced and fried bacon, to suit the 
taste of those who like the latter. 

13.— Beef, Mutton, or Kid Pellow. n^ 

Take two pounds of beef, and cut up as for a curry, or take a small 
but good leg of mutton, or two legs of a kid, rejecting the loin. 

Make a good, strong gravy with seasoning of shced onions, ginger, 
and salt, with water, which when cooked down will be reduced to about 
sufficient only to cover the rice. Then proceed to make the pellow in all 
respects as directed in the foregoing recipe. The beef is not further 
used for the table, but treat the legs of the kid, or the mutton, the 
same as the chicken, and serve up with fried onions, hard-boiled eggs, 
and fried bacon, like the chicken pellow. 

14.— Prawn Pellow. V 

Instead of a chicken, provide yourself with eight or ten good-sized 
'*bagda prawns," and a good hard cocoanut. After frying and setting 
aside the shced onions, as directed above, the rice is to be fried, but, 
instead of using chicken or any other meat broth, cook it in the 
milk of the cocoanut {vide recipe No. 54), observing in all particulars 
the instructions given for the chicken pellow, recipe No. 12, and serve 
up as follows : — Dish up the pellow, strew over it the fried onions, and 
garnish with the prawns finely boiled, and two hard-boiled eggs cut in 
halves or in some device. 

The cocoanut milk will impart a sweetish flavour to the pellow, but it 
is not disagreeable; and its sweetness may be subdued, if required, by 
reducing the strength of the cocoanut milk. 

15.— Lobster or Pish Pellow. 

Take out the centre bones of one or two hilsa or beckty fishes, which 
are procurable fresh and good in the market, and eight or ten large long- 
legged lobsters with the roe or coral; thoroughly wash in several waters 



with salt, and boil with plenty of seasoning of onions, sliced ginger, 
peppercorns, a dozen bay-leaves, a tablespoonful of nnroasted dhuniah 
or coriander seed, and salt, with water sufficient to give the required 
quantity of gravy. When ready, remove and shell the lobsters, reserving 
the roe or red coral in the heads, which bruise down with a little 
nnroasted coriander seed, and mix with the fish gravy. Make the pellow 
in all other respects the same as prawn pellow, usmg the gravy of the 
fish instead of cocoanut or other gravy, and garnish with the lobsters, &c. 


A CUREY-STONE and muller, or what the natives call seal our lurriah, are 
necessary for the preparation of condiments for daily use. The con- 
diments should be carefully, and each kind separately, ground dovm to a 
nice paste with a little water. 

Condiments prepared with water will not keep good any number 
of days ; if required for a journey, therefore, or as presents for friends at 
home, good sweet oil and the best English vinegar should be substituted 
for the water. For the preparation of condiments for this purpose see 
recipe No. 65. 

The first cost of a curry-stone and muller of large size will not exceed 
one rupee, but they will require re-cutting every three or four months, at 
a cost not exceeding one anna each re-setting. 

The following is a list of curry condiments and hotspice in almost 
daily use :— 

Curry onions, or carree ha piaj\ 
Turmeric, or huldee 
Garlic, or lussoon 
Green ginger, or uddruck 
Dry chilies, or sooka mirritch 
Coriander-seed, or dhunnia 
Cumin-seed, ox jeerah 
Peppercorns, or gool mirritch 
Bay-leaves, or tage paththa 
Lemon-grass, or uggheaghass 

Poppy-seed, or post ka danna 
Onion-seed, or cullinga 
Stick cinnamon, or dalcheenee 
Cardamoms, or elachee 
Cloves, or loung 
Nutmeg, 01 jyephall 
Mace, or jowttree 

price from 3 to 8 pice per seer. 

,, 3 to 5 annas 

„ 2 to 3 annas 

,, 2 to 4 annas 

„ 3 to 5 annas 

,, 3 to 4 armas 

„ 5 to 6 annas 

„ 5 to 6 annas 

,, 2 to 3 annas 

„ 3 to 6 pice for a bundle of 
1 6 to 20 blades of grass. 

„ 3 to 4 annas per seer. 

„ 6 to 8 annas „ 

I Mixed i prices range from Rs. 3-M 
r to 4 per seer. 

However high prices may range, one rupee-worth of mixed condiments, 
including hotspice, will suffice for a month's consumption for a party of 
from four to six adults, allowing for three curries per day, cutlets and 
made dishes included. 



The following directions for an every-day ^ravy chicken curry will apply 
equally to all ordinary meat gravy curries :— 

1 6. —Chicken Curry, 

Take one chittack or two ounces of ghee, two breakfast-cupfuls of 
water, one teaspoonful and a half of salt, four teaspoonfuls of ground 
onions, one teaspoonful each of ground turmeric and chilies, half a tea- 
spoonful of ground ginger, and a quarter of a teaspoonful of ground garlic. 

To suit the taste of those who like it, half a teaspoonful of ground 
coriander-seed may be added, which should be roasted before being 
ground. Observe the following directions for cooking : — 

Take the usual full-sized curry chicken, the price of which has latterly 
ranged from three to four annas, and divide it into sixteen or eighteen 
pieces. Warm the pot, melt in it the ghee, and immediately it begins 
to bubble throw in all the ground condiments, stirring until quite 
brown ; then put in the cut-up chicken and the salt, and stir up to 
a good light-brown colour ; thea add the water, and allow the whole to 
simmer over a slow firjB until the chicken is quite tender, and the liquid 
reduced to about half its original quantity. The operation of cooking or 
simmering will take from a Half to three-quarters of an hour. 

17.— Kid Curry. 

Take a hind-quarter or a fore-quarter of kid, which may be obtained at 
from three to four annas the quarter ; cut it up into sixteen or eighteen 
pieces; take condiments in the proportion given in recipe No. 16, 
and cook it in every particular the same as the chicken curry, allowing it 
to simmer three-quarters of an hour. 

18.— Veal Curry. 

A small shoulder of veal, the price of which ranges from three to four 
annas, may be selected ; cut off from it sixteen or eighteen one-inch 
square pieces of the best part of the meat, and curry it in every parti- 
cular the same as a chicken, only allowing it to simmer half to three- 
quarters of an hour. 

19.— Mutton Curry, 

Obtain a small shoulder at from five to six annas ; cut it up into sixteen 
or eighteen one-inch square pieces, rejecting all the bones ; curry it the 
same as a chicken, allowing it to simmer for half an hour longer, or until 
ine meat is tender. 

N.B.— The bones of the veal and mutton, referred to in this and the 
foregoing recipe, may be turned to account for stock or gravy for some 
made dish. 

20.— Beef Curry. 
Two pounds of well-selected meat will cost from three to four annas 
cut it up into one-inch square pieces, rejecting all the scraggy part? 


cook it in every respect according to the instructions given in recipe 
No. 16 for cooking a gravy chicken curry, only allowing it to simmer for 
a much longer time than any other curry, or until the beef becomes 

21. —Green Duck Curry. 

The price of a young tender duiiik tarj be quoted at from four to fivsl 
annas. Cut it up exactly as you would a chicken, and curry it in th2 
same manner, allowing it to simmer for an hour and a half. It is desii- 
able to introduce half a teaspoonful each of coriander and cumin seeds m \ 
this curry. 

22.— Young Pigeon Curry. 

^ Take four young pigeons ; cut each into four pieces, making in all 
sixteen pieces. The price of young pigeons ranges from five to six annas 
the pair. The instructions given for the cooking of a gravy chicken 
curry apply equally to a pigeon curry. 


The literal translation of doopiaja is "two onions," and the term 
probably is correctly applicable, as it will be noticed, in the recipes \ 
tor preparing the doopiaja curries, that besides the full quantity of ground 
onions, it is necessary to put in about an equal quantity of fried onions, 
thereby doubling the quantity of onions. 

Doopiajas are more piquant curries ; they are cooked with more ghee 
and less water. The following condiments, &c., are considered ample for 
a really good doopiaja of chicken or of any meat : — 

One chittack and a half or three ounces of ghee, one breakfast-cupful 
of water, one teaspoonful and a half of salt, four teaspoonfuls of ground 
onions, one teaspoonful each of ground turmeric and chilies, half a 
teaspoonful of ground ginger, a quarter of a teaspoonful of ground 

farlic, twelve onions cut lengthways, eacli into six or eight slices, and 
alf a teaspoonful of ground coriander-seed if it be liked. 

23.— Chicken Doopiaja. 

Take a full-sized curry chicken and divide it into sixteen or eighteen 
pieces. Melt the ghee in a warm or heated pot, fry brown the sliced 
onions and set aside ; then fry the ground condiments, stirring the whole; 
when brown, add the cut-up chicken with the salt, and fry to a rich 
brown. Chop the fried onions and put into the pot with one cup of 
water, and allow to simmer over a slow fire for about one hour, when the 
chicken will be perfectly tender, and the liquid reduced to a thick con- 
sistency, and to half its original quantity. 

24.— Kid Doopiaja 

Is made in all respects as a chicken doopiaja, the kid to be cut up 
*n the usual manner. The hmd quarter is preferable l^.o the fore 


25.— Veal Doopiaja. 

Take only the meat fr^m a shoulder, cut it up into squares, and allow 
it to simmer for half an hour longer than the chicken doopiaja. 

26.— Mutton Doopiaja. 

The flesh part of a shoulder is cut up in squares and doopiajed 
exactly as a chicken, allowing it to simmer over a slow fire for half an 
hour longer. 

27.— Beef Doopiaja. 

Cut two pounds of bee'^ into one-inch square pieces, and follow all the 
instructions given in recipe No. 23, only allowing it to simmer for 
a much longer time over a slow fire, until the beef is perfectly tender. 

28.— Duck Doopiaja. 

Divide as you would a chicken, and cook the duck in the same manner, 
allowing it to simmer a little longer than the chicken doopiaja. Half a 
teaspoonful each of ground coriander and cumin seed should be mixed 
with the condiments. 

29.— Doopiaja of Pigeons. 

Take four pigeons, cut each into four joieces, and proceed in every 
particular the same as for a chicken doopiaja. 

30.— Cold Boiled Pork Doopiaja. 

Cut from the remains of cold boiled pork sixteen one-inch square 
pieces, and doopiaje it in the way directed for a chicken. The thne 
required to simmer will not exceed that allowed for the chicken 

31.— Udder Doopiaja. 

Take two pounds of udder ; before cutting it into squares, it should be 
parboiled, and then made into doopiaja, allowing it to simmer over 
a slow fire for about two liouirs. 

32.--TJdder and Beef Doopiaja. 

Take one pound each of udder and beef ; parboil the udder, and then 
cut it uj) with the beef into one-inch square pieces, and doopiaje it, 
allowing it to simmer for about two hours. 

It is necessary to impress on the amateur artist the importance of 
paying particular attention to the firing : a brisk fire will dry up the ghee 
and the water- before the curry is half cooked, and necessitate 1 he 
addition of more water, which will in every instance spoil the doopiaja, 
although the addition of a little w^ater, if such be necessary when the 
curry is nearly cooked, will do it no harm. In every instance where ghcs 
butter, &c., is to b-: melted, it is desirable first to warm the pot, 





Beef, mutton, cnicken, fish, crabs, and prawns are usually taken for 
making these curries. The ingredients for two pounds of meat or fish 
are as follow : — Lari, ghee, or mustard oil, three to four ounces ; water 
or stock, ^ve to six ounces; ground onions, one tablespoonful or one 
ounce ; ground chiiies, a quarter of a tablespoonful ; ground turmeric, 
a quarter of a tablespoonful ; ground green ginger, half a teaspoonful i 
ground peppercorns, half a teaspoonful ; ground garlic, a quarter of a tea- 
spoonful ; garden herbs, finely chopped, one dessertspoonful ; salt, one 
dessertspoonful ; finely -grated bread-crumbs, three tablespoonfuls ; one 
N.B.-— In the fish, crab, and prawn coftas the ginger must be omitted. 

33.— Beef Forcemeat Ball Curry. 

Get rather more than two pounds of good fat beef; wash it thoroughly, 
and cut it into pieces, rejecting all.veins and scraggy portions ; put about 
two pounds of it into a mortar and pound it fine, removing all fibres, veins, 
&c., and if it be^desired put up a broth of all the rejections. Mix with 
the pounded beef a teaspoonful of salt, pepper, and garden herbs, and two 
tablespoonfuls of bread-crumbs ; add a little of the broth, or in its 
absence some milk ; mix the whole well together ; beat up the yolk and 
white of the egg, add it to the mixture, and make into balls about the 
size of large walnuts; roll them in bread-crumbs. After heating the pot, 
melt the lard or ghee, and fry brown the ground ingredients, sprinkling a 
i;ablespoonful of cold water over them ; then add the coftas or balls with salt 
to taste, and fry or brown them ; after which pour into the pot either a 
cup of broth or of water, and allow to simmer for about two hours. 

N.B. — Some cooks add to the beef cofta curries ground hot spices, 
which are fried with the curry condiments, and are suited to most tastes. 

34.— Chicken Forcemeat Ball Curry. 

Procure a good fat chicken and a quarter of a pound of beef suet ; put 
the suet into a mortar with all the fleshy parts of the chicken, and pound 
to a pulp ; make a stock of gravy of the bones ; mix with the pounded 
meat all the several ingredients named in the foregoing recipe, with the 
addition of an egg well beaten up; make into balls, roll in bread-crumbs, 
and curry as directed above. 

' N.B. — The chicken cofta curry may also be made without any suet ; 
the general practice is to get chickens rather larger than those usually 
selected for ordinary curries. 

35.— Mutton Forcemeat Ball Curry. 

Take the best parts of a leg or shoulder of mutton ; cut them up, wash, 
and pound well down ; make a gravy of the bones and rejections ; mix 
"with the pounded mutton all the ingredients mentioned in the recipe for 
making beef balls, and cook exactly as the beef cofta curry. 


36.— Ball Curry of Liver and Udder. 

Get one pound each of liver and udder ; thorougWy wash and parboil 
them, then cut them into pieces, put into a mortar, and pound them to a 
pulp; mix with pepper, salt, herbs, bread-crumbs, and an eg^; make into 
balls, and curry them in the same manner as any of the foregoing force- 
meat ball curries. 

37.— Prawn Cofta Curry. 

Get thirty to forty of the best prawns, and remove the heads and shells; 
wash the prawns well with salt and water, then pound them to a pulp; 
mix with it all the ingredients as directed for the beef cofta ; make into 
balls, roll them in bread-crumbs, and set aside. After washing the heads, 
remove the shells, and bruise the contents with a dessertspoonful of 
unroasted coriander-seed ; take all the juice, and fry it with the ground 
condiments ; then put in the balls, brown them, add salt to taste, a cup 
of water, and simmer until they are cooked. 

N.B. — Good mustard oil is preferable to using lard or ghee, and the 
ginger must be omitted; but the addition of a few bay-leaves and blades 
of lemon-grass would be an improvement. It is not usual to dish up the 

38.— Lobster Cofta Curry. 

According to their size, take eight or ten lobsters ; clean them 
thoroughly ; remove the heads and shells ; pull the flesh to pieces and 
pound to a pulp ; add to it some of the red coral from the head, then 
mix into it the bread-crumbs, salt, pepper, herbs, and an egg well 
beaten up, and make into balls. The remains of the heads and the 
contents of the long legs bruise down with unroasted coriander-seed ; 
take all the juice and fry it in mustard oil with the ground condiments 
omitting the ginger, and cook the balls in the same way as the prawn 
balls, with the addition of bay-leaves and a few blades of lemon-grass. 
Lemon-grass is not served up. 

39.— Crab Cofta Curry. 

Select ten or twelve glieewalla JcakaraJis, or crabs full of the red coral : 
wash them thoroughly, then boil them ; remove all the meat and coral 
out of the shells, pound to a pulp, and, after mixing all the ingredients 
and fixing them with an egg well beaten up, make into balls, and cook 
them in all respects according to the directions for lobster cofta curry. 
Time to simmer : say half an hour. 

40.— Fish Cofta Curry. 

Cold boiled or fried fish is the best adapted for making coftas ; it 
not necessary to give other instructions than those already given at 
length in the foregoing recipes, excepting that mustard oil is the best 
adapted for fresh-fish curries. 

N.B.— The remains of hermetically-sealed fish, such as salmon and 
mackerel, removed from dinner, are well adapted for making cofta 

Under-done roast meats, such as beef, mutton, veal, and fowl, will 
make excellent cofta curries. 




The conntry captain is usually made of chicken, and occasionally of kid 
and veal. Cold meats and curries are also sometimes converted into this 
dish, the condiments for which are as follow :— Two chittacks or four 
ounces of ghee, half a teaspoonful of ground chilies, one teaspoonful oi 
salt, a quarter of a teaspoonful of ground turmeric, and twenty onions, 
cut up lengthways into fine slices. 

41.— Chicken Country Captain. 

Cut up in the usual way an ordinary curry chicken. Warm the ghee 
and fry the sliced onions, which when brown set aside ; fry the ground 
turmeric and chilies, then throw in the chicken and salt, and continue 
to fry, stirring the whole, until the chicken is tender. Serve it up, 
strewing over it the fried onions. 

42.— Kid Country Captain. 

Before cutting up the kid, a four-quarter, let it be partially broiled or 
roasted, and then make it into country captain in accordance with the 
above directions ; or, instead of partially roasting the kid, add half a cup 
of water to assist the meat to dissolve. 

43.— Veal Country Captain. 

Partially broil or roast a shoulder of veal before cutting it up; or make 
the country captain as directed in recipe No. 42, by adding half a cup 
of water instead of partially broiling the meat. 

44— Jhal Frezee. 

Cut up into small squares, of less than an inch, either cold mutton, 
beef, or veal, rejecting the bones ; add a large quantity of sHced onions 
some chilies cut up, and a teaspoonful of salt. Warm a chittack, 
or two ounces of ghee, and throw into it the meat, onions, chilies, and 
salt, and allow to simmer, or fry, stiiTing the whole while, until the 
onions axe quite tender. 

45 — Seik Kawab 

Is usually eaten with chappatee or hand-bread, and only occasionally with 
rice, and contains the following condiments: — Two tablespoonfuls of 
mustard oil, four teaspoonfuls of ground onions, one teaspoonful of 
ground chilies, half a teaspoonful of ground ginger, a quarter of a tea- 
spoonful of ground garlic, one teaspoonful of ground turmeric, one 
teaspoonful and a half of salt, a cup of thick tyre or dhye, half a tea- 
spoonful of ground coriander- seed, the juice of one large lemon, and a 
little ghee. 


Take two pounds of beef, mutton, or veal ; remove the bone^ and chop 
the meat slightly, without mincing or cutting through it; mix wefi 
together all the ground condiments, including the oil, tyre, and lemon- 
juice, in which steep the chopped meat, turning it over occasionally to 
absorb the mixture. After a while cut up the meat into squares of equal 
size, say two inches, and continue to keep them in the mixture for fully 
one hour ; then pass the squares of meat either on a silver, plated, or 
other metal skewer, and roast or broil over a slow charcoal fire, basting 
tlie whole time with ghee, to allow the kawab to become of a rich brown 
colour, without burning or being singed in the basting. liemove from 
the skewer, and serve hot. 

46.— Tick-keeali Kawab. 

Take two pouii^^s of fat beef, wash it, cut it into small pieces, and 
pound it to a pulp, remove all fibres, &c., and then add to it one 
teaspoonf ul of ground onion, a quarter of a teaspoonf ul of ground 
turmeric, one-eighth of a teaspoonful of ground garlic, a quarter of a 
teaspoonful of ground chilies, half a teaspoonful of ground peppercorns, 
a quarter of a teaspoonful of ground ginger, half a teaspoonful of ground 
hot spices, and one tablespoonful of tyre or dhye. 

Mix the whole well together, add salt to your taste, and the yolk and 
white of an egg well beaten up ; form into balls of equal sizes ; flatten 
them, pass them on iron or plated skewers about eighteen inches long, 
rub them well over with ghee, wrap them in plantain-leaf, and roast or 
broil them over a charcoal fire. Serve them up hot, removed from the 
skewers. These are usually eaten with chappatee. 


The ingredients and condiments necessary for the curries on stick are 
as follow : — One chittack and a half of ghee, one teaspoonful and a half 
of salt, four teaspoonf uls of ground onions, one teaspoonful of turmeric, 
half a teaspoonful of ginger, half a cupful of water, a quarter of a teaspoon- 
ful of ground garlic, one teaspoonful of chilies, half a cupful of tyre ol 
dhye, some finely-sliced ginger, and as many small curry Onions cut into 
half as may be required. Six silver pins five inches long or, in the absence 
of these, six bamboo pins, are required. 

47.— Hussanee Beef Curry. ^ 

Cut up two pounds of beef into small squares not exceeding one inch, 
and pass them on the silver or bamboo pins alternately with half an 
onion and a slice of ginger. Half a dozen sticks will be ample for four 
hearty consumers. 

Warm the ghee and brown the ground condiments ; then put in the 
sticks of meat, and brown, stirring the whole ; after this add the tyre 
and a little water, and allow to simmer over a slow fire for nearly two 
hours, when the curry Will be ready. Serve up ou a curry-dish without 
removing the sticks. 


48.— Hussanee Mutton Curry. 

Remove the meat from a shoulder of mutton, and cut it int-o small 

squares ; the same instructions will apply to the preparation of mutton 
curry on stick as those given for beef curry on stick. Time to simmer : 
half an hour. 

49— Hussanee Veal Curry. 

^ Cut squares enough from a shoulder of veal, and observe the instruc- 
tions given in the foregoing re<?ipe. Time to simmer : one hour. 

50.— Hussanee Curry of Udder and Liver. 

The udder and liver should be parboiled before being cut up for pass- 
ing on the sticks ; but in all other respects the instructions given for the 
beef and mutton curries on stick will apply to the udder and liver 
curry on stick. Time to simmer : fully one hour and a half. 


This, without exception, is one of the richest of Hindoostanee curries, 
but it is quite unsuited to European taste, if made according to the 
original recipe, of which the following is a copy : — 

51.— Quorema Curry, Plain. 

Take two pounds of mutton, one pound of tyre or dhye, two chittacks 
of garlic, one dam of cardamoms, four chittacks of bruised almonds, four 
mashas of saffron, the juice of five lemons, one pound of ghee, four 
chittacks of sliced onions, one dam of cloves, one chittack of pepper, four 
chittacks of cream, and a quarter of a teaspoonful of ground garlic. 

The following is the recipe of the qiiorema curry usually put on a 
gentleman's table : — Two chittacks and a half or five ounces of ghee, one 
cup or eight ounces of good thick tyre, one teaspoonful of ground chilies, 
four teaspoonfuls of ground onions, one teaspoonful of coriander-seed, six 
small sticks of ground cinnamon, two or three blades of lemon-grass, one 
teaspoonful and a half of salt, a half teaspoonful of ground ginger, a 
quarter of a teaspoonful of ground garlic, eight or ten peppercorns, 
four or five ground cloves, five or six ground cardamoms, two or three 
bay-leaves, a quarter of a cup of water, the juice of one lemon, and 
twelve large onions cut lengthways into fine slices. 

Take two pounds of good fat mutton, and cut it up into pieces nearly 
one inch and a half square. Warm the ghee, fry in it the sliced onions, 
and set aside ; then fry all the ground condiments, including the ground 
hot spices. When quite brown, throw in the mutton and salt, and allow 
the whole to brown, after which add the tyre, the hot spices with 
peppercorns and bay-leaves, the lemon-grass, the water, and the fried 
onions finely chopped ; close the pot, a-nd allow it to sim.mer^ over a 
gentle coal fire for about an hour and a halt or two hours, by which time 
the kurma will, be quite ready. The blades of lemon-grass are never 
dished up. 


52,— Kid Quoroma. 

Cut up a fore-quarter or a hind-(i uarter of a kid into eight or ten pieces, ^ 
and cook it exactly as directed in tlie foregoing recipe. Tliis is rather 
preferred to mutton quorema. 

53.— Fowl Quorema. 

Take a young full-grown tender fowl ; cut it up as for an ordinary \. 
curry, cook it with all the condiments in the proportions given, and 
observe all the directions laid down in recipe No. 51. 

N,B. — Most Europeans give the preference to the fowl quorema. 


The condiments and other ingredients necessary are as follow : — One 
chittack or two ounces of ghee, one teaspoonful and a half of salt, 
four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, 
one teaspoonful of ground chilies, half a teaspoonful of ground ginger, 
a quarter of a teaspoonful of ground garlic, the milk of a large cocoanut, 
say two cups, two blades of lemon-grass, three or four cloves, ground, 
three or four cardamoms, and as many small sticks of cinnamon, ground. 

The coriander and cumin seeds must on no account be put into malay 
curries, or the delicate flavour of the cocoanut will be destroyed. 

It will be necessary to provide what the natives call a nariaUca- 
khoornee, which, interpreted, means " cocoanut scraper." It is a small 
circular flat piece of iron, about the size and thickness of a Spanish dollar, 
the edges being notched. It is of rude construction, and fixed on a con- 
veniently-shaped wooden frame, also of rude construction. The best of 
the kind may be procured for two annas. 

54.— Cocoanut Milk. 

The nut is scraped or rasped with the aid of the "khoornee " into very 
fine particles ; it is then put into a deep vessel, and boiling water poured 
over it until the whole of the scraped cocoanut is covered. After allowing 
it to steep for ten or fifteen minutes, it is carefully strained through a 
clean napkin into another vessel or cup, the pulp is returned into the 
original vessel, and more boiling water is poured over it. This operation 
of steeping in boiling water and straining is continued until you have 
obtained the required quantity of the extracted milk of the^ cocoanut. 
I! The pulp is thrown away. If the cocoanut be a small one, or its nut not 
hard and deep, it will be necessary to provide a second cocoanut. Good 
cocoanuts are sold at an anna to an anna and a iialf a piece. 

55.~-Chicken Malay Gravy Curry with White 
Pumpkin or Cucumber. 

Take the usual full-sized curry chicken, and divide it as before directed; 
get either six cucumbers or a quarter of a white pumpkin; remove th« 


green skin and the part containing the seeds, then cut it up into sixteen 
pieces of about two inches square, and steep in water. 

Fry in the ghee all the ground condiments, including the ground hot 
spices; when brown, add the cut-up chicken and salt; fry to a fine 
bright light brown ; then put in the pumpkin, having previously allowed 
all the water to drain away through a colander; pour in the two cups of 
cocoanut milk, the lemon-grass, and hot spices, and allow the whole to 
simmer over a slow fire for about half an hour, when the curry will be ready : 
the blade of lemon-grass is not dished up. 

56.— Prawn Malay Gravy Curry with White 
Pumpkin or Cucumber. 

Select the bagda prawns (hagda cJiingree), whenever they are pro- 
curable, in preference to any other description. The shell and head are 
of a dark colour in comparison with what are called jeel ka chingree, the 
shell and head of which are very perceptibly several shades lighter than 
the bagdas. 

It is impossible to quote any price as a guide, the fluctuation being 
almost incredible. Eine large prawns, not lobsters— prawns which, 
without their heads, would be about the size of the ordinary dried 
Normandy pippms sent out to this country for tarts— may be obtained 
one day at two annas for twenty, and the next day they will not be pro- 
curable at less than eight annas for the same number This remark 
applies generally to fish of every description brought for saJe into the 
Calcutta market. 

^ With one other remark of importance, we shall proceed to the instruc- 
tions necessary for the preparation of the prawn malay gravy curry. 

The xjrawns should be parboiled after removing the heads, to rid them, 
as the natives call it, of besine, which means all disagreeable character of 
fishy smell and taste. 

As a rule, the heads of prawns should always be rejected, which, in the 

Erocess of frying, absorb largely the ghee, and in the cooking dispel a 
quid from their spongy formation. 

In all other respects, the prawn gravy malay curry is cooked like the 
chicken malay gravy curry, omitting the ginger ; but an additional blade 
or two of the lemon- grass would not be amiss, which, on the curry being 
dished, are thrown away. 

57— Chicken Malay Gravy Curry with Pulwal. 

Take a fat chicken, clean it, remove all the flesh and pound it to a pulp, 
and prepare it in every respect as directed in recipe No. 34 for a cofta 
curry, omitting the suet. Take a dozen large-sized pulwals, scrape or 
pare away the outer skin, split them down one side, extract all the seeds, 
&c., and throw the pulwals into cold water; wash and drain away all the 
water, then stuff them with the prepared forcemeat, tie them with fine 
sewing cotton, and cook them in the milk of cocoanut, exactly as directed 
in recipe No. 55, 

58.— Prawn Malay Gravy Curry with Pulwal. 

Take bagda prawns; shell and clean them, pound to a pulp, and 
prepare d^ directed in recipe No. 37 for prawn cofta curry. Take a 


dozen pulwals, peel them finely, cut them open lengthways, clear them 
of all seeds, &c., wash and dry them, then stuff them with the prepared 
prawn mince ; tie the pulwals with sewing cotton, and cook in cocoanut 
milk as directed in recipe Iso. 56. 

59.— Chicken Malay Doopiaja. 

The condiments and ingredients are as follow:— One chittack and 
a half or three ounces of ghee, one teaspoonful and a half of salt, 
four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, 
one teaspoonful of ground chilies, half a teaspoonful of ground ginger, 
a quarter of a teaspoonful of ground garlic, one cup of strong cocoanut 
milk, and one dozen onions cut lengthways into fine slices. 

Cut up the chicken in the usual manner, warm the ghee, fry and set 
aside the sliced onions, then fry brown the ground condiments, after 
which add the chicken and salt. When fried brown, pour in the cocoanut 
milk and the fried onions finely chopped, and allow to simmer over a slow 
fire : the Malay doopiaja will be ready in an hour. 

60.— Prawn Malay Doopiaja. 

Take sixteen or twenty large bagda prawns, throw away the heads, 
parboil the prawns, and then doopiaje in all respects as for a chicken 
Malay doopiaja, omitting the ginger. 


This well-known Portuguese curry can only be made properly of beef, 
pork, or duck. The following is a recipe of the vindaloo in general 
use : — 

Six ounces or three chittacks of ghee or lard, one tablespoonful of 
bruised garlic, one tablespoonful of ground garlic, one tablespoonful of 
ground ginger, two teaspoonfuls of ground chihes, one teaspoonful of 
roasted and ground coriander-seed, half a teaspoonful of roasted and 
ground cumin-seed, two or three bay-leaves, a few peppercorns, 
four or five cloves, roasted and ground, four or five cardamoms, 
roasted and ground, six small sticks of cinnamon, roasted and ground, 
with half a cup of good vinegar, to two pounds of pork or beef or a 

]SI".B. — The best vindaloo is that prepared with mustard oil. 

61.— Beef Vindaloo. 

Cut up two pounds of fat beef into large squares, and steep them in the 
vinegar, together with half a teaspoonful of salt and all the ground 
condiments, from eighteen to twenty-four hours. Then warm the ghee ot 
lard and throw in the meat, together with the condiments and vinegar in 
which it had been steeped, adding a few peppercorns and bay-leaves, and 
allow to simmer gently over a slow fire for two hours, or until th'.^ meat 
is perfectly tender, and serve up hot. 



\ 62.— Pork Vindaloo. 

Cut up two pounds of fat pork into large squares, and curry according 
to the directions given in the foregoing recipe, omitting the cloves, 
cardamoms, and cinnamon. 

63. —Duck Vindaloo. 

\ Take a young, full-grown, but tender duck ; cut it up as for a curry, 
and put it through the same course of pickling from eighteen to twenty- 
four hours before being cooked. 

64.— Pickled Vindaloo (adapted as a Present to Friends 
at a Distance). 

If the following instructions be carried out carefully, the vindaloo will 
keep good for months, and, if required, may be sent as an acceptable 
present to friends at home. 

In order to keep it good sufficiently long to be sent home round the* 
Cape, select the fattest parts of pork; satisfy yourself that the meat is 
fresh and sound, and that it has not been washed with water in the 
butcher's shop. ' Cut the meat into two-inch squares, wash thoroughly 
in vinegar (no water), rub over with the following condiments, and then 
steep them in really good English vinegar for twenty-four hours : — Garlic 
bruised, not ground down, dry ginger powdered, turmeric powdered, 
peppercorns roasted and powdered, coriander-seeds roasted and 
powdered, cumin-seeds roasted and powdered, and dry salt. 

Melt a large quantity of the best mustard oil in an earthen pot, and, 
according to the quantity of meat, take additional condiments mentioned 
above, but in the proportion given in recipe No, 61 ; grind in vinegar, 
and fry in the oil ; then put in the meat, and all the vinegar, &c., in which 
it had been steeped, together with some more salt, a little more vinegar, a 
few bay-leaves and peppercorns, and allow to simmer until tlie meat is 
quite tender. Remove from the fire and allow it to get quite cold ; then 
put it into dry stone jars, with patent screw tops, well filled with plenty 
of the oil in which the vindaloo was cooked. Take care that all the 
• meat is well covered over with oil, which latter ouglit to be at least from 
two to three inches above the meat in the jar. Screw down the lid, and 
•jover it over with a good sound bladder to render it perfectly air-tight. 
_ When required for use, take out only as much as will suffice, and 
simply warm it in a little of its own gravy. 

65.— Curry Paste 

Is likewise adapted for sending as a present to friends at home.^ It is 
made in the following manner : — Eight ounces of dhunnia, or coriander- 
seed, roasted; one ounce of jeerah, or cumin-seed, roasted; two ounces 
of huldee, or dry turmeric ; two ounces of lal mirritcli, dry chilies ; two 
ounces of kala mirritch, black pepper, roasted ; two ounces of rai, or 
mustard-seed ; one ounce of soat, or dry ginger ; one ounce of lussan, or 
garlic ; four ounces of nimmuck, salt ; four ounces of cheenee, or sugar ; 
four ounces of chunna or gram dai without husk, and roasted. The above 


ingredients, in the proportions given, to be carefully pounded and ground 
down with the best English white wine vinegar to the consist.ency of a 
thick jelly ; then warm some good sweet oil, and while bubbling fry in 
it the mixture until it is reduced to a paste ; let it cool, and then 
bottle it. 

N.B.— Great care must be taken not to use any water in the prepara- 
tion, and mustard oil is better adapted than sweet oil for frying the 
mixture in. 


As this dish is usually served up and partaken of in the place of 
ordinary soup, reference will be made to it hereafter under the head of 
" Soups." 

Before proceeding to remark on fish, vegetable, and peas curries, a 
few useful hints and suggestions may be offered on meat curries 

Li many families the remains of cold meat, if not required for other 
purposes, are made into curry : cold roast or boiled mutton is admirably 
adapted for the purpose; and in ninety-nine cases out of a hundred 
consumers pannot tell the difference. If there be any difference or 
advantage, it is decidedly in favour of the cold meat : the roasting joints 
are always of a superior quality to meats sold under the designation of 
" curry meats.^* 

The remains of cold roast beef make the best cofta curries, croquets, 
&c., and if the beef be under-done no fresh beef will make a better 

Yegetables are sometimes put into gravy meat curries, never into 
doopiajas ; but, as a rule, the introduction of vegetable into any meat 
curry is objectionable, from the fact that all vegetables in the process of 
boiling or cooking throw out a liquid, some more and some less : the 
potato throws out the least, but of a disagreeable character. It is true 
potatoes may be boiled before being put into a curry, but the piquancy 
and peculiarity of flavour looked for in a curry is so palpably destroyed 
that the innovation may be discovered with closed eyes. The introduc- 
tion of vegetable into gravy fish curries, however, is no innovation, as 
the condiments used for the one answer for the other ; both are cooked 
in oil, and the ginger omitted. 


Ae condiments are as follow : — Mustard oil, one chittack or two 
ounces ; water, two cups ; four teaspoonfuls of ground onions, one tea- 
spoonful of ground turmeric, one teaspoonful- of ground chilies, and a 
quarter of a teaspoonful of garlic. 

It will be noticed that mustard oil is used instead of ghee, and no 

Too much care cannot be observed in thoroughly cleaning, rubbing, 
and washing the fish in salt and water before cooking it for the table. 
"Fish, if properly washed, when served up will never be ofl'ensive, umess 
it be bad when purchased. 


67.— Hilsa Fish Gravy Curry. 

The head and tail are thrown away, and the fish cut into slice*^ of 
rather more than half an inch thick j these should be washed m 
several waters with salt, to rid them ot all " besine," before they are 

The acid of tamarind is considered un improvement, or " amchoor/* 
which is sliced green mangoe dried in salt. 

68.— Beckty Fish Gravy Curry 

Is sliced and washed in salt like the hilsa before being cookefi. It is not 
usual to put any acid in the beckty fish curry. 

69.— Prawn Doopiaja. 

Take one chittack and a half of mustard oil, four teaspoonfuls ot 
ground onions, one teaspoonful of ground turmeric, one teaspoonful of 
ground chilies, a quarter of a teaspoonful of garlic, twelve curry onions 
cut lengthways, each into six or eight slices, one cupful of water, and 
twelve large prawns. 

Clean and thoroughly wash the prawns, rejecting the heads, or taking 
only their substance pounded and squeezed out with unroasted coriander- 
seed, and after parboiling the prawns make the doopiaja in ail respects 
according to the ordinary mode. 

70.— Sliced Hilsa Fish Fried in Curry Condiments. 

Take two teaspoonfuls of ground onions, one teaspoonful of ground 
chilies, two teaspoonfuls of salt, half a teaspoonful of ground turmeric, 
a quarter of a teaspoonful of ground garlic, and one chittack of mustard 

After slicing a hilsa in the manner directed for a curry, and having 
thoroughly cleaned and washed it with salt, rub into the slices all the 
ground condiments and the remaining salt, and allow them to remain 
for at least an hour. Warm the oil, and fry the slices of fish of a very 
light and bright brown. Serve up hot. 

71.— Sliced Beckty Fish Fried in Curry Condiments. 

Slice, wash, and fry exactly as directed above. Eish served up in this 
manner is well suited to some European tastes, and makes an agreeable 
change to the ordinary mode of frying fish for breakfast. 

72.— EGG CURRY. 

Take six or eight eggs, boil hard, shell, cut into halves, and set them 
aside; take ghee, ground condiments, and sliced fried onions, in all 
respects the same as for a chicken doopiaja, and observe precisely the 
same method of cooking, keeping in mind the fact that, the eggs being 
already cooked or boiled, a smaller quantity of water and a shorter time 
to simmer will suffice. 

r^ ;k> 


73.— Egg Curry with Green Peas. 

This is a favourite curry with some families in winter, when the 
English green peas are procurable. The method of preparing it is 
exactly the same as recipe No. 71, allowing the curry to simmer until 
the peas are quite tender. 

74— Egg Curry, with Chunna Ka Dal. 

Parboil the dal, say half a cupful ; curry the dal first ; when about 
}ierdrly cooked, throw in the hard-boiled eggs, and finish the simmering 
immediately the dal is soft or tender. 



CuAHKEE is a term applied to vegetable curries, some of which are "\^ 
deservedly popular, and one in particular, which many families have daily 
during the season the vegetables are procurable, and yet never tire of, 
viz. — 

75— Seam, Potato, and Peas Chahkee. \ 

Take twenty seams, four new potatoes, and a quarter of a seer of green 
peas; divide each seam into three pieces, and throw into a bowl of water; 
divide each potato into four pieces, and throw into water; shell the peas, 
wash all thoroughly, put into a colander to drain, and cook with the 
following condiments :— One chittack and a half of mustard oil, four tea- 
spoonfuls of ground onions, one teaspoonful of ground chilies, half a 
teaspoonful of ground turmeric, a quarter of a teaspoonful of ground 
garlic, one teaspoonful and a half of salt, and one cupful of water. Warm 
the ojI, let it bubble well, and fry the ground condiments; when these 
are quite brown put in the vegetables and salt ; let the whole fry, stirring 
it well ; then add the water, and allow it to simmer over a slow fire untU 
tlie vegetables are quite tender. 

N.B. — A cauliflower may be added if required for a change. 

76.~Pulwal, Potatoes, and Torrie. 

Clean as much of the above three kinds of vegetables as will overfill 
a vegetable-dish, and make the chahkee in all respects as the foregoing. 

77.— Red Pumpkin and Tamarind. 

A quarter of a red pumpkin and the pulp of two or three tamarinds \ 
will be enough. Dissolve the pnl]) of the tamarind in the water, and 
put it into the curry after the pumpkin has been fried. 

78.— White Pumpkin and Tamarind. \ 

Chahkee it in the same way as the red pumpkin. 



79.— White Pumpkin, Plain, Cut Small. 

^ It is not necessary to give any further instructions than those already 


80.— Tomato with Tamarind- 
Take twenty tomatoes and the pulp of two or three tamarinds, and 

chahkee as directed for red pumpkin. 

81.— Tomato, Plain. 

Chahkee twenty tomatoes according to instructions given for other 

N.B. — There is a fresh green herb called soa mattee, which is some- 
times put into fish, vegetable, and other curries. Some Europeans like 
the flavour, and have it daily when procurable. Inquiry and trial are 


Hale an anna's worth of any saug will suffice for a party of four, for 
curries made of greens, such as spinach, &c. The followiug condiments, 
&G., are used : — One chittack and a half of mustard oil, four teaspoonfuls 
of ground onions, one teaspoonful of ground chilies, half a teaspoonful 
of ground turmeric, a quarter of a teaspoonful of ground garlic, one 
teaspoonful and a half of ground salt, and one cupful of water. 

82.— Red Saug and Omra. 

The omra should be peeled, and half fried if large. Great care must 
be taken to thoroughly clean and wash the greens. Put them into a 
colander and allow all the water to drain away. Then warm the oil, and 
fry the ground condiments; then the saug and omra, and when crisp add 
the water and cook over a slow fire until the greens and omra are tender.. 

83.— Red Saug, Omra, and Shrimps. 

Observe in all respects the same process as that required in cooking 
without the shrimps, omitting the gniger. 

84.— Red Saug and Prawns. 

The prawns should be parboiled, and then follow all the instructions 
in lecipe No. 82. 

85.— Green Saug with Prawns. 

Proceed in every particular as with the last. 

86.— Danta Curry with Shrimps. 

The danta is a fine delicate long green pod which the horseradish-tree 
yields, and contains small peas ; these pods are cut into lengths of three 


or four inches and cooked with shrimps. Beyond this explanation it is 
not necessary to enlarge upon the instructions already given. 

87.— Khuttah Carree, or Acid Vegetable Curry. 

Take small quantities of all kinds of vegetables in season, but the best 
eurry is that made of potatoes, kutchoo or artichoke, sweet potatoes or 
suckercund, carrots, red and white pumpkins, and tomatoes. 

The vegetables should be cut into large pieces, and boiled in water 
with the following condiments : — Eour teaspoonfuls of ground onions, 
one teaspoonful each of ground turmeric and chilies, a quarter of a tea- 
spoonful of ground garlic, and one teaspoonful of roasted and ground 

Prepare two large cups of tamarind water, slightly sweetened with 
jaggry, strain through a sieve, and add the strained water to the boiled 
vegetables, with a few fresh chilies. Then melt in a separate pot one 
chittack or two ounces of mustard oil. While the oil is bubbling, fry in 
it a teaspoonful of the coUinga, or onion-seeds, and when sufficiently 
fried pour it over the boiled vegetables including the tamarind water. 
Close up the pot, and allow it to simmer for fifteen to twenty minutes, 
when it will be ready. It is eaten cold. 


By bhahjee is meant fried. The two most generally approved vegetable 
bhahjees are those made of bringals and pulwals. The following are the 
condiments, &c., used -.—Mustard oil according to the quantity of vegeta- 
ble to be fried, a little ground turmeric and chilies, and some salt. 

88.— Bringal Bhahjee. 

Take young full-sized bringals; wash them thoroughly, and slice them 
about an eighth of an inch tliick ; dry them, steep them for half an hour 
in the ground condiments and salt, fry in oil, and serve up hot. 

89.— Pulwal Bhahjee. 

Take a dozen or more pulwals — a most excellent and wholesome native 
vegetable, — scrape or pare away very finely the upper green coating, divide 
them lengthways into two pieces, clear away all the seeds, &c., wash, 
drain away all the water, and steep them in ground turmeric, chilies, 
and salt for half an hour or longer ; then fry them quite crisp in melted 
mustard oil. They are much liked by some Europeans. 

N.B. — The vegetable called ram's horns or lady's fingers, known by the 
natives as dharus, makes an excellent bhahjee ; so does the kerrella, a 
small green and intensely bitter native vegetable, which conies into the 
market in March and April; it is not, however, well suited to the 
European taste. 



Half an anna's worth of any dal will suflBce for a party of four. The 
condiments are as follow : — Three-quarters of a chittack of ghee, four 
teaspoonfuls of ground onions, one teaspoonful of ground chilies, half a 
teaspoonful of ground turmeric, half a teaspoonful of ground ginger, a 
quarter of a teaspoonful of ground garlic, one teaspoonful and a half of 
salt, and half a dozen onions cut into six or eight slices each. 

90.— Moong Dal. 

Take half a pound of the raw dal, or say half a cupful ; clean, pick, 
and roast it ; mix it up with all the ground condiments and salt, put into 
a pot, pour water over the whole, some two inches above the dal, and 
boil it well, until the dal has quite dissolved. Be careful not to disturb 
it while in the process of boiling, but allow it to cake as it were en 
masse. When thoroughly boiled, churn the dal by twirling it in a wooden 
instrument called 2^ghootnee ; then warm the ghee in a separate pot, fry 
the onions, chop them, and throw into the churned dal, after which pour 
the dal into the pot of melted ghee, and keep stirring until the dal and 
ghee have well mixed ; then put the cover on, and allow to simmer over 
a slow fire for about a quarter of an hour. 

N.B. — The standard price of the best roasted moong dal is two annas 
and a half per seer. 

91.— Mussoor or Red Dal. 

The process in all respects for preparing and cooking the red dal is the 
same as for the moong dal, excepting that, instead of fried sliced onions, a 
large clove of gailic is cut up small, fried, and takes the place of the onion. 

The price of the best quality mussoor dal, free of husk, is two annas 
per seer. 

92.— Mussoor Dal with Amchoor or with Tamarind. 

Put the amchoor, or, if preferred, tamarind, into the pot with the dal ; 
allow it to dissolve, and when the dal is going through the process of 
being churned remove the hard stones of the amchoor or seeds of the 

93.— Mussoor Dal Chur Churree. 

Instead ot only half a dozen onions, take a dozen, and cut them into 
fine slices lengthways. Warm the three-quarters of a chittack of ghee, 
fry and set aside the sliced onions, then fry all the ground condiments ; 
next put in and fry the dal, having previously washed it well, soaked 
it in water for about a quarter of an hour, and drained it through a 
colander. When thoroughly fried and browned, add only a little water, 
barely sufficient to cover the fried dal, and allow to simmer froni ten to 
fifteen minutes, or until the dpi has dissolved. Serve up, strewing over 
it the fried onions. If cLunna ka dal be used, soak it for an hour. 


Other dais are occasiomilly served up, hut very rarely at Europear 
tables. The price of the best clean chunna ka dal rarely exceeds two 
annas per seer. 

94- — Bal Foolaree 

;Jh nm<:\\ liked by Europeans, but is rarely served up well, omn^ to the 
irouDle and time required in making it properly, 
iur the recipe see No. 223. 


BuKTAS are mashes of potatoes and other vegetables, cold meats, dry 
fish, &c. ; they are palatable, and much liked by most Europeans as 
accompaniments to curry and rice. The ingredients to almost every 
burta are the fine large white Patna onions, fresh green chilies, and the 
juice of fresh lemons. 

95— Potato Burta. 

Take a moderate or middling sized white Patna onion ; remove the 
outer coats, and slice very fine ; then slice or cut up two hot green chilies, 
and squeeze over the onion and chilies the juice of a fresh lime : allow 
to soak. Take eight or ten well-boiled potatoes, half a teaspoonful of 
salt, and a teaspoonful of good mustard oil ; bruise the potatoes 
down wdth a large silver or plated fork, adding, when they are half 
bruised, the onions and chilies, with as much only of the lime-juice as 
may be agreeable : mix all well together with a light hand, so that the 
potatoes may not cake, and yet be well and thoroughly mashed and 

96.— Brinjal Burta. 

Prepare the sliced onions, chilies, and lime-juice in the manner directed 
for potato burta. Take two fine young brinjals of large size ; carefully 
and thoroughly roast them in a quick ash fire ; remove the aslies 
and burnt parts of the skin, if any; then open the brinjals, and with 
a clean spoon remove the contents to as near the skin as possible, to 
which add a good teaspoonful of salt and a teaspoonful of mustard oil ; 
work these with a spoon to a perfect pulp, throwing away the lumps or 
shreds if any; then mix with it all the onions, chilies, and lime-juice. 
If not to your taste, add more salt or lime-juice, according to fancy. 

97.— Dry Fish Burta. 

Prepare onions, chilies, and lime-juice as before. Take a part of the 
Arabian dried beckty and well broil it; remove all the bones, and 
pound the fish to nearly a powder ; mix it thoroughlj^ with a teaspoonful 
of mustard oil, and add the onions, chilies, and lime-juice. 



9S.-— Red Herring Burta. 

Take onions, cliilies, and lime-juice. Place the herring, with ifcs 
original paper packing, on a gridiron, or on a frying-pan, and warm it 
well ; then clear it of all skin, very carefully pick out all tiie bones, 
bruise the herring, and mix it thoroughly with the sliced onions, chiiie*, 
and lime-juice. 

N.B. — This is an inimitable burta. 

99— Cold Corned-Beef Burta. 

Steep sliced onions and chilies in lime-juice ; have the red well-corned 
part of a cold round oi beef nicely pounded ; add to it the onions, chilies, 
and as much of the lime-juice as may be desirable. 

100.— Cold Tongue Burta. 

s. The remains of a well-corned cold tongue make an excellent burta, as 

per recipe for cold beef burta. 

loi. — Cold Ham Burta 
\ Is made in the same way as the beef and tongue burtas. 

102.— Green Mango Burta. 

The condiments for this burta are a quarter of a teaspoonful of ground 
chilies, half a teaspoonful of ground fresh mint-leaves, half a teaspoonful 
of ground ginger, half a teaspoonful of salt, and a teaspoonful of sugar. 

Take two ordinary large-size green mangoes ; peel, divide, and throw 
them into clean water, remove the stones, then bruise them to a perfect 
pulp with the aid of the curry-stone and muller. Care must be taken 
that the stone is perfectly clean, and will not impart the flavour of garlic 
or turmeric to the burta. Mix the sugar well with the pulp ; if the 
mango be very acid, add a little more sugar ; then mix it with the salt 
and ground condiments ; more salt or sugar may be added if required. 

103.— Tomato Burta. 

Bake in an oven a dozen good-sized tomatoes until the skin cracks ; 
break them down, and mix with them a little ground chilies, ginger, salt, 
and half a teaspoonful of good mustard oil. A small squeeze of lemoor 
juice may be added if desired. 



A DIGESTER IS best adapted for boiling soups in, as no steam can escape, 
and consequently less water is required than in a common pot. 

To extract the substance or essence of meat, long and slow boiling 
over a charcoal fire is absolutely necessary. In the first instance, how- 
ever, it is desirable to boil up the meat with pepper and salt on a quick, 
brisk fire, and take away all the black scum which rises to the surface ; 
then pour a little cold water into the pot to raise up the white scum, 
which also remove, and reduce the fire, taking care that in the process 
of slow-boiling the pot is never off the boil. 

104.— Shin of Beef Soup. 

Take a shin of beef, cut it up small, wash it thoroughly, and boil with 
pepper and salt in sufficient water to well cover the meat. Let it boil 
over a brisk fire, taking away the black scum ; add a little cold water, 
and skim off the white scum; then reducethe fire, and allow the soup 
to simmer until it somewhat thickens ; strain the soup, cut away all the 
fat, season with soup herbs, and add more pepper and^ salt if necessary. 
Give it a good boil up, and then clear it with the white of an egg well 
beaten up, after which add a tablespoonful of Lea & Perrin's Worces- 
tershire sauce, and half a wineglassful of sherry. 

105.— Shin of Beef Soup, with Forcemeat and 
Egg Balls. 

Prepare a shin of beef soup in all respects according to the above 
directions ; clear with an egg well beaten up, add to it sauce, sherry, 
forcemeat, and egg balls. 

106.— Vermicelli Soup. 

Prepare a shin of beef soup as directed above, omitting the sauce and 
sherry. Parboil some vermicelli, and after clearing the soup with the 
white of an egg, add to it the parboiled vermicelli, and give it aU a good 
boil up before serving. 

107.— Macaroni Soup. 

Prepare a shin of beef soup as directed above, omitting the sauce and 
wine ; boil some macaroni until perfectly tender ; clear the soup with 
the white of an egg, then add the boiled macaroni, and warm up before 

108.— Mulligatawny Soup. 

Prepare a shin of beef soup as above, omitting the sauce, wine, and 
white of egg ; set the soup aside. Take a full-sized curry chicken ; cut 
it up into sixteen or eighteen pieces, and wash them thoroughly. \V arm a 

D 2 


pot and melt in it two cliittacks or four ounces of gliee; fry in it some 
iinely-sliced onions, and set aside. Tlien fry in the melted gliee the 
following condiments, &c. :— Eour teaspoonfuls of ground onions, one 
teaspoonful of ground turmeric, one teaspoonful of ground chilies, half a 
teaspoonful of ground ginger, ^, qiuu tor of a teaspoonful of ground garlic, 
half a teaspoonful of roasted and giound coriander-seed, and a quarter of 
a teaspoonful of roasted and ground cumin-seed. 

Sprinkle a little water over these while frying ; then add the rut up 
chicken with two teaspoonfuls of salt. When nearly brown, add one 
chittack or two ounces of roasted and ground poppy-seeds ; pour in the 
beef soup, add the fried onion and half a dozen of the kurreeah fool 
leaves, close the pot, and allow the whole to simmer over a slow fire 
until the chicken be perfectly tender. Serve up hot, with limes cut in 
slices on a separate plate. 

109. — Another Way. 

Prepare a shin of beef as directed above. Cut up a chicken ; wash it 
and set it aside. Heat a pot and melt in it two chittacks or four ounces 
of ghee. After frying in it and setting aside some finely-sliced onions, 
frv the condiments in the proportions given in the foregoing recipe ; then 
add the cut-up^ chicken with two teaspoonfuls of salt ; brown it nicely ; 
have ready two chittacks or four ounces of roasted and ground chunna ka 
or gram dal, which mix thoroughly in a cup of strong cocoanut milk, 
and pour over the chicken just as it has become brown ; stir it well, and 
add the fried onions and the soup, with half a dozen of the kurreeah 
fool leaves ; close the pot, and allow the whole to simmer for three- 
quarters of an hour. Serve up hot, with limes, either whole or cut in 
slices, on a separate plate. 

no.— Delicious Curry Soup. 

Prepare a strong beef soup ; slice some onions, and cut up a chicken- 
take curry condiments as directed above, omitting the coriander and 
cumin seed ; melt two chittacks or four ounces of ghee ; fry a»d set 
aside the sliced onions, then fry the condiments, add the cut-up chicken, 
and fry that also. In a part of the beef soup boil a spoonful of tama- 
rind, so as to separate the stocks and stones ; strain and stir it into the 
fried chicken. After a while add the remainder of the beef soup, with 
half a dozen kurreeah fool leaves, and the fried onions ; close up the pot, 
and continue to simmer the whole until the chicken is quite tender. 
►Serve up hot. 

III.— Bright Onion Soup. 

Take a shoulder of veal ; cut it up small, breaking all the bones; wash 
it thoroughly, put it into a pan with pepper, salt, and water, boil it well, 
and remove all the scum as it rises; reduce the fire, and let it simmer 
until the meat is perfectly dissolved ; strain it, cut away all the fat, add 
soup herbs, and more pepper and salt if required ; give it a boil up, and 
clear it with the white of an ^^% well beaten up ; slice very fine some 
pure silvery white Patna onions, and steep them in boiling water, 
clianging the water three or four times, every ten minutes ; drain away 
all the water and add the onions to the soup ; boil, and serve up hot. 


112.— Briaal Soup, or Soup Elegant. 

Take two large shoulders of veal; cut them up small, bones and all, 
and, after washing thoroughly, boil over a brisk lire, with ichite pepper 
and the best white salt. Be careful that the scum that rises is well 
skimmed ; reduce the fire, and allow it to simmer until the meat falls off 
the bones ; strain the soup, let it cool, and then thoroughly free it of ail 
fat ; return it into a clean digester, add more salt and white pepper if 
necessary, and some white stocks of celery ; boil it, and clear it with the 
whites of two eggs well beaten up ; strain through flannel and set aside. 

Take the best and most transparent parts of a calf's head and the 
tongue, and boil perfectly tender without reducing them to shreds, 
being careful to remove all the scum that rises to the surface ; lay the 
boiled tongue and meat out on a clean dish; slice the tongue fine, and 
cut out all manner of devices, such as, diamonds, squares, circles, hearts, 
stars, &c. ; do the same with the best and cleanest parts of meat selected 
from the head ; take care that no particles of scum or other impurities 
be adhering to them ; where any does adhere, rinse it off in a little of the 
cleared soup ; then place them carefully into the tureen in which it is 
purposed to serve up the soup. If fancy macaroni be procurable, a table- 
spoonful may be boiled tender, free of all particles of dust or powder, 
and added to the cut-u^ meat and tongue, over which pour the boiling- 
hot soup ; add to it a wineglassful of the palest sherry, and serve up hot. 

N.B. — The calf's tongue and meat of the head may be boiled with the 
veal, but they should be removed when tender, and not allowed to 
dissolve with the longer simmering of the veal. 

This is an elegant soup, beautifully transparent, and of the colour of 
light champagne. 

113.— Soup Royal, 

Take a shin of beef, the best parts of meat cut off from a calf's head, 
and the tongue ; cut the beef into small particles, but leave the tongue 
and the meat from the calf's head whole ; add pepper and salt, and boil 
well, clearing the scum as it rises ; remove the tongue and the meat of 
the calf's head when sufficiently tender, but continue to boil the shin of 
beef until it is well dissolved; then strain it, and cut away all the fat ; 
put it up again with plenty of soup herbs, and more salt and pepper \\ 
necessary ; boil it well up ; squeeze into the soup the juice of half a 
lemon, and skim it well ; strain it once more, and set it aside. 

Cut the tongue into slices of an eighth of an inch thick, trim them 
into the shape of large diamonds, and set aside. Cut up the meat of the 
calf's head into one-inch squares and strips of an inch and a half lon^ 
and half an inch wide ; add to these a few ready-fried circular flat brain 
cakes, make also a few ^%^ balls and forcemeat balls, and, after cooking, 
add them to the rest of the meat, tongue, &c., and set aside. 

Take four red carrots, one pound of green peas, half a pound of boiled 
potatoes, one large turnip, one large Patna onion, a quarter of a pound of 
roasted and ground split peas or gram dal, some soup herbs, pepper, and 
salt, the pulp of one orange, and the peels of half an orange and half a 
lemon. Put these into a stewpan with water sufficient to cover the 
whole; boi' them thoroughly, skimming all the while; when perfectly 
dissolved, turn them out into a colander and allow all the water to drain 



away; then turn tlie contents of the colander into a sieve, and pass tlie 
vegetables, &c., through it, rejecting all such as will not pass. Add the 
whole or a part of the strained vegetables to the soup, which should not 
be thicker in consistency than a good thick potato soup. 

Next stew one dozen good French prunes in a claret-glassful of port 
wine, which also strain through a sieve, rejecting stones, &c., and add 
the strained i)ortion to the soup ; then boil the whole, strain it once 
more, add to it all the forcemeat and egg balls, the brain cakes, tongue, 
&c., and serve up, adding to it more salt, wine, or sauce, if needed. 

N.B. — This soup properly made is without its equal. 


114.— Fish Mooloo. ^ 

Pry the fish and let it cool. Scrape a cocoanut, put a teacupful of hot 
water into it, rub it well, strain it and put aside ; then put two spoonfuls 
more of water ; strain this also; cut up three or four green chilies, and 
as many onions as you like, with half a garlic. Pry them with a little 
ghee, and whilst frying put the last straining of the cocoanut water in 
with the ingredients till it is dry ; then add the first water of the nut, 
and pour the whole over the fish, with some vinegar, ginger, whole 
pepper, and salt to your taste. 

115. — Another Way. 

Ery in a little ghee three or four chilies cut up, half a clove of garlic, 
and some sliced onions. When half fried, add two tablespoonfuls of 
cocoanut milk, and continue to fry until dry ; then stir into it a tea- 
cupful of cocoanut milk, a little vinegar, some sliced ginger, pepper- 
corns, and salt to taste, and while hot pour it over a cold fried or 
boiled fish. 

116. — Another Way, ( 

Cut up a fish into small two-inch squares, and fry in ghee, with ^z^y 
bread-crumbs, and turmeric, of a nice brown colour. Boil in cocoanut 
milk some sliced green ginger and sliced green chilies; then add the 
fish, with salt to taste, and let it stew until the sauce has thickened. 
Serve up hot. 

117.— Prawn Cutlet. 

Shell and wash the prawns ; remove the heads, but leave the tails ; 
slit them down in the centre, and gently beat them flat with a rolling- 
pin; sprinkle them with pepper and salt, and some finely-minced soup 
nerbs ; rub theni over with yolk of eggs, and dredge with flour ; fry oyer 
a very moderate fire to a rich light brown colour. Garnish the dish 


with fried ^reen parsley, or serve up with tomato sauce gravy as per 
recipe No. 300. 

1 18.— Crabs in Shell. 

Clean and boil the crabs in salt; remove them out of the shells; pick 
and clean them well, and reserve the coral for dressing. 
^ Chop and mince fine the crabs ; add some onion and ginger juice, a little 
lime-juice, pepper, and salt, and a little mushroom catsup. Melt some 
butter, and fry the mixture in it until the butter be absorbed ; then add 
a little stock, and remove from the fire immediately the stock begins to 
dry. Butter tlie shells, and fill with the mixture. The meat of six 
crabs will refill five shells. Take some finely-sifted bread-crumbs ; grind 
down the coral, and put it over the mixture on the shells, with the bread- 
crumbs, and bits of butter ; bake for a few minutes. 

119.— Tamarind Fish. 

Make a thick pickle of ripe tamarinds, good English vinegar, and a 
little salt ; pass through a seive, rejecting all stones and fibres. Select 
really good fresh hilsa fish, full size, with roes. Remove all the scales 
and fins, cut away the heads and tails, remove the roes, clean out the 
fish inside, and then slice up, an inch thick. Wipe away all blood, &c., 
with a clean dry towel. Care must be taken to use no water in the 
cleaning of the fish or in the preparation of the pickle. The board on 
which the fish is cut up, and also the knife, must be very clean. After 
all the blood, &c., has been thoroughly cleaned and wiped away, lay out 
the slices of fish and roe on a clean dish, sprinkle thickly with salt, and 
place over them a wire dish-cover to keep away the flies. Four or five 
hours afterwards put a layer of the pickle into a wide-mouthed bottle or 
jar, and a thick coating of pickle over each slice of fish and the roes, after 
washing away the salt with a little vinegar ; lay them in order in the 
jar, until the last of the fish is put in ; then be careful to put in a very 
thick layer of the pickle. Cork the jar securely, and tie it down 
with a good bladder to keep it air-tight, and m three weeks it will be 
fit for use.^ It is desirable to fill each jar well up to the mouth, to effect 
which the jars or bottles to be selected should be of the required size. 

N.B.— If the fish be really fresh, all the ingredients of good quality, 
and no water be used in the operation of cleaning and pickling, the jars 
well filled, and mouths secured with sound bladder, the fish will keep 
good for months, and will be fit to send home. 

120 -Smoked Fish. 

The mango fish, beckty, or hilsa should be cut down the back, spread 
open, and well washed and salted. Have a bright charcoal fire, and 
sprinkle over it some bran, with brown sugar ; cover the fire with an 
open-work bamboo basket, having over it a coarse duster; arrange the 
fish over the duster, and allow them to smoke. When one side has 
browned, turn and brown the other side. As the smoke decreases, add 
more bran, and fan up the fire. A duster thrown over the fish wiiilc 
smoking will facilitate the operation. 


12 1. —Dried Prawns. 

Strip the prawns of their shells ; keep them for a day in salt mixed 
with turmeric ; then string and put them out in the sun daily for fifteen 
or twenty days. 

122.— Prawn Powder. 

Take a seer of dry prawns ; wash them well, dry over tlie fire until 
crisp, pound fine, with some red pepper and nutmeg, pass through a 
sieve, and bottle for use. A teaspoont'ul spread over bread and butter is 
considered a relish. 


123.— Corned Round of Beef. 

Select a good round of beef four days previously to its being required 
for the table, together with two seers of cooking salt, eight fresh juicy 
limes, one anna-worth of saltpetre, and a tablespoonful of suckur, a 
description of moist brown sugar. Pound fine the saltpetre ; put the 
rind of four limes, pared fine, into a marble mortar, with a tablespoonful 
of brandy or other spirit ; bruise and pound it well, adding to it the 
suckur or brown sugar, and gradually half the powdered saltpetre ; mix 
all well together. Take one seer of the salt, and mix into it the contents 
of the marble mortar ; divide the mixture into four equal parts, and rub 
briskly one-fourth part of it into the round ; puncture the beef lightly 
during the operation with a clean bright steel sailmaker's needle, to 
allow the mixture to penetrate more freely. An hour or two after take 
another fourth part of the mixture ; squeeze into it the juice of the four 
limes from which the rind had been removed, and repeat the operation 
of rubbing it into the round, puncturing it lightly with the needle ; turn 
the beef over from side to side continually, so that one side do not soak 
or steep more in the brine than another ; repeat the operation of rubbing 
it well several times during the day. Next morning place it on a dry 
dish, and rub into it another fourth part ^ of the prepared salt ; let it 
stand for an hour or so, then pour over it the old brine ; repeat the 
rubbing two or three times during the day, turning the beef continually. 
On the third day rub half of the remaining saltpetre into the beef dry, and 
allow it to stand for an liour or two ; then add the rest of the saltpetre 
and the juice of the four limes to the remaining fourth part of the 
mixture, in which keep turning and rubbing the beef during the day as 
before ; in the evening pour over it the stale brine, cover it thickly 
with the one seer of remaining salt, and place a heavy weight upon it. 
Until required to be boiled the next day. 

124.— Beef a la Mode. 

Corn a round of beef in every particular as directed above, and 
twenty-four hours previously to its being cooked lard it as follows with 


the undermentioned ingredients :— Four pounds of lard or fat bacon, 
half a tablespoonful of cinnamon powdered, half a seer or one pound of 
finely-powdered pepper, one tablespoonful of cloves powdered, and four 
tablespoonfuls of chutnee strained through muslin. Mix the ground 
pepper, ground hot spices, and strained chutnee with a claret-glassful 
of mixed sauces, such as Harvey, walnut, Worcestershire, tap, tomato, 
&c. Cut up into long narrow slips the lard or bacon to correspond in 
thickness with the larding-pin, and lay the slips into the mixture of 
spices, sauces, &c., for an hour or two before larding the beef, which 
should be larded through and through, and as closely as possible. 

Cook it the next day, either in plain water, with half a pint of vinegar, 
and with bay-leaves and peppercorns, as is usual, or in a preparation ct 
claret or champagne with vinegar, bay-leaves, &c. This is not necessan% 
but it tends to the improvement of the flavour at some considerable cost. 

125.— Le Fricandeau de Veau. 

Take a large leg of veal ; remove the knuckle-bone ; corn and lard it 
in all respects like a beef a la mode, reducing the ingredients in propor- 
tion to the difference in size and weight between a round of beef and 
the leg of veal. Boil, baste, and glaze it well in the liquor in which it is 
boiled. Serve up with all sorts of boiled and glazed vegetables. 

126.— Hunter's Beef, or Spiced Beef. 

Corn a round of beef, as per recipe No. 123, with the addition of large 
quantities of finely-powdered pepper and hot spices. Some of tho 
pepper and spice should be well rubbed in with the saltpetre, and the bee*' 
should be punctured well the whole time with a needle to insure tl? 
saltpetre and spices penetrating. After the dry saltpetre and spicy 
have been well rubbed in, prepare a mixture of salt, saltpetre, suck^ 
lemon-rind, pepper, and spice, and rub in one-fourth of the mixture, 
continuing to puncture the beef. Add subsequently to the brine the 
juice of lemon, and observe closely all the instructions given in recipe 
No. 123. On the seventh day remove the beef from the brine ; rub it well 
with two tablespoonfuls of finely-powdered spices and pepper ; inclose ir 
thoroughly in skins of fat, and then in a strong coarse pie-crust, and bake 
it in a good oven. A baker's oven is the best. 

127.— Collared Brisket. 

Bone a brisket of beef; rub into it saltpetre, suckur or brown sugar, 
and one seer of salt, with some lime-juice ; keep it in the brine for thirty- 
six hours, rubbing it continually. Then remove it from the brine, ai;d 
clear away all the salt. Roll the beef tightly into a collar, secure it 
well, inclose it in a stout duster, and boil it. 

i28.~Spiced Collared Brisket. 

The process is the same as the above, but if the beef be required to 
keep for any lengthened time the quantity of salt ought to be doubled, 
the beef kept in the brine for seventy-two hours, and hot spices, pepper. 


chuinee, and sauces added. The beef after being rolled should be packed 
in the skin of fat, then in a coarse pastry, instead of in plaintain-leaf, 
and baked in a baker's oven. 

129.— Pigeons with Petit Pois, 

Kill and feather, without plunging into hot water, four young, full- 
grown pigeons, taking care not to break their skins ; singe them, to destroy 
any remaining feathers ; then wash them in three or four cold waters, 
cut them in halves, dredge them well with salt and finely- sifted pepper, 
and allow to remain for an hour. Then boil up two tablespoonfuls of 
ghee or lard, and fry the birds to a rich brown, turning them over. When 
sufficiently browned, put in a cupful of beef stock, and allow to simmer 
until the birds are quite tender ; pour over them a tin of petit pois with 
their gravy, and serve up hot. 

130.— Ducks with Green Olives. 

^ Choose young, full-grown, tender ducks ; feather and singe them as 
directed in the foregoing recipe, after which wash them in three or four 
cold waters ; stuff the ducks according to recipe No. 325, and bake in a 
deep dish in a moderate oven until brown ; then add a good beef stock 
with sliced onions, and bake until the stock is reduced ; remove the 
ducks, and put into the pan the contents of a bottle of olives stoned, and 
allow to bake for ten or fifteen minutes to soften the olives ; place the 
ducks on a clean dish, arrange the olives round the ducks^ and pour the 
gravy over. Serve up hot. 

131.— Kidney Stew. 

Steep in lukewarm water for a few minutes a dozen mutton kidneys, 
and remove the white skin or coat which will become perceptible ; cut 
into halves or quarter them, wash in three or four waters, and allow 
them to remain as long as possible in pepper, salt, and the juice of 
onions, ginger, and garlic ; boil up three dessertspoonfuls of ghee or lard 
in a deep frying-pan, throw in the kidneys with the juice, put in half a 
clove of garlic, and cover over the whole with eight large Patna onions 
sHced each into eight slices, and separated so as to cover over the whole 
surface of the pan ; pour over it as much hot stock as wall keep all the 
onions under, and simmer over a slow fire until the onions disappear, 
when serve up quite hot. 

132.— French Mutton Chops. 

Take half a dozen chops cut from a breast of mutton, throwing away the 
intermediate bones— that is to say, allow the meat of two chops to 
remain on one bone. Wash, dry, and steep the chops for an hour or two 
before dinner in the juice of onions, ginger, and garlic— say four tea- 
spoonfuls of the first to three of the second and two of the last. Mix 
on a large board pepper, salt, and flour, with which dredge the chops 
thoroughly, and fry quickly in boiling ghee or lard, taking care in 
turning over and removing the chops not to use a fork or anything likely 


to occasion any wound to the chops, which should be held by tlie bones 
with a pair of pincers. Serve up hot immediately they have become of a 
good rich brown colour. 

133— Mutton Stew. 

Cut up a breast of mutton in the usual way for a stew ; wash and dry 
the meat. Take of the juice of onions one tablespoonful, of ginger half 
a tablespoonful, and of garlic a quarter of a tablespoonful ; mix with the 
meat, add pepper and salt, and allow to stand for any time from one to 
four hours. 

Pry in a large stewpan two tablespoonfuls of ghee or lard, and when 
on the boil fry to a nice brown all the meat only ; afterwards pour in the 
liquor in which the meat had been steeped, and allow to simmer for fifteen 
or twenty minutes ; thicken some stock with a teaspoonful of flour, and 
add it to the stew ; allow to simmer until the meat is perfectly tender 

If vegetables be required (tlie addition of which, however, is not con- 
sidered any improvement), the original gravy, before adding the stock, 
must be removed and set aside. 

Let the vegetables, consisting of, say, potatoes, carrots, turnips, and 
cut-up and sliced cabbage, after being cleaned, remain for an hour or two 
in cold water ; lay them over the meat, and pour in hot stock sufficient 
to cover the wliole of the meat and vegetables, and allow to simmer over 
a brisk coal fire until quite tender ; then pour into the pot the original 
gravy which had been removed, and serve up hot. 

Or, instead of the vegetables named above, take only twenty-five or 
thirty tamatoes, in which case the stock should be lessened, as the tomatoes 
produce a large amount of liquid, and do not require as much boiling as 
the harder vegetables. 

134.— Mutton Brains and Love Apples. 

Take six brains, sixteen to twenty large tomatoes, two chittacks or four 
ounces of butter, and eight biscuits. Wash the brains well ; clean, boil, 
and halve, or cut each into three pieces ; thoroughly butter the dish 
which will be put on the table ; dredge it well with finely-powdered 
biscuit ; lay in the brains ; cut the tomatoes, and lay them in the dish 
between the brains, the cut ends upwards; add asmall cupful of good stock, 
and, after sprinkling a sufficient quantity of pepper and salt as a seasoning, 
dredge thickly over with the ground biscuit-powder, and bake of a rich 
brown. Serve up hot. 

135.— Kid Roasted Whole. 

Bespeak from a butcher a whole kid, with its head on. 

Prepare a stuffing as per recipe No. 323 or 325, and after cleaning the 
kid, stuff into it the stuffing ; break the joints of the legs, and fold and 
truss them like a pig ; then put it up to roast, basting it the whole 
time with beef suet melted down, to which add hot water and salt. 
Serve up in a sitting posture like a pig, and with a lime in the 


156. — Potato Pie, 

^ Boil and masli down some potatoes, with pepper, salt, milk, and butter ; 
line a pie-dish a quarter of an inch thick with the mash ; arrange 
in it a nicely-browned mutton, beef, or chicken stew, cover it over 
with a thick coat of the mashed potatoes, and bake for a quarter of an 

137.— Minced Veal Potato Pie. 

^ Make a good rich veal mince, mixed with a little ham, and some 
sippets of bread-crumb cut into small squares, diamonds, &c., and fried 
in butter ; line the pie-dish with mashed potatoes as above directed ; fill 
into it the veal mince, with plenty of gravy ; arrange the sippets, cover 
over with a thick crust of the mashed potatoes, and bake for a quarter of 
an hour. 

138.— Beef Steak and Pigeon Pie. 

This should consist of a slice of good steak, two pounds of beef, one 
chittack or tw^o ounces of ghee, a teaspoonfui of salt, two fresh limes, 
four young pigeons, tw^elve oysters, twelve curry onions cut lengthways 
into fine slices, a teaspoonfui of ground pepper, some sweet herbs, and a 
dessertspoonful of flour. 

Cut up the steak into pieces three inches long, and two inches or two 
and a half wide, by half an inch thick. Cut and divide each pigeon into 
four pieces ; put up two pounds of beef with sufficient water to make a 
good strong gravy, tlirowing in all the scraggy parts and other rejections 
of the steak and pigeons. Warm the ghee, and fry in it the sliced 
onions ; throw in, well dredged with the flour, the steaks and pigeons, 
and after frying a while add the pepper, salt, soup herbs, and some of the 
rind of the limes, and about half the beef gravy. Set the whole on a slow 
fire, and simmer until the meat is tender ; allow to cool ; then add the 
oysters and the remaining gravy, with the juice of two limes ; put into 
a dish lined with pastry, cover over the whole with a pastry crust, and 

139 —Veal Pie. 

Cut a leg of veal into small pieces, or a breast into chops, and parboil 
in water enough to fill the pie-dish. When about half stewed take the 
veal out ; season the gravy with pepper, salt, a little mace, and a little 
bacon; dredge in a little flour; line the sides of the dish with a pie- 
crust ; arrange the meat, pour in the gravy, cover it with a pie-crust, 
and bake it for an hour. 

140.— Macaroni Pie. 

Take half a pound of macaroni (recipe No. 218) ; boil and throw away 
the first water ; then boil it again in some milk, and remove when 
it is quite tender. Prepare a strong gravy or soup with two pounds 
of beef, well seasoned with ground white pepper, salt, and soup herbs. 

Bruise into fine powder two ounces of some good English cheese ; take 
a dessertspoonful of very dry mustard, half a teaspoonfui of very finely 
powdered white pepper, about two teaspoonfuls of salt, and two 


chittacks or four ounces of butter. Pound very fine a couple of crisp 

Pour over the boiled macaroni sufficient beef gravy or stock to entirely 
cover it; then put in all the pepper, salt, and mustard, but only half the 
ground cheese. Set it to simmer over a slow fire until the gravy begins 
to dry, and the macaroni acquires some consistency. Then with three 
ounces of butter (free of water) butter well the baking-dish ; pou rinto 
it the macaroni ; mix the remaining ground cheese with the powdered 
biscuit, and strew it over the pie ; cut into small pieces the remaining 
ounce of butter, and throw that also over the pie; then put the dish 
into an oven, and bake to a fine light but rich brown colour. Ten to 
fifteen minutes' baking will be sufficient. 

141.— Alderman's Mock Turtle Pie. 

Make an extra rich hash of a calf's head, cutting the pieces from the 
cheeks two and a half to three inches long, and one and three-quarters 
to two inches wide. Slice the tongue, and cut into large-sized shapes. 
Prepare brain cakes, and plenty of forcemeat and egg balls as per recipes 
Nos. 289 to 295. 

Make an extra strong stock with eight calves' feet ; season it highljr 
with soup herbs, salt, and plenty of ground black pepper ; simmer nntd 
^he meat begins to drop away from the bones ; strain through a coarse 
sieve, in order to get a very thick stock, passing as much of the dissolved 
meat through as possible. 

Line a deep pie- dish with a thick and rich pie-pastry, and arrange in it 
the hash, egg and meat balls, and brain cakes, with some twenty or 
thirty green leaves of spinach, cut up to about the size and shape of the 
meat. Pour over the whole as much stock as will fill the dish, cover 
over with pastry, and bake. 

142.— Sance for Alderman's Mock Turtle Pie. 

Mix with some of the stock the contents of a canister of oysters well 
bruised, the pulp of sixteen or twenty pruiies, a blade of mace, some 
nutmeg and cloves, a wineglassful of port wine, and a tablespoonful of 
Worcestershire sauce; allow to simmer for ten minutes, and add it to 
the ready-baked pie before it is put on the table. 

143— Friar Tuck's Mock Venison Pastry Pie. 

Take the chop ends of two large fat breasts of mutton ; remove the 
bones, and after the meat has been washed, cleaned, and dried, lard well 
with narrow slips of lean bacon and corned tongue ; then cut it up into 
twelve well-shaped chops nicely trimmed ; steep them in the juice of 
onions, ginger, and garlic in the proportion of one tablespoonful of the 
former to a dessertspoonful of the latter, and half a teaspoouful of the 

Make a strong broth or stock of the other side of the mutton, and all 
the rejections of bones, &c. ; season it well with pepper, salt, and soup 
herbs; remove the scum and cut away all the fat; then strain ihroiiiiii a 
sieve, rejecting all the fat, but passing through some of the lean ; allow 


it to simmer until it thickens, then add to it two blades of mace, half a 
dozen allspice, and as many small sticks of cinnamon. 

Line a deep metal pie-dish with the pastry pie-crust as per recipe No. 
200, reserving sufficient for the upper crust. Prepare a sausage roll, 
say six inches long, and two inches and a quarter thick, of minced veal 
and udder, using the ordinary pie-crust pastry to inclose it in ; then 
slice it into twelve equal slices of the thickness of half an inch. 

Remove the twelve chops out of the onion, garlic, and ginger juice ; 
dredge them well with finely-sifted flour mixed with pepper and salt ; 
heat in a large deep frying-pan four tablespoonfuls of lard ; fry the chops 
of a light brown colour, and remove them carefully ; then dredge with 
flour and slightly brown the twelve slices of sausage, six of which lay at 
the bottom of the pie-dish ; lay over them six of the mutton chops ; over 
the mutton chops place another layer of the sliced sausage roll, ana over 
that the remaining six chops ; pour in as much of the stock or gravy as 
will fill the pie-dish, cover it over with a layer of the pastry as per recipe 
No. 200, and bake carefully. 

144. —Sauce for Friar Tuck's Mock Venison 
Pastry Pie. 

Put some of' the stock or gravy into the pan in which the chops and 
sliced sausages had been browned ; add two tablespoonfuls of bruised 
and powdered oysters, and simmer from ten to fifteen minutes. Serve 
hot, on the pie being cut, adding at the last moment a wineglassful of port 
wine and one tablespoonful of lime-juice. 

Make a hole in the centre of the pie through the crusts, and pour in 
the sauce with the help of a lipped sauce-boat. 

145— Leg of Mutton Dumpling. 

Prepare a good pie-crust with one seer and a quarter of soojee, half a 
seer of flour, and half a seer of suet, as per recipe No. 199. 

Clean and trim the leg, cutting away the end of the knuckle-bone, and 
any other projections likely to injure the dumpling. Si)rinkle it well 
with ground pepper and some salt, and confine it securely in the pastry, 
closing all joinings with the aid of a little water. Place^ the dumpling 
into a strong napkin, previously buttered and dredged with flower ; tie 
it securely, and allow it to boil from three to four hours. Care must be 
taken that during the whole process of boiling the dumpling remains 
suspended in the water, and not resting on the bottom of the pan. On 
removing it from the boiler, plunge it immediately into a large tureen of 
cold water for two or three minutes. This will strengthen the pastry 
and prevent its bursting or breaking while it is being served up. 

146.— -Sausage Rolls. 

Take equal portions of cold roast veal and ham, or cold fowl and 
tongue ; chop them together very small ; season with a teaspoonful of 
powdered sweet herbs, and a spoonful of mixed salt and cayenne pepper ; 
mix well together. Put three tablespoonfuls of the meat well rolled 
together into enough pastry (pie-crust recipe No. 199) to cover it. 



When you have used up the whole of your materials, bake them for half an 
hour in a brisk oven. These rolls are excellent eating, either hot or 
cold, and are especially adapted for travelling, gipsy, boating, or pic-nic 

147.— Dumpode Goose (Indian Way). 

Take a good fat tender goose ; feather, clean, and bone it carefully 
without destroying the skin ; when every bone has been removed, pour 
into the goose a mixture composed of a dessertspoonful each of mustard, 
sweet oil, and mixed sauces. 

Take all the bones and the giblet, the liver excepted, and make a good 
gravy seasoned with pepper, salt, soup herbs, and bay -leaves. Mince very 
fine three pounds of beef, a quarter of a pound of beef suet, a quarter 
of a pound of fat bacon, and the liver of the goose. Take of chopped 
garden herbs a tablespoonful, powdered black pepper a dessertspoonful, 
mixed hot spices finely powdered a dessertspoonful, finely-grated bread- 
crumbs two tablespoonfuls, salt a dessertspoonful, and essence of an- 
chovies, if liked, one teaspoonful. Mix the above well together, and 
stuff the goose. 

Melt two chittacks^ and a half or five ounces of ghee ; put in the 
^oose, and pour over it the soup made of the bones and giblet, and allow 
it to stew until quite tender ; then glace the goose, as also some boiled 
turnips, carrots, onions, and potatoes, and serve up hot, surrounded with 
the vegetables and some English pickles. 

148.— Dumpode Duck (Eastern Way). 

Take a good fat duck ; feather, clean, and bone it without hurting the 
skin ; pour into it a mixture made up of a teaspoonful each of mustard, 
sweet oil, and mixed sauce. 

Make a gravy of the bones and giblet, seasoning it with pepper, salt, 
soup herbs, and a few bay -leaves. 

Mince together with the liver of the duck two pounds and a half of 
good beef, half a pound of beef suet, a dessertspoonful of chopped 
garden herbs, a tablespoonful of grated bread-crumbs, half a teaspoonful 
of mixed hot spices pounded, a teaspoonful each of black pepper and 
salt, and, for those who like it, half a teaspoonful of essence of an- 
chovies. Mix these well together, and stuff the duck. Melt one chittack 
and a half or three ounces of ghee ; put in the duck ; pour over it the 
giblet gravy, and allow it to cook until tender; then glace the duck, as 
also some ready -boiled mixed vegetables, and serve up, surrounding the 
duck with the vegetables and some hot West-Indian pickle. 

149. —Fowl a la Cardinal, or Dumpode Capon 
or Fowl. 

Feather the bird, clean it, and remove every bone very carefully without 
injuring the skin. 

Make a good strong broth or gravy of the bone and giblet, reserving 
the liver. 

Pour into the bird a mixture of sweet oil, mustard, aad sauces iu the 
proportion of one teaspooniul of each. 


Mince the liver together with one pound and a hah^ of good beef, one 
pound and a half of beef suet, a dessertspoonful each of finely-chopped 
garden herbs and finely-grated bread-crumbs, a teaspoonful each of 
powdered mixed hot spices, finely-powdered black pepper, and salt, if 
liked, and half a dozen oysters. Mix all well together, and stuff the 
bird; melt two chittacks or four ounces of ghee, add to it the giblet 
gravy, cook and glace the bird in it, as also some vegetables, and serve 
up hot, adding a little cayenne pepper to the gravy to make it piquant 

150.— Brisket of Beef Trambland, 

Heat or melt in a saucepan two chittacks of butter free of water; 
fry to a light brown a tablespoonful of finely-sliced onions, then add a 
tablespoonful and a half of flour, which must be put in very gradually, 
stirring the whole time ; add half a teaspoonful of ground pepper, and 
one teaspoonful of salt. When these have been well mixed, pour in 
gradually a large cupful of pure milk, and lastly two wlneglassfuls of 
vinegar. Keep stirring to prevent the sauce lumping, Mince fine half a 
dozen i)ickled gherkins or Eiench beans, and mince up also the yolks 
and whites of six hard-boiled eggs. Boil a fresh brisket of beef, and 
dish up quite hot. Pour over it the sauce, over which sprinkle the 
minced pickle, and then cover the whole with the minced eggs. 

151.— Mutton Trambland 

Is prepared, in all respects, as the above. The joint best adapted to 
" trambland " is a fore-quarter, or only the shoulder, or the breast if re- 
quired for a small party of two or three. 



i52.~Bubble and Squeak. 

Put into a pot cold meat cut into thin slices two inches square, with 
ready-boiled peas, cauliflower, cabbage, potatoes, turnips, and carrots cut 
u}3, w^ith pepper, salt, and sliced ginger, and with as much good stock as 
will cover the meat and vegetables ; allow the whole to simmer until the 
meat and vegetables have absorbed half the stock, when it will be ready. 
Serve it up bubbling and squeaking, 

153— To Stew a Fillet of Veal. 

Bone, lard, and stuff a fillet of veal ; half roast, and then stew it with 
two quarts of white stock, a teaspoonful of lemon pickle, and one of 
mushroom catsup. Before serving, strain the gravy ; thicken it with 
butter rolled in flour ; add a little cayenne, salt, and some pickled mush- 
rooms ; heat it, and pour it over the veal. Have ready two or three 
dozens of forcemeat balls to put round it and upon the top. Garnish 
With cut lemon. 

154.— Veal Cutlets. 

Cut a neck of veal into cutlets, or take them off a leg. Season two 
well-beaten eggs with pounded mace, nutmeg, salt, pepper, and finely- 
chopped sweet marjoram, lemon, thyme, and parsley; dip the cutlets 


Into it ; sift over them grated bread, and fry them in clarified butter. 
Serve with a white sauce, forcemeat balls, and small mushrooms. 
Garnish with fried parsley. 

155— Kidney Toasts. 

Pound, in a marble mortar, the kidney and the surrounding fat ; sea- 
son with pepper, salt, grated lemon-peel, and nutmeg ; mix with it the 
yolk of an egg well beaten ; lay it upon thin toasted bread cut into 
square bits ; put a little butter into a dish, lay in it the kidney toasts, 
and brown them in an oven. Serve them very hot, 

156.— Rolled Mutton. 

Bone a shoulder of mutton carefully, so as not to injure the skin ; cut 
all the meat from the skin, mince it small, and season it highly with 
pepper, nutmeg, and a clove, some parsley, lemon, thyme, sweet mar- 
joram chopped, and a pounded onion, all well mixed, together with the 
well -beaten yolk of an egg; roll it up very tightly in the skin; tie it 
round, and bake it in an oven for two or three hours, according to the 
size of the mutton. Make a gravy of the bones and parings ; season 
with an onion, pepper, and salt ; strain and thicken it with flour and 
butter; add a tablespoonful each of vinegar, mushroom catsup, soy, 
and lemon pickle, and a teacupful of port wine ; garnish with force- 
meat balls made of grated bread, and part of the mince. 

157.— Haggis. 

Wash and clean the heart and lights ; parboil and mince them very 
small ; add one pound of minced suet, two or three large onions minced, 
and two small handfals of oatmeal ; season highly with pepper and salt, 
and mix all well together : the bag being perfectly clean and^ sweet, put 
in the ingredients; press out the air, sew it up, and boil it for three 

158.— To Boil Marrow-bones. 

Saw them even at the bottom ; butter and flour some bits of linen, and 
tie a piece over the top of each bone ; boil them for an hour or two ; 
take off the linen, and serve them with thin slices of dry toast cut into 
square bits. At table the marrow should be put upon the toast, and a 
little pepper and salt sprinkled over it. 

159.— Beef or Mutton Baked with Potatoes, 

Boil some potatoes ; peel and pound them in a mortar with one or two 
small onions ; moisten them with milk and an egg beaten up ; add a little 
salt and pepper. Season slices of beef or mutton chops with salt and 
pepper, and more onion, if the flavour is approved ; rub the bottom of a 
pudding-dish with butter, and put in a layer of the mashed potatoes, which 
should be as thick as a batter, and then a layer of meat, and so on 
alternately, till the dish is filled, ending with potatoes. Bake in an oven 
for one kour. 


i6o.— Olive Royals. 

Boil one pound of potatoes, and when nearly cold rub them perfectlj 
smooth with four ounces of flour and one ounce of butter; knead all 
together till it becomes a paste ; roll it out about a quarter of an inch 
thick, cut it into rounds, and lay upon one side any sort of cold roasted 
meat cut into thin small bits, and seasoned with pepper and salt ; put a 
small bit of butter over the meat ; wet the edges of the paste, and close 
it in the form of half-circles. JFry them in boiling fresh dripping till of a 
light brown colour ; lay them before the fire, on the back of a sieve, to 
drain. Serve them with or without gravy in the dish. For a change, 
mince the meat, and season it as before directed. The potatoes should 
be very mealy. 

i6i.— To Boil Ox-Cheek. 

Wash half a head very clean ; let it lie in cold water for some hours ; 
break the bone in two, taking care not to break the flesh ; put it into a 
pot of boiling water, and let it boil from two to three hours ; take out 
the bone. Serve it with boiled carrots and turnips. The liquor in which 
the head has been boiled may be strained^ and made into barley broth. 

162.— To Stew Ox-Cheek. 

Clean the head as before directed, and parboil it ; take out the bone ; 
stew it in part of the liquor in which it was boiled, thickened with a 
piece of butter mixed with flour, and browned. Cut into dice, or into 
any fancy shape, as many carrots and turnips as will fill a pint basin. 
Mince two or three onions, add the vegetables, and season with salt and 
pepper. Cover the pan closely, and stew it two hours. A little before 
serving, add a glassful of port wine. 

163.— Dressed Ox-Cheek. 

Prepare it as directed for stewing ; cut the meat into square pieces ; 
make a sauce with a quart of good gravy, thickened with butter mixed 
with flour ; season with salt and pepper, a little cayenne, and a table- 
spoonful of vinegar; put in the head, and simmer it till quite tender. 
A few minutes before serving add a little catsup or white wine. Eorce- 
meat balls may be added. 

164.— Potted Ox-Cheek 

May be made of the meat that is left from any one of the above dishes. 
It is cut into small bits, and heated uf) with a little of the liquor in 
which the cheek was boiled, seasoned with pepper, salt, nutmeg, and a 
little vinegar, then put into a mould, and turned out when required for 
use. It is used for supper or luncheon, and is eaten with mustard and 

165.— Breasts of Mutton a la Ste. Menoult. 

Stew them with carrots, onions, and spices in gravy, and when done 
drain them and take out the bones ; flatten the meat between two dishes^ 


and when cold cut it into the form of cutlets or hearts ; brush them 
with the beaten yolk of an egg ; roll them in grated bread, then in 
clarified butter, and again in the grated bread. Bake them in an oven 
till of a fine brown colour, and serve them with an Italian or any 
other sauce. 

1 66. —To Cure Mutton Ham. 

Cut a hind quarter of good mutton into the shape of a ham ; pound one 
ounce of saltpetre, with one pound of coarse salt and a quarter of a 
pound of brown sugar ; rub the ham well with this mixture, taking care 
to stuff the hole of the shank well with salt and sugar, and let it lie a 
fortnight, rubbing it well with the pickle every two or three days ; then 
take it out and press it with a weight for one day ; smoke it with saw- 
dust for ten or fifteen days, or hang it to dry in the kitchen. If the ham 
is to be boiled soon after it has been smoked, soak it one hour ; and if it 
has been smoked any length of time, it will require to be soaked several 
hours. Put it on in cold water and boil it gently two hours. It is eaten 
cold at breakfast, luncheon, or supper. A mutton ham is sometimes 
cured with the above quantity of salt and sugar, with the addition of 
half an ounce of pepper, a quarter of an ounce of cloves, and one 

167.— Meat or Birds in Jelly. 

Clean the meat or the bird or birds ; fully roast, bake, or stew in the 
usual way. 

Place the meat in the mould, or if birds, arrange theni with their 
breasts downwards ; fill the mould quite full with the jelly, recipe 
No. 329 ; set it to cool till the next day ; then turn it on a dish, breasts 
upwards. Garnish the dish with curled parsley, and some of the jelly 
cut fine, and sprinkled about. 

If the jelly be clear, it will form a handsome side-dish for dinner or 

168.— Pigeons in Savoury Jelly. 

Bone six pigeons ; remove the heads and feet, stuff with sausage- 
meat, and roast ; lay the pigeons in a mould with the breasts down; iilJ 
up the mould with jelly, recipe No. 329 ; and when cold, turn out. 
Garnish with parsley, and some of the jelly cut fine, and sprinkled round 
the dish. 

E 2 



All vegetables should be boiled quickly, and, with the exception of 
spinach, in an open vessel, skimming them carefully. 

Herbs of all sorts should be gathered when in flower, and on a dry 
day, and, being well cleaned from dust and dirt, tied up in small 
bunches and dried before the . fire. They may then be kept in paper 
bags labelled ; or rubbed to a powder, sifted, and put into bottles and 

169.— To Boil Potatoes. 

Wash and pare them, throwing them into cold water as they are 
pared; put them into a saucepan, cover them with cold water, and 
throw in a little salt ; cover the saucepan closely, and let them boil 
quickly for half an hour ; pour off the water immediately, and set the pau 
by the side of the fire to dry the potatoes. 

170. — Another Way. 

Wash them very clean, put them on in cold water, cover the saucepan, 
and let them boil quickly ; as soon as the water boils pour it ofP, and 
cover them with cold water ; add a little salt, and when the water boils 
pour it off instantly, when the potatoes will be sufficiently done ; dry 
them, and take off the skins before serving. 

171.— To Broil Boiled Potatoes. 

After boiling potatoes not quite sufficiently to send to table, put them 
on a gridiron over a clear fire, and turn them frequently till they are of 
a nice brown colour all over ; serve them hot ; take care they do not 
become too hard, as that spoHs the flavour. 

172.— To Brown Potatoes under Meat while Roasting. 

After being boiled, lay them on a dish, and ^lace it in the dripping- 
pan ; baste them now and then with a httle of the meat dripping, and 
when one side is browned turn the other; they should all be of aa 
equal colour. 

173.— Potato Ribbons. 

Wash four or five large potatoes, scrape them, and cut them into thin 
strips round and round, keeping as nearly to one width as possible; 
throw them into cold water as they are cut, and then fry them of a light 
brown, in very hot or boiling beef dripping ; strew over them a little salt 
and pepper, and before serving, drain them upon a dish turned up before 
the fire. 

174.— To Boil Turnips. 

Wasn, pare, and throw 'them into cold water ; put them on in boiling 
water with a little salt, and boil them from two hours to two and a half; 


drain them in a colander, put them into a saucepan, and, mixing in a bit 
of butter, with a beater mash them very smoothly ; add half a pint of 
milk, mix it well with the turnips, and make them quite hot before 
serving. If they are to be served plain, dish them as soon as the water 
is drained off. 

175.— To Dress Young Turnips. 

Wash, peel, and boil them till tender in water with a little salt ; serve 
them with melted butter poured over them. Or, 

They may be stewed in a pint of milk thickened with a bit of butter 
rolled in flour, and seasoned with salt and pepper, and served with the 

176.— To Boil Spinach. 

Pick it very carefully, and wash it thoroughly two or three times in 
plenty of cold water ; then put it on in boiling water with a little salt ; 
let it boil nearly twenty minutes ; put it into a colander, hold it under 
the water-cock, and let the water run on it for a minute; put it into a 
saucepan, beat it perfectly smooth with a beater or wooden spoon, add a 
bit of butter and three tablespoonfuls of cream, mix it well together, 
and make it hot before serving. When dished, it is scored in squares 
with the back of a knife. 

177. — Another Way, 

After being nicely picked and well washed, put it into a saucepan, 
with no more water than adheres to it ; add a little salt ; cover the pan 
closely, and boil it till tender, frequently shaking it ; beat it quite 
smooth, adding butter and cream, and make it quite hot. Spinach may 
be served with poached eggs, or fried sausages laid on it. 

When the spinach is bitter, it is preferable to boil it in water. 

178.— To Boil Cauliflowers. 

^ Trim them neatly, and let them lie an hour or two in cold water ; then 
rinse them in fresh cold water, and put them with a very little salt into 
boiling water ; boil them twenty minutes, or half an hour if very large. 
They may be boiled in milk and water, and require to be skimmed with 
particular attention. 

179.— To Boil French Beans. 

Cut off the stalk and string them ; if not very young, cut them in four, 
or into very thin slices ; put them into water as they are done, and put 
them on in boiling water, with a little salt, and let them boil for half an 
hour. If they are old they will require a longer time to boil. Melted 
butter in a sauce-tureen is served with them. 

180.— To Boil Asparagus. 

Wash them well, scrape, and tie them up in small bundles ; cut them 
all even at the bottom, and as they are done put them into cold water ; 
put them on in boiling water, with a little salt, and let them boil twenty 


or twenty-five minutes ; take them up, lay them upon a slice of toasted 
bread cut in four, and the crusts pared off, with the tops meeting in the 
iTiiddle of the dish, and cut off the strings. 

i8i. — Asparagus a la Francais. 

Boil it, and chop small the heads and tender parts of the stalks, 
3«:ether with a boiled onion ; add a little salt and pepper, and the beaten 
yolk of an egg ; heat it up. Serve it on sippets of toasted bread, and 
pour over it a little melted butter. 

182.— To Boil Brocoli. 

Wash it, cut off all the outside leaves and stalks, throw it into cold 
water as it is trimmed, put it on in boiling water with a little salt, and 
boil it for twenty-five minutes or half an hour. It is sometimes served 
upon bits of toasted bread, and a little melted butter poured round it. 

183.— To Boil Artichokes. 

Cut off the stalks close to the bottom, wash them well, and let them 
lie for sonie hours in cold water; put them on in boiling water with a 
little salt in it, cover the pan closely, and boil them an hour and a half. 
If they are old, and have not been freshly gathered, they will take a longer 
time to boil. Melted butter is served with them in a sauce-tureen. 

184.— To Boil Young Green Cabbages. 

Wash and clean them well, put them on in boiling water with a little 
salt in it, and let them boil quickly from three-quarters to nearly an 
hour. Serve with melted butter. 

185.— To Stew Cucumbers. 

Pare eight or ten large cucumbers, and cut them into thick slices ; flour 
them well, and fry them in butter ; then put them into a saucepan with 
a teacupful of gravy; season it highly with caj^enne, salt, mushroom 
catsup, and a little port wine. Let them stew for an hour, and serve 
them hot. 

1^6.— Another Way, 

Pare the cucumbers, and let them lie in vinegar and water with a little 
salt in it \ drain them, and put them into a saucepan with a pint of 
gravy, a slice of lean ham, an onion stuck with one or two cloves, and a 
bunch of parsley and thyme ; let them stew, closely covered, till Tender. 
Take out the cucumbers, strain and thicken the gravy with a piece of 
butter rolled in flour, boil it up, and pour it over the cucumbers. 

187.— To Stew Mushrooms. 

Clean them as for pickling, and, after washing them, put them into a 
saucepan, with an anchovy, two cloves, some nutmeg sliced, mace, whole 
pepper, and salt; let them stew in their own liquor till tender. 


In this way they will keep for some time, and when required to he 
dressed, pick out the spice, and to a dishful put two large tablcspoonfuls 
of white wine ; add part of their own liquor, and let them just boil ; then 
s-tir in a bit of butter dredged with flour, and two tatlespoonfuls of 

Eor a good-si^ed dishful, take a pint of white stock ; season it with salt, 
pepper, and a little lemon pickle ; thicken it with a bit of butter rolled in 
^our; cleanse and peel the mushrooms, sprinkle them with a very 
little salt, boil them for three or four minutes, put them into the gravy 
when it is hot, and stew them for fifteen minutes. 

189.— To Roast Onions, 

Uoast them with the skins on in an oven, that they may brown equally. 
They are eaten with cold fresh butter, pepper, and salt. 

190.— Onions, Plain Boiled. 

Peel them, and let them lie an hour in cold water, put them on in 
boiling milk and water ; boil them till tender, and serve with melted 
butter poured over them. 

191.— To Boil Carrots. 

Scrape, wash, and clean them ; put them on in boiling water witb some 
salt in it, and boil them from two to three hours. Very young carrots 
will require one hour. 

192.— Carrots, Flemish Way, 

Prepare (after boiling) in the form of dice, balls, stars, crescents, &c., 
and stew with chopped parsley, young onions, salt and pepper, in plain 
melted butter, or good brown gravy. 

193.— Green Peas Stewed. 

Put a quart of good peas into a stewpan, with a lettuce and small 
onion sliced small, but not any water ; add a piece of butter the size of 
an orange, pepper and salt to taste, and stew gently for two hours. Beat 
up an egg, and stir into them (or a lump of butter will do as well) ; mint 
should be stewed (if it can be procured) with them, and ought to be 
chopped fine, and stirred in with some good gravy. 

194.— To Boil Green Peas. 

After being shelled, wash them, drain them in a colander, put them on 
in plenty of boiling water, with a teaspoonful of salt, and one of pounded 
loaf sugar : boil them till they become tender, which, if young, will 
be in less than half an hour ; if old, they will require move than an hour ; 
iirain them in a colander, and put them immediately into a dish with a 


slice of fresh butter in it. Some peoi)le think it an improvement to boil a 
small bunch of mint with the peas ; it is then minced finely, and laid in 
small heaps at the end or sides of the dish. If peas are allowed to stand 
in the water after being boiled they lose their colour. 

(/ 195.— To Stew Young Peas and Lettuce. 

Wash and make perfectly clean one or two heads of cabbage lettuce, 
pick off the outside leaves, and lay them for two hours in cold water 
with a little salt in it ; then slice them, and put them them into a sauce- 
pan, with a quart or three pints of peas, three tablespoonfuls of gravy, 
a bit of butter dreds^ed with flower, some pepper and salt, and a tea- 
spoonful of pounded loaf sugar. Let them stew, closely covered, till the 
peas are soft. 

196.— Peas for a Second- course Dish, a la Francais. 

Put a quart of fine green peas, together with a bit of butter the size 
of a walnut, into as much warm water as will cover them, in which Jet 
them stand for eight or ten minutes. Strain off the water, put them into 
a saucepan, coyer it, stir them frequently, and when a little tender add 
a bunch of parsley and a young onion, nearly a dessertspoonful of loaf 
sugar, and an ounce of butter mixed with a teaspoonful of flour ; keep 
stirring them now and then till the peas be tender, and add, if they 
become too thick, a tablespoonful of hot water. Before serving, take 
out the onion and bunch of parsley. 

197.— To Steam Peas. 

Shell and close-pack the peas securely in a large quantity of lettuce- 
salad leaves ; put the package into a stewpan over a moderate fire for 
the ordinary time required to boil peas, say half an hour, when they will 
be ready. 

198.— Vegetable Mash. 

Take boiled potatoes, cauliflower, carrots, turnips, and green peas ; 
mash down the potatoes with plenty of butter, pepper, and salt ; mince 
small the cauliflower, carrots, and turnips, and add them with the peas to 
the mashed potatoes i mix them all well together^ and serve up hav. 



199.— Pastry for Pies and Tarts. 

To every three ounces of flour take one ounce of soojee, two ounces of 
beef suet, and a little salt ; pick and clean the suet, pound it in a 
mortar, and make a flat circular cake of it ; make a dough of the flour 
and soojee, knead it well, divide it into two equal parts, and make them 
into two flat circular cakes quite as large as the suet cake ; roll the 
three together, placing the suet cake between the two flour cakes ; double 
the whole up twice, and roll it out again, when it will be ready for use. 

200. —Pastry for Eriar Tuck's Mock Venison 
Pasty Pie. 

Take of veal one pound, and of udder one pound ; pick, clean, and wash 
them ; chop, mince, and pound them in a mortar; season with salt and 
white pepper ; fix the mixture with the yolk and white of an egg well 
beaten up ; pass it through a sieve, rejecting all that will not pass ; and 
form it into a flat circular cake. 

Make a dough of two pounds and a half of flour and half a pound of 
soojee; add a little salt, and knead it well; then form two cakes of the 
dough ; place the veal and udder cake between, and roll out the three 
very carefully ; double up the whole and roll it out again, when it will be 

^ The pie-dish should be lined thickly with the pastry, and, although a 
single layer should cover the top of the pie, the sides and edges of the 
dish should be built up high with it ; a^ double layer of the crust is not 
interdicted to cover the top of the pie if it will not interfere with raising 
it up. 

201.— Custard, 

Take a seer of milk and a stick of cinnamon, and boil down to half the 
quantity ; add sugar to taste ; beat up quickly the yolks of four eggs, and 
add them^ gradually to the milk, stirring it continually ; after a while 
thicken with a tablespoonful of rice flour ; take it off the fire, and flavour 
with rose water, orange-flower water, or vanilla. 

202. — Orange Custard. 

Boil very tender the rind of half an orange, and beat it in a mortar 
until it is very fine ; put to it a spoonful of the best brandy, the juice of 
an orange, four ounces of loaf sugar, and the yolk of four eggs ; beat 
them altogether for ten minutes, and then pour in by degrees a pint of 
boiling milk ; beat them until cold ; then put them in custard-cups into a 
dish of hot water; let them stand till they are set ; then take thera out, 
and stick preserved orange-peel on the top. This forms a fine-flavoured 
dish, and may be served up hot or cold. 


203.— Chocolate Custard. 

Hasp three ounces of fine Spanish chocolate, which has the vanilla 
flavour; make a paste of it with the smallest possible quantity of water- 
put two pints of pure milk over the fire, and let it boil ; then add 
powdered loaf sugar to your taste, and a little salt ; meanwhile, beat up 
the chocolate with some of the milk as it boils, and mix it well ; pour 
it into tlie boiling milk, which you must keep in motion; add the yolks 
of eight eggs well beaten up ; keep stirring in, or rather milling the 
mixture, until of sufficient consistency ; when cool enough put the 
custards into glasses. 

204.— Almond Custard. 

Blanch and pound, with two tablespoonfuls of orange-flower water, a 
quarter of a pound of almonds ; add rather more than a pint of milk, 
thickened witli a teaspoonful of corn-flour, and the well-beaten-up yolks 
of six eggs ; sweeten to taste with pounded loaf sugar, and stir it over a 
slow fire till it thickens, but do not allow it to boil. Serve up in glass 

205.— Princess Royal Custard. 

Beat up in a large deep bowl the yolks of eight fresh eggs; dredge 
into it wliile beating up a dessertspoonful of corn-flour ; sweeten to 
taste with the best pounded loaf sugar ; add to it a quarter of a pound of 
Jordan almonds well bruised in a marble mortar ; pour the mixture into 
a clean newly-tinned copper pan ; stir into it a seer of good cold milk ; 
have a brisk flaming fire ready. Put the pan on the fire ; never cease 
stirring it, keeping tiie spoon as much as possible in the centre of the 
pan ; reduce the flame after it has boiled for fifteen minutes, and continue 
to boil for a few minutes longer, until the custard is of the consistency 

Eill the custard cups or glasses, leaving about half an inch space to 
fill up with the whites of the eggs, beaten up to a very light froth, which 
should be done a quarter or half an hour before serving up. While it is 
being beaten up, flavour it with a little essence of almonds, or orange- 
flower water. 

206. — Rose-bloom Custard. 

This is made in every respect like the foregoing, adding some bruised 
almonds, and a little rose-bloom to tint the custard. The froth of the 
white cf the eggs is also tinted with a few drops of the rose-bloom. 

207.— Blanc Mange. 

Boil, till dissolved, three-fourths of an ounce of isinglass in as much 
water as will cover it ; when lukewarm, add to it gradually a quart of 
good rich milk, with a stick of cinnamon, some lemon-peel, and a few 
bitter almonds well pounded; sweeten to taste; boil^ for five or six 
minutes, stirring it all the while ; strain through muslin into moulds, and 
place in a pan of cold water to congeal. 



208. — Another Way. 

Blanch and pound witli a little rose-water two ounces of sweet and 
six bitter almonds ; dissolve three-fourtlis of an ounce of isinglass in a 
little water ; when nearly cool, mix it into a quart of good rich milk ; 
mix in the almonds the peel of a small lemon and a stick of cinnamon ; 
sweeten to taste with good clean sugar ; let it stand for two or three 
hours ; then put it into a pan, and let it boil for six or eight minutes, 
stirring it constantly ; strain through muslin, and keep stirring it until 
nearly cold ; then pour it into moulds. 

209.— Rice Blanc Mange. 

^ Mix to a stiff smooth paste four tablespoonfuls of finely-sifted ground 
rice-flour, with a little cold milk ; then stir it into a quart of boiling 
milk, in which had been dissolved one-eighth of an ounce of isinglass, 
a stick of cinnamon, and the peel of half a small lemon ; sweeten to taste ; 
boil it from ten to fifteen -minutes, stirring it carefully all the while; 
remove it from the fire, and mix into it briskly a tablespoonful of 
pounded almonds, and pour it while scalding hot into moulds previously 
dipped in ^0/^ water. ^ 

N.B. — If it be desired to tint it in streaks like marble, drop into the 
mould every here and there, at the time of pouring the blanc mange, 
some of the cochineal, recipe No. 268. 

2IO.— Corn-flour Blanc Mange. 

The above recipe will answer, except that the quantity of corn-flour 
must be in the proportion of two tablespoonfuls to every quart of milk. 

211. — Christmas Plum Pudding (Indian Way). 

This pudding may be made a few days before it is required for the 

Take of cleaned and picked raisins one pound and a half, currants half 
a pound, finely-grated bread-crumbs three-quarters of a pound, finely-- 
sliced mixed peel half a pound, finely-minced suet three-quarters of 
a pound, and sugar three-quarters of a pound. Mix all these well 
together with half a teaspoonful of finely-powdered mixed spices, say 
cinnamon, nutmeg, and mace; then moisten the mixture with lialfa 
pound of butter free of water, twelve eggs v/ell beaten, and a wineglassf ul 
of brandy, stirring it well the whole time, that the ingredients may be 
thoroughly mixed. 

Butter a large piece of cloth or napkin ; dredge it well with flour ; put 
the mixture into it, and tie it down tightly ; alter boiling it steadily for 
seven hours take it out of the boiler and hang it up immediately, until 
the day it is intended to be eaten, when it should be boiled again for fully 
two hours, care being taken that the water is boiling before the pudding 
is put into it. Then turn it out of the towel, and serve up with brandy 


212.— Bombay Pudding. 

Take two pounds or one seer of soojee, half roast it, then boil it in 
water until it becomes very thick ; butter a soup-plate or any other dish 
of about the same depth ; pour the boiled soojee into it ; when it has 
cooled and congealed, cut it into eight or more cakes ; rub the cakes over 
with the yolk of an egg, dredge with iinely-sifted flour, and fry in ghee 
until they acquire a rich brown colour. Arrange them in a dish, and pour 
over them a thick syrup flavoured with lemon-juice. 

213. — Another Way, 

Make a good sweet custard and set it aside ; rasp fine a cqcoanut, and 
fry it in a little butter with grated nutmeg; pour into it gradually 
a wineglassful of brandy, stirring it all the time ; have a pudding-dish lined 
with a good^ puff paste ; pour the fried cocoanut gradually into the 
custard, stirring it well all the while ; fill the pudding-dish with the 
mixture, and bake it in a gentle oven for fifteen to twenty minutes, or 
until the pudding is cooked. 

214.— Cocoanut Rice Pudding. 

Soak a breakfastcupful of fine rice in water until quite soft ; scoop out 
the contents of a hard cocoanut ; extract all the milk with a little boihng- 
hot water, then boil the rice in it, sweeten it to taste with some date 
jagree or treacle, and put in a few grains of aniseed. Pour the mixture 
into a buttered pudding-dish and bake it slightly. 

215. — Indian Lemon Pudding. 

Take four chittacks or eight ounces of butter free of water, six 
chittacks or twelve ounces of white sugar, twelve fresh eggs, four wine- 
glassfuls of lemon or lime juice, and four tablespoonfuls of finely-grated 
bread-crumbs. Mix the butter and the sugar, add the yolks of the eggs, 
then the lime-juice and bread-crumbs, and when the oven is ready add 
the whites of the eggs well beaten up, put the whole into a buttered 
pudding-dish, and bake it immediately. 

216. — Marmalade Pudding. 

This pudding requires care in mixing the ingredients thoroughly to- 
gether, but it proves so excellent when eaten, either cold or hot, that it 
fully repays the trouble of preparation. Shred six ounces of fresh beef 
suet, and chop it up fine ; mix it with two ounces of moist sugar, 
a quarter of a pound of well-grated bread-crumbs, and then stir in half a 
pint of new milk ; when these are all mixed, add the well-beaten yolks 
of three eggs, whisk all together for a quarter of an hour, and set it to 
stand on a cold stone for an hour. Butter a pudding-dish or mould 
thickly, place a layer of the above mixture in it, then a layer of marma- 
lade, another layer of mixture, and so on alternately until the mixture is 
exhausted. Eor the above quantity about one pound of marmalade will 
be required. Whisk the whites of the eggs with a little loaf sugar and 


orange-iiower water, place the frotli at the top of the puddiag, and bake 
for an hour and a half in a moderate oven. 

217.— Custard Pudding. 

Mix with a pint of cream or milk six well-beaten eggs, two tablespoon- 
fuls of finely-sifted flour, half a small nutme«i: grated, or an equal quantity 
of pounded cinnamon, a tablespoonful of pounded loaf sugar, and a little 
salt ; put it into a cloth or buttered basin, that will exactly hold it, and 
boil it for half an hour. Serve with wine sauce. 

218. — Macaroni. 

Take the yolks and white of two fresh eggs, and as much finely- sifted 
flour (English or American preferable to country) as will make a good 
dough of the consistency of dough for pie-crusts without the addition of 
any water ; roll it out to its full extent on a large board to about the 
! thickness of an eight-anna piece ; then cut it up into small squares, dia- 
i monds, or circles, or into any shape or design you please, which must be 
done quickly, as within an hour of its being rolled out the pastry will 
harden. It may be used immediately, or in the winter it may be kept 
good for a few days. 

N.B. — If pipe macaroni be required, cut the macaroni in ribbons of the 
required width, dredge some flour over it, and put it lengthways ovei 
glass pipes, joining the two cut ends with the aid of a little raw egg, and 
draw the pipes out as the pastry hardens round them. Eor pipe maca- 
roni, the pastry should be rolled finer. 

219.— Tart and Pie Crusts of Soojee. 

To one seer and a quarter of soojee add half a seer of suet and a tea- 
spoonful of salt. Thoroughly clean the suet, remove all the skin and othei 
obectionable particles, chop, mince, and pound fine in a mortar. Damp the 
soojee for half an hour before kneading it, then knead it with the suet 
and a little of the yeast, recipe No. 283 ; divide it into parts, dredge it with 
flour, and roll in layers ; repeat the operation two or three times, and the 
pastry when baked will be light and flaky. Half a seer of flour will be 
required for dredging and rolling. 

Chappatee or Hand-bread. 

The native hand-bread is made simply of wheat-flour and water ; the 
addition of a little salt would be an improvement. Make a good dough 
of flour and water, take a piece about the size of an egg, roll it ou^ 
to the circumference of a half-plate, and bake it over an iron or earthen 

221. — Dalpooree. 

Prepare a dal chur churree, recipe No. 93 ; put it into a marble 
mortar, and reduce it to a fine paste. Prepare an ordinary pie pastry ; 
take two pieces of the prepared dough, each of the size of a walnut j 
shape them into two small bowls j take as much of the dal paste as wiU 


make a bail of the size of a walnut ; put it into one of the bowls of 
dough, and cover it over with the other bowl, and then roll out the whole 
very carefully to the size of a dinner-plate, and fry in ghee of a very light • ji 
yellow colour. The lighter and thinner dalpoorees can be made the better. 
They should be eaten hot. 

222.— Dal Pittas. 

Prepare an ordinary pie-crust, and the dal chur churree, recipe No. 93 ;' 
roll out the pastry, cut into circles of the size of saucers, put into them 
a tablespoonful of the dal, and close them ; fry in ghee of a light brown 
colour. They should be eaten hot. 

223.— Prawn Doopiaja Pittas. 

The same as the above, enclosing in the pastry a tablespoonful of the! 

prawn doopiaja, recipe No. 69 ; fry in ghee. 1 

N.B. — The prawns should be minced before being put into the pastry^ 

224. — Prawn Doopiaja Loaf. 

Pare away very finely all the outer brown crust of the bread, withou^ 
injuring the inner crust ; cut out of the top of the loaf a small square 
sufficiently large to extract from within all the crumb, leaving the shell 
complete ; then fill the loaf up to the top either with some prawn doopiaja 
minced, or with the prawn cofta curry. No. 37, and as much gravy as it 
will take ; replace the square bit at the top, bake it to a light brown, 
and serve up hot. 

225.— Fowl Doopiaja Loaf 

Is made in the same way as the prawn loaf, the difference being that 
the shell of the bread is stuffed with either a fowl doopiaja, recipe No. 
23, or with the chicken cofta curry, recipe No. 34 ; all the bones of the 
fowl will require to be removed before the bread is stuffed with the 

226.— Palooree. 

Take of the finely-sifted flour of the chunna ka dal, which has been 
previously parched, one seer ; six large Patna onions finely sliced and 
chopped ; eight fresh green chilies sliced very fine ; a tablespoonful each 
of finely-chopped soa mattee, saug, and parsley; a dessertspoonful of salt 
and a teaspoonful of finely-ground green ginger. Put the seer ^ of dal- 
flour into a large deep pan, and mix into it all the above condiments ; 
then keep adding to it water, very gradually and in small quantities at a 
time, mixing it briskly the whole while, until it is of a consistency that if 
poured on a plate from a spoon it will incline to a pyramid, or if dropped 
into a glass of water will not readily dissolve, but drop to the bottom en 
masse. In this state the mixture will be ready to fry. 

Take half a seer of the best mustard oil ; put it into a deep frying-pan 
with some fine slices of lemon-peel, and fry it or cook it thoroughly ; 
remove three-fourths of the cooked oil from the frying-pan, and into the 
remainder, while boiling and bubbling, with a tablespoon pour in the 



preparation in the shape of rocks, and allow to brown, turning them over 
so that top and bottom may be of the same colour. As the oil is being 
expended clear the pan of all particles which may accumulate, pour in 
some more of the ready-cooked oil, and continue to fry until ail the 
mixture is fried. They should be eaten hot. 

227.— Cocoanut Pittas. 

Scrape finely a cocoanut, brown it with some jagree and a few grains 
of the black cardamom^ seed, and set aside ; then prepare a pastry of 
finely-sifted rice-flour (it must be kneaded with boiling-hot water, and 
will not roll out); take as much as the size of a duck's egg, and press it 
out flat in the palm of ^ your hand to the size of a large saucer ; put a 
tablespoonful of the fried cocoanut into it, and close it up in a half-moon 
shape, with the help of a little water. Have a wide-mouthed large 
earthen pot of boiling water; stretch and tie over its mouth a napkin, 
and steam the pittas or cakes over them ; they will be ready in half an 
hour, and may be eaten hot or cold. 

228.— Plantain Fritters. 

^ Prepare a batter of twelve ripe plantains, four tablespoonfuls of finely- 
sifted flour, half a cupful of milk, sugar to taste, and cardamom and cara- 
way seeds, with a couple of eggs beaten up ; mix the whole well together, 
and make into small cakes by pouring a tablespoonful at a time of the 
mixture into melted ghee ; fry them on both sides to a good brown 
colour, and serve up hot. 

229.— Fried Plantains. 

.Slice or divide very ripe plantains lengthways into two; brush them 
slightly with the yolk of an egg ; dredge with flour, and try in melted 
ghee. Serve up hot, sprinkled with crushed crystallized sugar. 

230.— Bibinca Dosee, or Portuguese Cocoanut Pudding. 

Extract a cupful of milk from two cocoanuts, and set it aside. Make 
a syrup of three-quarters of a pound of sugar ; mix into the syrup half 
a pound of rice-ilour finely sifted, and the cocoanut milk, which boil 
over a good fire, stirring the whole while until it thickens ; pour it into a 
buttered pudding-dish, and bake it of a rich light-brown colour. 

231.— Bole Comadree, or Portuguese Cocoanut 
Pudding with Jagree. 

Extract a cupful of milk from two cocoanuts, and set it aside. Make 
a syrup of half a pound of sugar ; mix into it half a pound of finely- 
sifted rice-flour, and set aside ; fry with the j^olk of an egg all the 
scrapings of the two cocoanuts, half a pound of jagree, and some grains 
of aniseed ; then mix the whole thoroughlv together, and after the oven 
is well heated, and ready to receive the pudding, pour the mixture into a 
well-butt?-ed pudding-dish, and bake over a slow fire until it is perfectly 






232.— Goolgoola, or Fritters. 

Take half a seer or one pound each of flour, sugar, and rnilk, half a 
dozen small sticks of cinnamon, a little yeast, and half a seer of ghee ; 
mix the flour with the yeast and a little milk; add water sufficient to 
bring it to a thick consistency ; then put into it gradually the sugar and 
the remainder of the milk, and place it on the fire, adding the cinnamon ; 
keep stirring it with a large spoon until it is again reduced to a thick 
consistency ; remove it from the fire, and when it has cooled make it up 
into small balls, and fry them in ghee. 

233. — Another Way {as usually served on the tea-tahle). 

Take two chittacks or four ounces of soojee, four eggs well beaten up. 
and four chittacks or eight ounces of milk ; mix the soojee and eggs, 
beating them well together, and gradually add the milk. Melt down 
three chittacks or six ounces of ghee in a small but deep pan ; pour 
into the boiling ghee in one spot the mixture, a dessertspoonful at a 
time, and fry until of a rich brown colour. Serve up hot, sprinkled with 
crushed crystallized sugar. ^ 

234.— Cajure. r 

Mix one seer of soojee with four tahlespoonfuls of ghee ; add half a 
seer of sugar ; mix well together ; then pour in gradually a quarter of a 
seer of milk, and last of all as much flour as will make a good dough ; 
let it be well kneaded, and then allowed to stand for two or three hours. 

Have some ghee melted; take the dough of the size of walnuts, 
shape them like shells and fry them in the melted ghee until they 
acquire a rich brown colour. 

235.— Hulluah. 

Steep half a seer of soojee in one seer of water for twelve hours, or, if 
the hulluah be made in the winter, let it soak for eighteen hours ; it will 
then be the " milk of soojee," which strain through a coarse duster, re- 
jecting only such impurities as remain unstrained ; add to the milk half 
a seer of sugar, and boil it, stirring it all the time, and as it thickens 
add three chittacks or six ounces of ghee, warmed with a few white 
cardamoms and a few small sticks of cinnamon ; continue stirring it from 
first to last until the whole is well mixed together, and the hulluah finally 
taken out of the pan ; while warm put it into shapes or moulds. 

236. — Another Way. 

Take half a seer each of soojee, ghee, sugar, almonds, and raisins, and a 
few white cardamoms and sticks of cinnamon. Make a syrup of the 
sugar, and set it aside. Roast^ the soojee, or brovm it, and set it aside. 
Melt the ghee, and fry the soojee with the spices in it, after which put 
in the almonds and raisins, stirring it wxll all the time ; last of all add 
the syrup, and continue to cook and stir it until it thickens ; then re- 
move into moulds or shapes while hot. 


237.— A Two-pound or One-seer Plum Cake. 

This is the favourite cake for Christmas, weddings, birthdays, and 
ebristenings in India, and consists of the following ingredients :— 

Butter, perfectly free of water ', 4 lb. or2seer8, 

Good clean suj^ar 2 „ or 1 „ 

Raisins, cleaned, stoned, and dried 2 „ or 1 *,, 

Currants, cleaned, stoned, picked, and dried 2 „ or 1 „ 

Jordan almonds, blanched and sliced very fine 2 „ or 1 „ 

Preserved giger \ 

" oranje-peel i^^ ^^* ^^*« s™^" P^^^^s ' 

:: Sfn-p'eel f and well dried, mixed ' 

,, pumpkin ^ 

Cinnamon, finely pounded and sifted 1 TablespoonfuL 

Nutmegs, finely grated i ,, 

Dried orange-peel, fi.iely pounded and sifted ^ „ 

English caraway-seeds, cleaned and picked 2 ,, 

Mace, finely pounded and sifted ^ ,, 

Finely-sifted flour iHb. or f seer, 

Soojee i lb. or ^ seer. 

Eggs, new or fresh laid 40 

Brandy of the best quality 1 clEU'et-glass. 

An experienced man ought to be engaged to mix the ingredients, 
which, if properly done, will take fully one hour. 

Have two large glazed earthen preserving-pans ; put the sugar into 
one, and bruise it well down, breaking all the lumps; add to it three 
pounds and three-quarters of butter; then throw in one by one all the 
yolks of the forty eggs, and throw the whites into the other 
preserving-pan, mixing the sugar, butter, and the yolks the whole while 
briskly and without ceasing. While one man is mixing these ingredients 
another ought to be actively employed in beating up the whites of the 
eggs unceasingly for nearly an hour. 

After the butter has been well mixed with the sugar and eggs, dredge 
in all the finely-pounded spices and the caraway-seeds ; after a while 
dredgein the flour and soojee in small quantities at a time (this must be 
well mixed) ; the currants, raisins, and preserves, with the almonds, arc 
next to be added. By this time the man will have been engaged in 
mixing the ingredients fully three-quarters of an hour. 

After the raisins, &c., have been thoroughly mixed, pour in the brandy 
very gradually, and in small quantities at a time, and last of all add tiia 
well-beaten whites of the forty eggs : the stirring now must be very 
brisk to efPect a perfect mixture cf the whites of the eggs right through ; 
fill quickly into the moulds, and bake without a moment's delay in a 
brisk baker's oven. 

N.B.— The moulds ought to be lined with paper and well buttered. 

238.— Swiss Cakes. 
Take butter, flour, and sugar, of each the weight of four eggs ; beat 
the yolks with the sugar and some grated lemon-peel, or ten drops of 
essence of lemon, and one large teaspoonful of rose-water, or orauge- 
fiower water if preferred ; add the butter just melted, and slowly shake 
in the flour, beating it until well mixed ; beat the wliitcs of the eggs 10 
ft fr^fh. 'Diix the who'c together, and beat on for a few after the 
vhiles'are added. Butler a tin, and bake tlie caVc iiali an .ioui. 


239.-— Queen Cakes. 

Prepare eight ounces of fresli butter beaten to a cream, six ounces of 
pounded and sifted loaf sugar, half a pound of dried and sifted flour, 
the same quantity of cleaned and dried currants, four well-beaten e^jgs, 
a little grated nutmeg and pounded cinnamon, and a few pounded bitter 
almonds ; then add the sugar to the butter, put in the eggs by degrees, 
after that the flour and the other ingredients ; beat all well together for 
iialf an hour, and put it into small buttered tins, nearly filling them, and 
strew over the top finely-powdered loaf sugar. Bake them in a pretty 
brisk oven. 

240.— Shrewsbury Cakes. 

Mix with half a pound of fresh butter, washed in rose-water and 
beaten to a cream, the same quantity of dried and sifted flour, seven 
ounces of pounded and sifted loaf sugar, half an ounce of caraway- 
seeds, and two well-beaten eggs ; make them into a paste, roll it thin, 
cut it into round cakes, prick them, and bake them upon floured tins. 

241. —Another Way, I 

Eub into a pound of dried and sifted flour half a pound of fresh 
butter, seven ounces of sifted loaf sugar, the same quantity of cleaned 
and dried currants, and a iittle grated nutmeg ; make it into a paste 
with a little water and two tablespounfuls of rose or orange-flower 
water ; roll it out, and cut it into round cakes ; prick them, and bake 
them upon tins dusted with flour. 

242. —Shortbread. 

Eor two pounds of sifted flour, allow one pound of butter, a quarter 
of a pound of candied orange and lemon peel, a quarter of a pound each 
of pounded loaf sugar, blanched sweet almonds, and caraway comfits ; 
cut the lemon, the orange-peel, and almonds into small thin bits, and 
mix them with a pound and a half of the flour, a few of the caraAvay 
comfits, and the sugar ; melt the butter, and when cool, pour it into the 
flour, at the same time mixing it quickly with the hands ; form it into a 
large round nearly an inch thick, using the remainder of tke flour to 
make it up with ; cut it into four, and with the finger and thumb pinch 
each bit neatly all round the edge ; prick them with a fork, and strew the 
rest of the caraway comfits over the top. Put the pieces upon white 
paper dusted with flour, and then upon tms. Bake them in a moderate 

243.— Scotch Shortbread. 

Warm before the fire two pounds of flour and one pound of butter free 
of water ; rub the butter, with twelve ounces of sugar, into the flour with 
the band and make it into a stiff paste with four eggs, well beaten : 
the rollinsr-out to the required thickness must be done with as little use 
of the '-oUiug-pin as possible; either take small pieces, and roll them 
into obiong cakes, or roll out a large piece and cut it into squares or 
rounds ; pnck a i^aUbrn lound the edge of each cake with the back of a 


knife, and arrange slices of candied peel, caraway-seeds, and caraway 
comfits in a pattern. They will take about twenty minutes to bake, and 
the oven should not be too quick. The mixing of flour, sugar, and 
butter, and afterwards of the eggs, must be done very thoroughly and 

244. — Another Way, 
Take two pounds of flour, one pound of butter, four eggs, and twelve 
ounces of loaf sugar powdered very finely ; rub the butter and sugar 
into the flour with the hand, and by means of the eggs convert it into a 
stiff paste ; roll it out half an inch thick, and cut into square or round 
cakes ; pinch up the edges to the height of about an inch, and on the 
top of each cake place some slices of candied peel and some large 
caraway comfits, pressed down so as to imbed about half of each in the 
cake. Bake in a warm oven upon iron plates. 

245. —Gingerbread Nuts. 

Take three pounds of flour, a pound of sugar, three pounds and a half ^ 
of treacle, half an ounce of caraway-seeds, half an ounce of allspice, two 
ounces of butter, half an ounce of candied lemon-peel, three ounces of 
ground ginger, half an ounce of coriander, the yolks of three eggs, and a 
wineglassful of brandy; work the butter to a cream, then the eggs, 
spice, and brandy, then flour, sugar, and then hot treacle ; if not 
stiff enough, a little more flour must be added in rolling out, but the less 
the better. 

246. — Another Way, 
Take two pounds of flour, one pound and a quarter of treacle, half a 
pound of sugar, two ounces of ginger, three-quarters of a pound of butter 
(melted), and a small quantity of cayenne pepper ; mix all together and 
roll out to about the thickness of half an inch, or not quite so much ; cut 
into cakes, and bake in a moderate oven. 

247.— Gringer Cakes. x^^ 

In two pounds of flour well mix three-quarters of a pound of good 
moist sugar and one ounce of the best Jamaica ginger; have ready 
three-quarters of a pound of lard melted, and four eggs well beaten: 
mix the lard and eggs together and stir into tiie flour, which will 
form a paste ; roll out in thin cakes and bake in a moderately heated 

Lemon biscuits may be made tbe same way, substituting essence of 
lemon instead of ginger, 

248.— Gingerbread Spiced. ^ 

Take three-quarters of a pound of treacle, one eg^, four ounces of 
moist sugar, an ounce of powdered ginger, a quarter ol an ounce each of 
mace, cloves, allspice, and nutmeg powdered, a pound of oiled butter, and 
sufficient flour to make a stiff paste; mix t^ell, .^r.d make into thick 
pieces, which should be brushed over the top with vi\\\^^ of '^^sr ^rt 
baked for an hour in a moderate oven. 




249.— American Gingerbread. 

Take half a pound of fresh butter melted, a pound and a half of dried 
and sifted fiour, the same quantity of brown sugar, a quarter of a pound 
of pounded ginger, nine eggs, the yolks and whites separately beaten, one 
glass of rose-water, and one of white wine; mix all well together, 
and beat for an hour ; then with a spoon spread it over flat tin pans, 
about the thickness of a penny-piece ; bake it of a light brown, and while 
warm cut it into oblong pieces, and place them on end till cool, wheu 
they will be very crisp. 

250.— Rich Gingerbread C akes. 

To one pound of dried and sifted flour allow half a pound of pounded 
loaf sugar, three-quarters of a pound of fresh butter washed in rose-water, 
one pound of treacle, one nutmeg grated, the weight of a nutmeg of 
pounded mace, and as much of pounded cinnamon, one ounce of pounded 
ginger, one and a half of candied orange and lemon peel cut small, half 
an ounce of blanched sweet almonds cut into long thin bits, and two well- 
beaten eggs. Melt the butter with the treacle, and when nearly cold 
stir in the eggs and the rest of the ingredients • mix all well together, 
make it into tound cakes, and bake them upon tins. 

251.— Indian Gingerbread. 

Take twelve ounces of pounded loaf sugar, a quarter of a pound of 
fresh butter, one pound of dried flour, two ounces of pounded ginger, and 
a quarter of an ounce each of cloves and cinnamon. Mix the ginger and 
the spice with the flour; put the sugar and a small teacupful of water 
into a saucepan ; when it is dissolved add the butter, and as soon as it is 
melted mix it with the flour and other things ; work it up, form the 
paste into cakes or nuts, and bake them upon tins. 

252.— Oatmeal Gingerbread. 

Gingerbread made with oatmeal instead of flour, besides being nice, is 
a very useful aperient for children. 

253.— Excellent Cheesecakes, known at Richmond as 
" Maids of Honour." 

Take half a pound of curd free of the whey; add to it six ounces of 
butter, four yolks of eggs, and sugar and nutmeg to the taste ; mix all 
the ingredients well ; line patty-pans with a pulf paste, fill them with the 
mixture, and bake in a quick oven. The cheesecakes may be flavoured 
with Jemon for a variety, and, as a further variety, currants and raisins 
luaf be lutroduced. 

( v>^>Xf c54.-^Cocoanut Cheesecakes. 

G.XK>e A gOv)i-sizei liut Aery line, and add to it four or five 
spoonfuls of rich syrup and one bpoontul of rose-watw: • set it over a 



few coals, and keep stirring till it is mixed ; then take it off the fire and let 
it cool ; next mix tlie yolks of two eggs well with it, and bake in small 
pans in the shape of cheesecakes. The pastry for the pans must be made 
with flour and yolks of eggs, rolled as tiiin as possible ; wet the tops of 
the cakes with rose-water ; sift some refined sugar over them, and oake 
them in an oven at a gentle heat. 

255.— BunSo 

Mix together one pound of flour, six ounces of butter, two tea- 
spoonfuls of baking powder, a quarter of a pound of sugar, one eg^, 
nearly a quarter of a pint of milk, and a few drops of essence of lemon. 
Bake immediately. The above quantities will make twenty-four buns ; 
for variety, currants or raisins may be added. 

256.— Rout Cakes. 

To one pound of ground almonds add one pound of powdered sugar ; 
mix them together with yolks of eggs to a stiff, yet flexible paste ; then 
form it into small biscuits in the shape of coronets, shells, filberts, 
birds' nests, rings, or any other fancy shapes ; let them remain five or 
six hours, or all night, upon the baking-tin in a warm oven. 

257.— French Pancakes. 

Beat separately the yolks and whites of seven eggs ; beat with the yolks 
four tablespoonfuls of pounded loaf sugar, the same quantity of flour, 
one pint of cream or milk, the grated peel and juice of one lemon, and 
two tablespoonfuls of rose-water ; add the beaten whites the last thing. 
Allow three tablespoonfuls to each pancake. 

258.— Common Pancakes. 

With nearly half a pound of flour mix ^ve well-beaten eggs, and then 
add, by degrees, a quart of good milk ; fry them in fresh lard, and serve 
them with pounded loaf sugar strewed between each. 

259.— Indian Pancakes, 

Add to three well-beaten eggs a pint of new milk, three tablespoonfuls 
of flour, some sugar, and a little pounded cinnamon ; mix all well 
together, and fry in butter ; brown the upper side for a minute before 
the fire ; serve it, cut into four, with pounded sugar strewed over it. 

260.— Pink Pancakes. 

These are rarely seen at an Eno:lish table, although they form a very 
pleasing variety. Boil a large red beetroot until it is very tender ; then 
peel it, cut it into thin slices'^ pound it to a pulp in a marble mortar and 
strain through muslm ; add the yolks of five eggs, two tablespoonluls of 
flour, four of cream, plenty of pounded loaf sugar, half a nutmeg grated, 
and a wineglassful of brandy ; rub the whole into a batter, and fry the 



pancnkes with melted butter, ghee, or lard; serve them up hot, gar- 
nisljed with green candied sweetmeats. 

261.— Mango Fool, 

Take six green mangoes ; remove every particle of the green peel, cut 
them into four, and steep them in clean water ; throw the stones away ; 
boil the fruit perfectly tender, pulp and pass it through a sieve, 
sweeten to your taste, and add to it very gradually, stirring all the while, 
as much good pure milk as will reduce it to the consistency of custard. 
It should be eaten on the day it is made. 

262. — Another Way. 

Boil to a pulp some green mangoes without peel or stones ; pass 
through a sieve, and sweeten to taste ; then mix into it very gradually 
some cold milk, which has been previously boiled ; keep stirring until it 
has acquired the thickness of an ordinary cream custard ; fill into glass 
cups, and grate a little cinnamon or nutmeg over them. 

263.— Pink Mango Fool. 

The pink mango fool is produced by the introduction of beetroot 
boiled very tender, bruised down, strained through muslin, and added to 
the pulp of the mango, and forms an agreeable variety. 

264.— Vanilla Drops. 

Take the whites of four eggs, beat them up well, and add three- 
quarters of a pound of finely-powdered white sugar ; flavour with 
vanilla, beat up well, and drop it on buttered paper. Bake in a cool 
oven. » 

265. —Mincemeat. 

Ingredients -.—Three large lemons, three large apples, one pound of 
stoned raisins, one pound of currants, one pound of suet, two pounds of 
moist sugar, one pound of sliced candied orange-peel, one ounce of 
sliced candied citron, the same quantity of lemon-peel, one teacupful 
of brandy, and two tablespooufuls of orange marmalade. 

Grate the rinds of the lemons, squeeze out the juice, strain it, and' 
boil the remainder of the lemons until tender enough to pulp or chop 
very finely ; then add to this pulp the apples, which should be baked, 
and their skins and cores removed; put in the remaining ingredients one 
by one, and as they are added mix everything thoroughly together. 
Put the mincemeat into a stone jar with a closely-fitting lid, and in a- 
fortnight it will be ready for use. This should be made the first or second, 
week in December. 

266. — Another Way. 

Take seven pounds of currants well picked and cleaned; of finely- 
chopped beef suet, the lean of sirloin of beef minced raw, and citron, 
lemon, and orange peel cut small, each half a pound; two pounds of fine* 


moist sugar, an ounce of mixed spice, and the rinds of lyur lemons and 
four oranges ; mix well, and put in a deep pan. Mix a bottle of brandy 
and white wine and the juice of the four lemons and oranges; 
pour half over, and press down tight with the hand ; then add the other 
half and cover closely. It may be made one year, to use the next. 

267.— Ornament for Custards or Creams. 

Whisk for an hour the whites of two eggs, together with two 
tablespoonfuls of some syrup or thin jelly; lay it in any form upon a custard 
or cream, piled up to imitate rock, or it may be served in a dish with 
cream round it. The ornament may be coloured, if desired, with cochineal, 
saffron, spinach, &c., as directed in the following recipe. 

268.— Colouring for Jellies, Creams, Ices, and Cakes. 

Boil very slowly in a gill of water, till reduced to one half, twenty 

trains of cochineal, and the same quantity of alum and cream of tartar 
nely pounded ; strain, and keep it in a small phial. 
Por yellow, use an infusion of saffron. 

Eor green, wash well, and pull into small bits, a handful of spinach- 
leaves ; put them into a closely-covered saucepan, let them boil for a tew 
minutes, and then press the juice. 

269.— Colouring Mixtures. 

Yellow. — Into a four-ounce phial put half a drachm of saffron and 
two ounces of spirits of wine of the strength of sixty-two degrees over 
proof. Let it stand until the spirit is tmted of a deep yellow ; then 
strain it for use. 

Red. — This is produced Jy infusing during a fortnight two ounces of 
red sandal-wood in a pint of spirits of wine. If at the expiration of 
that time the colour should not be dark enough, a pinch of subcarbonate 
of soda will give it the required tint. 

Pink.— Dissolve half an ounce of cochineal in a sufficient quantity 0! 
Bpirits of wine. 

GnEEN.— Put a handful of well-cleansed vine-leaves or spinach into a 
decanter, fill with spirits of wine,. and let it stand in the sun for ten or 
twelve da) s ; strain when the wine has become of a bright green. 
^ N.B. — The above colouring matters are only adapted for tinting 
liqueurs, wines, lemonade, and essences. 

(5 270.— Frost or Icing for Cakes. 

Beat till very light the whites of four eggs, and add gradually three- 
quarters of a pound of double-refined sugar, pounded and sifted through 
a lawn sieve; mix in the iuice of half a lemon ; beat it till very light and 
white ; place the cake before the fire, puur over it the icing, and smooth 
over the top and sides with the back of a spoon. 


271. — Another Way. 

Beat to a stiff froth the wliites of three new-laid eggs, and add to tbera 
one pound of sifted white sugar ; flour the cake, and then wipe it off; 
apply the icing by means of a knife smoothly ; then bake in a slow oven. 

272.— Coloured Icings, 

Pink icing should be made by adding cochineal syrup; blae, with 
indigo ; yellow, with saffron or gamboge ; green, with spinach syrup or 
sap green ; brown, with chocolate. 

273.— Fine Icing for Tarts and Puffs. 

Pound and sift four ounces of refined loaf sugar ; beat up the white of 
an egg, and by degrees add to it the sugar till it looks white and is 
thick. When the tarts are baked, lay the icing over the top with a 
brush or feather, and then return them to the oven to harden, but take 
care that they do not become brown. 

274.— Raspberry Iced Cream. 

Mix a tablespoonful of pounded loaf sugar, two tablespoonfuls of 
raspberry jelly or jam, and a little cochineal to heighten the colour, wfth 
the juice of a large lemon ; strain, and put into the freezing-pot ; cover 
it closely and place it in a bucket which has a small hole near the bottom, 
and a spigot to let the water run off, with plenty of ice broken small, 
and mixed with three or four handfuls of coarse salt ; press the ice 
cbsely round the freezing-pot, turn it round and round for about ten 
minutes, take off the cover, and remove with a spoon the frozen cream 
to the centre ; cover it again, and turn it till all be equally iced. Serve it 
in china ice-pails in block, or put it into moulds, cover them securely, 
and replace them in the bucket, with ice and salt as before, for an hour 
or more ; dip the moulds into cold water before turning out, and serve 
immediately. Water ices are made in this way, substituting water for 

275.— Apricot Iced Cream. 

Mix a tablespoonful of pounded loaf sugar with two of apricot jam, 
the juice of a lemon, and half an ounce of blanched bitter almonds 
pounded with a little rose-water ; add a pint of cream, stir ail 
well together before putting it into the freezing-pot, and freeze it as 
directed above. 

276.— Mille Fruit Iced Cream. 

©train the juice of three lemons, and grate the peel of one ; mince finely 
a dessertspoonful each of orange marmalade, dried cherries, and pre- 
served angelica ; add to these half a pint of syrup, and mix the whole 
with a pint and a half of cream, or a pint of water, and then drop in 
here and there a few drops of the prepared cochineal. Put it iato a 
mould, and freeze as above directed. 


277.— Orange-water Iced, 

Mix with a pint of water the strained juice of three oran2:es and 
one lemon, also the grated peel of one orange ; sweeten it well with 
syrup, and freeze it. 

278.— Juice of Fruit Iced, 

Press through a sieve the juice of a pint of currants or raspberries, or 
other fruit preserved for tarts ; add to it four or ^ve ounces of pounded 
loaf sugar, a little lemon-juice, and a pint of cream. It may be whisked 
previous to freezing, and a mixture of the juice in which the fruit was 
preserved may be used. 

279.— Orange Iced Cream, 

^ Boil down a seer and a half of milk to half the quantity with some 
isinglass and a quarter of a seer or half a pound of sugar; strain 
through a sieve, and when perfectly cool add the juice of twelve oranges. 
Mix well, put into freezing-pots with two seers or four pounds of raw rice 
and some salt, and freeze as above. 

28a— Bael Sherbet. \ 

Take a perfectly ripe sweet bael, and scoop out the whole contents into a 
bowl ; make a paste of it with a little water; then add sugar to taste, 
and as much water as will bring it to the consistency of good honey ; 
then pass it through a fine sieve, leaving all the fibres and seeds behind : 
it is a most delicious drink, and if taken early in the morning in rather 
a liquid state— say of the consistency of porter — serves as a most 
effective aperient in a natural and healthy form ; but if taken of the 
consistency of thick pea or potato soup, it has a directly contrary effect, 
and as such is invaluable in all cases of relaxed bowels. 

281.— Mallie, or Cream as prepared by the Natives. Nw 

Boil down over a slow fire milk to less than half its original quantitv, 
and when cold it will be of the strength and consistency of a well-made 
blanc mange. 

N.B. — The best Indian sweetmeats are made of mallie. 

282.— Tyre or Dhye. 

Warm some milk without boiling it ; stir into it a little stale butter 
about the size of a large pea ; put the vessel in a warm place well 
covered over, and in the course of eight or ten hours the tyre will be 

283.— Yeast, 

Boil one pound of good flour, a quarter of a pound of brown sugar, 
and a little salt in two gallons of water for one hour ; when milk-warm. 


bottle it close : it will be fit to use in twenty-four iiouis. One pint of 
this will make eighteen pounds of bread. 

284. — Another Way. 

Take two pounds of soojee or flour, a quarter of a pound of brown 
sugar or suckur, and half a drachm of hops. Dry the hops in the sun, 
and then reduce them to fine powder, by pounding in a mortar. Mix the 
soojee or flour and powdered ho))s with a little water, just sufiicient to 
make a stiff dough ; then add the sugar and knead all well together. Roll 
the leaven int(^ a ball, wrap it lightly in a clean cloth, then in a blanket, 
and put it away for three days, when it will be ready for use. 

N.B.— If worked up or kneaded once daily during the three days, the 
fei mental ion will be more perfect. 

The above quantity will be sufficient for twenty-five pounds weight of 



285.— Casserole of Potatoes. 

Peel and boil some good mealy potatoes, pound them, and mix with 
them some butter, cream, and a little salt ; put them about an inch and 
a half high upon a dish, and leave an opening in the centre ; bake it of a 
light brown colour, and take out as much more from the centre as will 
admit of a ragout, fricassee cutlet, or macaroni being put in. 

286.— Rissoles or Croquets. 

Mince very finely some cold roast meat or fowl and a small bit 
of bacon; season it with grated nutmeg and salt; moisten it with cream, 
and make it up into good-sized balls ; dip them into yolks of eggs beaten 
up, and then into finely-grated bread. Bake them in an oven, or fry of a 
light brown colour. Before serving, drain them before a fire on the back 
of a sieve. Garnish with fried parsley. 

287. — Fricandellans. 

Mince about two pounds of tender lean beef and three-quarters of a 
pound of fresh suet ; then pound till it is as smooth as a paste, and care- 
fully pick out all the threads and sinews ; add four well- beaten egiis, half 
a pint of rich cream, and as much grated and sifted bread as will make it 
sufficiently consistent to form into rolls resembling corks ; and season 
with salt and pepper. Boil the corks in some good stock, or in boiling 
water, or fry them. 


288. —Forcemeat. 

Mince very finely the following ingredients : — Three ounces u. 
beef siiet, one of fat bacon, three of raw or dressed veal, two of grc. 
bread, a little grated lemon-peel, nutmeg, pepper, salt, and finely-minceu 
parsley ; mix all well together, and bind with the beaten yolks of eggs ; 
make it into croquets or balls, the size of large nutmegs, and fry them in 
ghee or clarified beef dripping, or use it for stuffing. 

289.— Forcemeat Balls 

May be made of pounded veal or mutton, minced beef suet or fat of veal, 
taking an equal quantity of meat, suet, and grated bread-crumbs ; add a 
bit of fat bacon chopped, season with salt, pepper, and grated nutmeg, 
and mix all well together with the beaten yolk of an egg. 

290. — Another Way. 

To half a pound of beef or veal add half a pound of udder ; mince and 
pound to a puipin a mortar; remove all gristle and parts not pulped, and mix 
with it the finely-grated crumbs of a slice of stale bread, and a tablespoonful 
of finely-chopped parsley ; soften down the whole with some milk or gravy, 
then add a teaspoonful of finely-pounded pepper and a teaspoonful of 
salt ; rub down the whole well together, and add the whites and yolks of 
two raw eggs, well beaten up ; make into balls. If for soup, the size of 
the balls should be that of small nutmegs ; if to garnish made dishes, 
make them into the size of large walnuts or of ordinary croquets or 

291.— Forcemeat Onions. 

Peel four or five large onions, scoop out the inside, fill them with 
forcemeat, and roast them in an oven. 
They may be served with roast turkey or fowl. 

292.— Forcemeat for Fish. 

Pick from the bones the meat of a large beckty, hilsa, or any sort 
of white fish ; mince it finely, and add the same proportions of minced suet 
and grated bread, a few chopped oysters, and some boiled parsley chopped; 
season with a little pounded onion, cayenne pepper, salt, nutmeg, 
and lemon-peel ; mix all well together, and bind it with the well-beaten 
yolks of eggs ; roll it into small balls, and fry them. 

293.— Egg Balls. 

Grind down to a powder or paste the yolks of four hard-boiled eggs ; 
add a teaspoonful of very finely sifted fiour, some tender leaves of parsley, 
finely chopped, and a little white pepper and salt ; grind, and m.ix all well 
together with the yolk of a raw egg ; roll into small balls, and boil for two 
or three minutes. 

294.— Brain Cakes. 

Having previously boiled down the brains, bruise them, and add a 
teaspoonful of finely-sifted flour, some grated nutmeg, pepper, and salt, 


,^ ; then roll out like piecrust to the thickness of a rupee, 
. cakes of the size of Spanish dollars, and fry them. 

295. — Another Way, 

Take the brains and remove any veins, &c. ; chop well with a knife, 
add salt, nutmeg, and pepper, a little raw ^%^, and flour enough to make 
them stick together ; mix well, make into cakes about the size of the 
top of liqueur glasses, and fry them brown on both sides. 

296.— Sauce for Salads, 

Bruise down when quite cold the yolks of four hard-boiled eggs, and 
rub into them half a teaspoonful of pepper, one of salt and one table- 
spoonful of sugar, with two to three teaspoonfuls of prepared mustard. 
*V\ hen well rubbed together, add very gradually four tablespoonfuls of 
oil, stirring it the whole while; when well mixed add a dessertspoonful 
of Lee and Perrin's Worcestershire sauce, one tablespoonful and a half 
of white wine vinegar, and a dessertspoonful of tarragon vinegar. 

If the sauce be required thicker than usual, take either a larger 
number of eggs or a teaspoonful or a dessertspoonful of corn or other 
flour ; put it into a cup, pour over it the quantity of vinegar prescribed 
above, place the cup in a saucepan of boiling water over the fire, and 
stir until the vinegar thickens to the desired consistency ; then mix it 
gradually into the preparation of eggs, oil, &c. 

297.— Sauce for Lobster Salad. 

Observe all the directions given in the foregoing recipe, adding to the 
yolks of the hard-boiled eggs some of the spawn or red coral of the 
lobsters and a dash of essence of anchovy. Omit the sugar, and 
instead of the Worcestershire sauce substitute mushroom catsup and 
Indian tapp sauce. 

298.— Excellent Pish Sauce. 

Wash and bone two ancliovies, and rub them up in a mortar with a 
quarter of a pound of butter and half a teaspoonful of flour. Put these 
into a small saucepan ; then add to the yolks of three eggs well beaten 
up, two tablespoonfuls of tarragon vinegar, a small bunch of sweet herbs, 
consisting of parsley, green onions, and a bay-leaf, and a little salt, pepper, 
and nutmeg; stir these over the fire until the sauce is thick, but be 
careful not to let it boil, or it will burn. Serve it up in a sauce-t^^reen. 

299.— Sauce for Boiled Mutton or Boiled Brisket ot 

Warm a saucepan, and melt in it two chittacks or four ounces of butter 
free of water ; fry in it a tablespoonful of finely-sliced onions ; when half 
browned, put in gradually two tablespoonfuls of finely-sifted flour, taking 
care to keep stirring it the whole time ; then add gradually eight chittacks 
or sixteen ounces of pure milk, and lastly two wineglasses of vinegar. 

(X o 

i<. . . • v-Q 

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with finely-pounded white pepper and salt to taste. This sauce is 
without its equal. ^ 

300.— Fresh Tomato Gravy Sauce for Made Dishes. 

Take forty tomatoes (halved), some soup herbs, and salt ; boil them in 
a little stock ; strain through a sieve, replace on the fire, and thicken 
with the addition, more or less, of a dessertspo9nful of arrowroot or 
corn or other flour, to obtain any required consistency ; finally add a 
teaspoonful of good English vinegar ; if a sharper gravy sauce be de- 
sired, instead of the vinegar add either a dessertspoonful of tapp sauce 
or a teaspoonful of chili vinegar. 

301.— Tapp Sauce Gravy for Made Dishes. 

Thicken a good seasoned stock with arrowroot or corn-flour ; add to 
every cup of the thickened stock a tablespoonful of tapp sauce. Pour it 
while hot over chicken, veal, beef, or prawn cutlets, or other made 

302. — Sauce for Cucumber Salad. '^' 

Slice into a soup-plate two large Patna onions and a couple of fresh 
chilies ; sprinkle over with ground pepper and a little salt ; then add 
two tablespoonfuls of vinegar, and allow to stand for two or three hours 
before adding to it the sliced cucumbers. This sauce is also used occa- 
sionally for lobster and prawn salads. 

303.-— Parsley Sauce. 

Pick, clean, and mince fine some fresh green crisp parsley, and put it into 
a tureen with a tablespoonful of chopped capers and a teaspoonful 
of good English vinegar. Ery to a nice light brown a dessertspoonful of 
curry onions in two chittacks or four ounces of butter, free of water; add 
a cup of good white stock, free of fat, and thicken with crumb of stale 
bread finely grated, a teaspoonful of salt, and a little pepper; allow 
to simmer until of a sufficient consistency ; then pour it over the minced 
parsley and capers, mix well together, and it is ready for use. 


304.— Onion Sauce. 

Clean and boil six or eight good Patna onions ; allow the water to 
drain away ; fry to a light brown colour, in two chittacks or four ounces 
of butter, free of ^ water, a dessertspoonful of finely-sliced curry onions ; 
then gradually niix into it a tablespoonful of finely-sifted flour and half a 
seer of milk, takiiig care through the whole operation to keep stirring the 
sauce to prevent its lumping ; add a teaspoonful of salt and a quarter of 
a teaspoonful of pepper ; last of all add the boiled onions, and in a few 
minutes the sauce will be ready. 

305.— White Onion Sauce. 

Peel and cut in halves eight large and perfectly sound white Patna 
onions, and steep them in water for half an hour; ihen boil them until 


quite tender ; drain them of all water ; then chop and bruise them fine, and 
put them into a saucepan, with half a chittack or one ounce of butter, 
half a teaspoonful of salt, and some milk ; put the mixture over a brisk 
fire, and keep stirring till it boils ; then rub the whole through a sieve ; 
after wliich add sufficient milk to make the sauce of the consistency 
required. This is a favourite sauce for boiled mutton, over which some 
occasionally strew a tablespoonful of capers. 

306.— Brown Onion Sauce for Gravy. 

Heat one chittack or two ounces of butter, free of water, in which fry 
to a light brown half a dozen well-selected white Patna onions finely 
sliced ; ^ then stir into it gradually half a chittack or one ounce of flour ; 
add a little stock and some pepper and salt, boil up for a few minutes, 
strain through a sieve, and then add a tablespoonful of port wine, and the 
same of mushroom catsup. Lemon-juice or vinegar may be added if a 
sharper gravy be required. 

307— Sauce for Boiled Beef. 

Mince a large onion, parboil it, and drain off the water ; put the onion 
into a saucepan, with a tablespoonful of finely-chopped parsley, some good 
gravy, and one ounce of butter dredged with a little flour ; let it boil 
nearly ten minutes, and add a spoonful of cut capers. The sauce must 
be thoroughly heated before being served up. 

308.— Sauce for any kind of Meat. 

Take three tablespoonfuls of gravy, tw9 of vinegar, a blade of mace, a 
little pepper and salt, and a large onion sliced ; boH and strain. 

309.— Lobster Sauce. 

Pound very finely the spawn of a lobster, rub it through a sieve, mix it 
with a quarter of a pound of melted butter, and then add the meat of the 
lobster cut into small bits. Make it quite hot, but do not allow it to 
boil. A 

310.— Oyster Sauce. 

Beard and scald the oysters ; strain the liquor, and thicken it with 
a little flour and butter ; squeeze in a little lemon-juice, and add three 
tablespoonfuls of cream. Heat it well, but do not let it bolL 

311.— Sauce for Boast Beef. t^ 

Mix well together a large tablespoonful of finely-grated horseradish, 
a dessertspoonful of made mustard, and half a dessertspoonful of brown 
sugar ; then add vinegar till it be as thick as made mustard. Srrve in a 


312.— To make a Quart Bottle of Fish or Meat Sauce. 

To half a bottle of vinegar put one ounce of cayenne, two cloves 
of garlic, one tablespoonful of soy, two of walnut, and two of mushroom 
catsup. Let it stand six days, shaking it frequently; then add the 
remaining half of the bottle of vinegar, let it stand another week, strain, 
and put it into small bottles. 

313.— Pink Sauce for Pish. 

Put into a pan, or wide-mouthed jar, one quart of good vinegar, half a 
piiit of port wine, half an ounce of cayenne, one large tablespoonful of 
walnut catsup, two of anchovy liquor, a quarter of an ounce of cochineal, 
and six cloves of garlic. Let it remain forty hours, stirring it two or 
three times a day; run it through a flannel bag, and put it into half-pint 

314.— Bread Saace. 

Boil in a pint of water the crumb of a Erench roll or of a slice of 
bread, a minced onion, and some whole pepper ; when the onion is 
tender drain off the water, pick out the peppercorns, and rub the bread 
through a sieve ; then put it into a saucepan, with a gill of cream, a bit 
of butter, and a little salt ; stir it till it boils, and serve in a sauce- 
tureen. ^ 

315.— Apple Sauce. 

Pare, core, and slice some apples ; boil them in water with a bit of 
lemon-peel ; when tender, mash them ; add to them a bit of butter the 
size of a walnut, and some brown sugar. Heat, and serve in a sauce- 

316.— Egg Sauce. 

Boil three or four eggs about a quarter of an hour ; put them into cold 
water, take off the shells, cut three of the whites and four yolks in small 
pieces, mix them with melted butter, and heat it well. 

317.— Shrimp Sauce. 

Pick some shrimps nicely from the shell, put them into melted butter, 
and add a tablespoonful of lemon pickle and vinegar ; heat it. 

318.— Mint Sauce. '^- 

Pick and wash some green mint ; add, when minced, a tablespoonful 
of the young leaves to four of vinegar, and put it into a sauce-tureen, 
with a teaspoonful of brown sugar. 

319.— Pudding Sauce. 

Mix with half a pint of melted butter two wineglasses of sherry and 
1 tablespoonful of pounded loaf sugar ; make it quite hot, and serve in a 
aauce-tureen, with grated nutmeg on the top . 


320.— Parsley and Butter. 

Pick and wash clean a large bunch of parsley, tie it up, and boil it for 
a few minutes in water ; drain and chop it very finely, add some melted 
butter, and make it quite hot. It is better to be made thick with 

321.— Melted Butter. 

Dust a little flour over a quarter of a pound of butter, and put it into a 
saucepan, with about a wineglass of water ; stir it one way constantly 
till it is melted, and let it just boil : a round wooden stick is the best 
thing to stir butter with in melting. If the butter is to be melted with 
cream, use the same proportion as of water, but no flour ; stir it con- 
stantly, and heat it thoroughly, but do not let it boil. 

322.— French Melted Butter. 

Mix in a stewpan, with a quarter of a pound of fresh butter, a table- 
spoonful of flour, a little salt, half a gill of water, half a spoonful of white 
vinegar, and a litttle grated nutmeg. Put it on the fire, stir it, and let it 
thicken, but do not allow it to boil, lest it should taste of the flour. 

323.— for Hare or Kid. 

Parboil the liver, and mince it ; add an equal quantity of grated bread, 
double the quantity of fat bacon chopped, and a bit of butter the size of 
a walnut. ^ Season with pepper, salt, nutmeg, chopped lemon thyme, and 
parsley ; bind with an q%^ beaten. 

324.— Stuflang peculiar for Fowls only. 

Take four boiled potatoes ; break them into pieces while hot, and add 
a chittack or two ounces of butter free of water, some pepper and salt^ 
a little grated bread-crumb, and some eight or ten olives stoned, and cut 
or chopped small ; the quantity of potatoes and bread-crumb may be 
increased or decreased according to the size of the fowl or number of 
fowls to be stuffed; moisten with a little stock or gravy before stuffing 
the fowls. 

325.— Stuffing for Roast Pig, Roast Kid, Fillets of 
Veal, and Duck. 

Break up, hut not mash, six boiled potatoes with one chittack or two 
ounces of butter free of water ; cut into fine slices two white Patna ' 
onions, take a little finely chopped suet, finely-grated crumbs of a slice 
of stale bread, a teaspoonful of ground pepper, a teaspoonful of salt, all 
kinds of soup herbs, and a dessertspoonful of tomato or tapp sauce, add 
a little of the stock or gravy of the giblets, &c., and stuff the pig, kid, or 
bird. The quantity of potatoes may be increased or decreased according 
to the size of the roast to be stuffed. 

N.B. — The liver may be cut up or minced, and added to the ^tufling. 



326.-— stuffing for Boiled Turkey, Goose, or Duck. 

^^inc:.^ a 'juade'- of a pound of beef suet, and ^rate fine the crumb of a 
thick slice of stale bread ; add a good quantity of soup kerb, finely 
sliced and chopped Patna onions, lemon-peel, some grated nutmeg, a 
t^aspoonful of white pepper, a teaspoonful of salt, half a dozen oysters, 
and an anchovy, 01 in the absence of anchovies a little minced ham or 
tongue; melt down one chitlaok or two ounces of butter; then throw 
in the above ingredients and warm up well ; moisten with stock, and then 
stuff the bird. 

327.— Stuffing for Roast Duck. 

Slice into fine long strips or ribbons as much of the heart or inside of a 
young tender cabbage as will suffice for stuffing ; wash and dry it through 
a colander, and shake it up in a napkin, without crushing or destroying the 
crispness of the leaves ; take for the stuffing as much only as wi!l suffice 
to stuff the number of ducks intended to be dressed ; add for each duck 
a teaspoonful of finely-pounded pepper, and one of salt, with three cloves 
of garlick, and two chittacks or four ounces of butter free of water ; stuff 
your birds and bake or roast as you please.> 

328.— Stuffing for Roast Turkey or Goose. 

Break, blanch, and slice up very fine twenty-five Barcelona nuts and 
a dozen Jordan almonds, and set aside ; fry, in two chittacks or four 
ounces of butter free of water, four tablespoonfuls of finely-sliced onions ; 
add to it one dozen oysters, half a dozen boiled potatoes broken up 
small, but not mashed, a pork or beef sausage broken up small, the rind 
of a fresh lemon finely sliced and chopped, the crumb of a slice of stale 
bread grated fine, some garden herbs, grated nutmeg, plenty of finely- 
pounded pepper, and salt to taste ; then add the sliced nuts, and as much 
stock as will cover the whole of the mixture, and allow it to simmer over 
a slow fire until it is reduced to the consistency of stuffini>- ; next add^ 
the juice of a lemon and a little mushroom catsup and port wine, and stufl: 
the bird, after fixing the stuffing with an egg. 

329.— Jelly for Cooked Birds, Meats, or Made Dishes. 

Boil down eight calves'-feet, with some pepper and salt, two onrons, a 
head of celery, and two carrots, in three or four quarts of water, accord- 
ing to the quantity of jelly required; when perfectly boiled down stram 
it lightly without bruising the onions or carrots ; let it cool, and remove 
all the fat ; then, with a dozen cloves and the juice and rind of a 
lemon, boil it again, adding a tablespoonful of soy or any oilier dark- 
coloured, rich, and well-flavoured sauce; beat up to a light froth the 
whites of four eggs, and clear the soup or jelly ; add a wineglass of 
brown sherry, and run or drip it through flannel. Pour what you recjuire 
over the ready cooked or dressed meat into moulds, and let tlie rest cool 
m some large flat dish, and cut it ap small for garnishing the meat or 
wird when served up. 

4B 'ngrs int)ta.n gook^ey booS. 


330.— Love-apple or Tomato Sauce. 

Ingredients : — Eive hundred tomatoes ; two pounds of green ginger, 
ground fine ; a pound and a Lalf of garlic, ground fine ; one pound of 
chilies, ground fine ; one pound of salt ; three pounds of tamarinds ; and 
three quarts of vinegar. 

Steep the tamarinds for twelve hours in a quart of the vinegar ; strain 
them through a sieve, rejecting the stones, and add the other two quarts 
of vinegar, all the ground condiments, and salt ; break the tomatoes into 
the mixture, and boil the whole, stirring it all the time until it thickens ; 
remove it from the fire, and when cold strain it carefully and bottle the 
liquid, which is the sauce. 

331— Tomato or Love-apple Chutnee. 

Ingredients :-*-Hsi^o hundred large ripe love-apples, four ounces of 
raisins, seven ounces of salt, four ounces of sugar, eight ounces of 
chilies, finely sliced, four ounces of ground garlic, and seven ounces of 
ground mustard-seed. 

Parboil the tomatoes in a quart of vinegar, add the other ingredients, 
and allow the whole to stand for ten to twelve hours ; then boil it for 
twenty to thirty minutes over a slow fire ; when cold, bottle it. 

332.— Tapp Sauce. 

Ingredients : — Three seers or six pounds of peeled and sliced mangoes, 
two pounds of ground raisins, a pound of ground garlic, half a pound of 
ground chilies, a pound and a half of ground ginger, a pound of 
sugar, two pounds of salt, a quart of lime-juice, and six quarts of 

Mix all the above well together, put it into stone jars, and expose it to the 
sun for twenty days or a month, after which drain away the liquid, which 
is the sauce ; boil it for ten to fifteen minutes, and when cold bottle and 
cork it. 

333-— Sweet Chutnee. 

The refuse of the tapp sauce makes an excellent chutnee with the ad- 
dition of some thick syrup, a few dried dates, a few more whole raisins, 
and some hot spices. Put the whole into a pan and let it simmer for a 
quarter of an hour, or until the syrup is absorbed and the chutnee 
reduced to a proper consistency ; when cool, bottle, and cork it well 

334. — Another Way. 

Ingredients : — Two hundred green mangoes, peeled and sliced, four 
pounds of salt, three pounds of ground garhc, thre« pounds of ground 


ginger, one pound of chilies, finely sliced, four pounds of raisins, 
half a dozen bay-leaves, eight pounds of sugar, and four auarts of 

Make all the sugar into a syrup with two quarts of the vinegar, in 
which the sliced mangoes must be boiled ; when half done, throw in the 
other ingredients, and mix up well ; last of all, add the remaining two 
quarts of vinegar, and when the chutnee begins to thicken remove it 
from the fire ; let it cool, and then bottle it. 

335 —Sweet Mango Chutnee. n,^^^ 

Ingredients : — A hundred green mangoes, peeled and sliced, two seers 
of tamarinds stoned, the syrup of six pounds of sugar boiled in three 
quarts of vinegar, one tablespoonful of finely-pounded cinnamon, two 
pounds of salt, two pounds of sliced ginger, two pounds of cleaned and 
picked raisins, three quarts of vinegar, and one dessertspoonful of grated 

Peel the mangoes, cut them into fine slices, and steep them in salt for 
thirty-six hours ; drain away the salt water, and boil them in the three quarts 
of vinegar ; when cool, remove them into a preserving-pan, mix in all the 
condiments and other ingredients, and allow the whole to simmer for halt* 
an hour, pouring in the syrup gradually, and mixing all the time, until 
the vinegar and ^ syrup have been absorbed, and the chutnee has 
acquired the desired consistency; bottle and cork when perfectly 

336.— Hot Sweet Mango Chutnee. x 

Ingredients : — ^^A hundred green mangoes, the syrup of four pounds of 
sugar and three quarts of vinegar, four pounds of tamarinds, stoned and 
strained, three quarts of vinegar, eight or ten bay-leaves, one pound of 
ground chilies, two^ pounds of sliced ginger, one pound of cloves of 
garlic, one pound of raisins, and two pounds of salt. 

Peel and cut the mangoes into fine slices, and steep them in salt for 
twenty-four to thirty-six hours ; remove the mangoes from the salt 
water, and boil them in three quarts of vinegar ; when quite cool, lay 
them in a preserving-pan, sprinkle over them the remaining salt, add all 
the condiments, tamarinds, raisins, &c., and allow the whole to simmer 
for half an hour, stirring all the time, with the syrup. It should not be 
bottled until quite cold. 

337— Tamarind Chutnee, 

Ingredients :—Fo\\v pounds of ripe tamarinds without the stones, a 
quarter of a pound each of ground chilies, ginger, and garlic, two 
ounces of ground cinnamon, half a pound of picked currants, half a 
pound of raisins (the small Cabool are the best), two pounds of soft 
sugar, a quarter of a pound of salt, and a quart of vinegar. 

Put the whole into a glazed earthen preserving-pan, pour over it a 
quart of vinegar or syrup, or as much as will entirely cover the mixture, 
and mix all well together; then allow it to simmer over a quick fire 
until the vinegar or syrup is absorbed and the chutnee thickened to the 




required consistency ; it must be stirred dmng the whole time it is on 
the fire. 

N.B. — The two pounds of sugar an.d the quart of vinegar may be 
made into syrup or used separately. 

338.— Cussoondee. 

Peel and slice fine a hundred green mangoes, steep them in salt for 
twelve hours, then put them under a heavy pressure for two hours, and 
drain away all the water ; then mix with them half a pound each of 
ground chilies, ginger, and garlic, half a pound of bruised mustard-seed, 
two pounds of tamarinds without the stones, and some salt ; when the 
whole is thoroughly mixed, pour over it as much warmed or cooked 
mustard oil as will entirely cover it, and cook it for ten to fifteen 
minutes over a brisk fire ; when cold bottle it, taking care that it is kept 
several inches well under the oil, and that it is well corked, or it will 

339— Mango Amchoor, 

Peel and quarter some green mangoes ; sprinkle with salt, and expose 
them to the sun until they begin to dry up ; then rub them with dry 
pounded turmeric, chilies, and dry ginger; sprinkle more salt, and expose 
them to the sun again, until they are quite dried up, when they may be 
bottled and kept for use. 

340.— Pickled Cabbage. 

Quarter a full-sized cabbage, keep it in salt for forty-eight hours, and 
then drain away all the water. Prepare a pickle or brine of salt and 
water in the proportion of eight ounces of salt to twenty-four ounces of 
water, and boil it with half an ounce each of peppercorns and bay-leaves; 
pack the cabbage loose in a wide-mouthed stone jar, and pour over it the 
cold pickle or brine, which should have been boiled the day before. Care 
must be taken to keep the mouth of the jar always airtight, or the 
cabbage will rot. When required for use, take out as much as will be 
required, steep it in fresh cold water for an hour or two, and then boil it 
the same as fresh cabbage. 

341— Red Cabbage Pickle. 

Slice the cabbage, and sprinkle salt over each layer ; after twenty-four 
hours remove it into a colander, and allow all the salt water to drain ; 
then put the cabbage into a pan, pour in sufficient boiling vinegar to cover 
it, and add a few slices of red beetroot ;, when cold, put it into glass 
bottles and cork down. 

\^ 342.— Red Cauliflower Pickle. 

Tins is a very uncommon pickle, and looks particularly pretty in white 
bottles. Cut the cauliflower into pieces of equal sizes, sprinkle with salt, 
and place it in the sun for a couple of days. Make a syrup of vinegar and 


sugar : to every quart of vinegar put a quarter of a pound of sugar, a few 
sticks of cinnamon, and as much sliced or bruised and pounded red beet 
as will give the vinegar a deep red colour. When all the salt water has 
drained away, put the cauliflower into a pan, and pour over it the boiling- 
hot vinegar or syrup through a fine sieve, in order to leave behind the 
sticks of cinnamon and fibres of the beetroot ; when cold, put the pickle 
into nice white bottles and cork. 

343.— Patna or Bombay Onion Pickle. ^ 

According to the size and number of bottles, take the small or button 
onions ; remove the outer coat, wash and dry them thoroughly, throw 
them into a pan with some vinegar, and parboil them ; set the vinegar 
aside, after filtering it, for shrimp, cucumber, and other salads, or for the 
preparation of mustard. Put the parboiled onions when cold into wide- 
mouthed bottles, laying them alternately with fresh red chilies, a few 
black peppercorns, some finely-sliced green ginger, and a little salt. Till 
the bottles with vinegar, and cork them. 

344— Mangoes Pickled Whole. 

Peel and divide some large- sized mangoes sufficiently to admit of the 
stones being easily extracted ; rub them over with salt, and expose them 
to the sun for two or three days ; then dry them with a napkin, and stuff 
each mango with a few cloves of garlic, finely-sliced chilies and ginger, 
some cullungee seeds, a clove or two, and a stick or two of cinnamon ; 
tie them securely with strong sewing cotton, and put them into bottles, 
with vinegar sufficient to cover them ; cork the bottles well, and expose 
them to the sun for fifteen to twenty days. The pickle will be ready for 
use in three or four months. 

To prevent the pickle spoiling, it is not unusual to pour a tablcajjuua- 
ful or two of mustard oil over it when in the bottle. 

345.— Sweet Mango Pickle. "^ 

Peel and quarter a hundred green mangoes, and steep them in salt for 
thirty-six hours ; drain ofP the salt water, wipe the mangoes dry, and put 
them into a preserving-pan, with a seer or two pounds of sliced ginger, 
and half a seer of chilies finely sliced ; pour in a syrup made of sugar 
and vinegar (half a seer of the former to two quarts of the latter), 
and allow the whole to simmer for ten to fifteen minutes ; bottle when 
quite cold. 

346.— Long Plum Pickle. 

Take the long plums, or what the natives call nar kollee hhyar ; 
remove the peel, and keep them in salt in the sun for a day or two; drain 
away the salt water, and put them into bottles, in layers alternately with 
fresh chilies, cloves of garlic, ginger finely sliced, anii peppercorns ; add 
a little more salt, and pour in as much vinegar as will cover the whole ; 
cork and expose to the sun for fifteen to twenty days. This is one of the 
most delicious of Indian pickles; it will not be fit for use until the t)lums 
have pickled for six months. 


347 —Sweet Long Plum Pickle 

Is made in every respect according to the foregoing recipe, with the addi' 
tion of a syrup in the proportion of a quarter of a pound of sugar to every 
quart of vinegar, and a few sticks of cinnamon. 

348.— Round Plum Pickle. 

Get the perfectly ripe fruit, which the natives call cool; put them into a 
damp cloth, and roll them about to free them of dust ; sprinkle theni 
well with salt, and stand them in the sun for three or four days ; then 
drain away all the water, and bottle the plums alternately with cloves of 
garlic, green or fresh red chilies, sliced ginger, peppercorns, and ground 
mustard-seed ; add a little salt, fill up the bottles with vinegar, and cork, 
and expose them to the sun for fifteen to twenty days. 

349.— Round Plum Pickle with Mustard Oil 

Is made like the above, the only difference being that some mustard oil 
is poured over the vinegar, and allowed to float about an eighth of an 
inch thick over the surface. 

- i 

350.— Dry Fruit Pickle. 

This is the pickle of all pickles. Take equal quantities of "dry dates," 
called the shawarah, kJiobanee, or Arabian apricots ; allohliokara^ a species 
of Arabian plum or damson ; English prunes, rather of the dry sort ; and 
Normandy dry pippins. Wash and clean them thorcmghly, particularly 
the Arabian dry fruits, which are very dirty, and dry them well in the 
sun. Stew the dry dates for ten to fifteen minutes, cut them up into 
rings, and throw away the stones. Make a syrup of good French vinegar, 
in the proportion of a quarter of a pound of good clean sugar to a quart 
of Erench vinegar. After quartering the pippins, arrange them and the 
other fruit in a wide-mouthed bottle in alternate layers, with finely-sliced 
ginger, peppercorns, sticks of cinnamon, and small sprinklings of salt ; 
then pour over the whole as much of the vinegar syrup as will entirely 
cover the fruit ; cork the bottle well down, expose it in the sun for a few 
days, and it will be fit for use in a month. 

351— Crreen Mint Vinegar. 

Put into a wide-mouthed bottle enough fresh, clean mint-leaves to fill 
it loosely, and fill it up with good vinegar. After it has been stopped 
close for two or three weeks, pour off the vinegar clear into another 
bottle, and keep it well corked for use. Serve with lamb or kid when 
fresh mint cannot be obtained. 

352. — Another Way, 

Fill a wide mouthed bottle with fresh, full-grown, green mint-leaves; 
pour in a quart of vinegar; after ten or fifteen days strain away the. 


liquor, and re-fill the bottle witli fresh leaves ; pour back the liquor, and 
after it has steeped for ten or fifteen days longer, strain and bottle for 
use as required. 

353.— Horseradish Vinegar 

To three ounces of finely-scraped horseradish add a quart of vinegar 
and a drachm of cayenne, some black pepper and celery-seeds, and one 
ounce of bruised onions ; after eight or ten days filter the vinegar, which 
will serve as an excellent relish for cold beef, salads, &c., and for the 
preparation of mustard. 

354.— Chili Vinegar. 

Pick, clean, and put into a glass-stoppered bottle one chittack or two 
ounces of birds'-eye chilies, and pour over them a pint and half of the 
best vinegar ; after a montli's time filter through blotting-paper a pint 
of the vinegar ; add to what remains half a pmt more of vinegar, and 
expose it to the sun for a few days, when the second portion will also be 
ready for use. 

355 —Essence of Chilies. 

Pick one chittack or two ounces of the best dried Patna chilies ; ex- 
pose them to a li(^t sun for an hour; then pound them to as fine a powder 
as possible ; put the powder into a stoppered bottle with a teaspoonful 
of salt, pour over it as much vinegar only as will form a limp paste, and 
expose it to the sun for a few days ; then pass it through muslin, adding 
to it as much more vinegar as will reduce it to the consistency of some 
thick sauce. 

356.— To Preserve Lime-iuice 

Squeeze and strain a pint of lime-juice ; put into a basin one pound oi 
double-refined su^ar finely pounded and sifted, add the lime-juice, and 
stir it with a silver spoon till the sugar is perfectly dissolved. Bottle 
it, and cork it tightly ; seal the cork, or tie bladder over it, and keep it 
in a dry, cool place. 

357.—T0 Purify Lime-jiiice* 

To a quart of strained lime-juice add an ounce of well-burnt and finely. 
• pounded animal charcoal; in twelve hours filter it through blotting- 
paper, and put it into small phials ; cork these tightly, and keep them in 
a cool place ; a thick crust will form beneath the corks, and the mucilage 
will fall to the bottom. 

358.— Green Mint-juice. ^ 

If for immediate use, extract it with water, but if required to keep for 
a few days, take brandy for the purpose. Pick and clean half a dozen 
large stalks of good fresh mint, and pound the leaves in a mortar with 
a dessertspoonful of water, or with brandy , then put them into muslin 
and squeeze out all the liquor. Juice may be extracted a second time 



by a little more water or brandy being added, and the leaves rebruiseci 
and pressed through muslin. 

359.— Green Ginger-juice 

Is extracted in the same manner as mint-juice. 

360.— Juice of Onions and Garlick 

Is extracted by pounding the condiment in a mortar with a little water, 
and squeezing the juice through muslin. 

361.— Mustard. 

There are various ways of preparing mustard for the table, each with 
its admirers, yet in nine houses out of ten it is often so execrably done 
as to mar the best dinner, through the loss of its piquancy and pungency. 
Be the quantity ever so small, it should never be prepared in a cup, but 
in a soup or other deep plate. The dry mustard, with a little salt, shonli 
first be well rubbed down with the back of a spoon ; the water, vinegar 
or other liquid should then be graduall)^ added, and mixed gently until 
the required consistency has been obtained ; it should then be mixed 
briskly, turning the spoon one way only, and in a few minutes the 
pungency of the mustard will tell on the eyes ; put it immediately into 
the mustard-pot, and cork it, removing the cork only when the mustard 
is required for use. It is a mistake to suppose that the little silver or 
plated lid to a mustard-pot is intended, or is sufficient, to preserve the 
piquancy and pungency of the condiment. The practice which prevails 
in some houses of allowing the spoon to remain immersed in the mustard, 
which has probably been prepared with vinegar, the spoon perhaps being 
a plated one, is very objectionable. 

It is scarcely necessary to give any further instructions, excepting that 
hot water should not be used. Some like mustard prepared simply with 
water ; others prefer weak vinegar and water. It is also prepared with 
plain vmegar, with tarragon vinegar, with vinegar taken from pickles and 
capers, and with onion and garlick juice. The best mustard for roast 
beef is that prepared with horseradish ; the most delicate flavoured is 
that made with tarrdgoa vinegar, or vinegar taken from capers. 




It is not generally known that boiling fruit a long time without sugar, 
in an open preserving-pan, and skimming it well, is a very economical 
way, as the whole of the scum rises from the fruit, and boiling 
without a cover allows the evaporation of all the watery particles. 
Preserves boiled in this way keep firm and well-flavoured. Jam made as 
above, with the addition of a quarter of a pound of good pure sugar to 
every pound of fruit, is excellent. 

362.— To Detect Adulteration of Sugar. 

The adulteration of brown sugar may be detected by dissolving a little 
in a glass of clear water : if sand or any similar substance be present, it 
will after a while fall to the bottom of the glass. If white sugar^ 
adulterated with flour, chalk, or other similar substances, be dissolved in 
clear water, the latter will become opaque or discoloured, and a sediment 
will be formed at the bottom of the glass. 

363.— "White Syrup. 

Put a quart of water over the fire in a well-tinned and clean copp^ 
stewpan ; when on the boil, drop into it lump by lump one pound of the 
best loaf sugar ; let it well boil up, and after all the sugar is thoroughly 
dissolved, pour it into a broad dish to cool. When cold it is fit for 

364.— Brown Syrup. 

Take a pound of brown sugar-candy called misseree, and prepare the 
syrup as directed above. After all the sugar is thoroughly dissolved, 
strain it through a sheet of stout blotting-paper spread on muslin, and 
allow the syrup to drip into a broad dish. Use it when quite cold. 

365.—T0 Clarify Sugar. 

To every three pounds of loaf sugar allow the beaten white of on 
^^^ and a pint and a half of water ; break the sugar small, put it into a 
nicely cleaned brass pan, and pour the water over it ; let it stand some 
time before it be put upon the fire ; then add ihe beaten white of the 
e^^, stir till the sugar be entirely dissolved, and when it boils up pour in 
a quarter of a pint of cold water, and let it boil up a second time ; then 
remove it from the fire and let it settle for fifteen minutes ; carefully 


take off all the scum, put it again on the fire, and boil till sufficiently 
thick, or, if required, till candy hi^h : in order to ascertain this, drop a 
little from a spoon into a cup of cold water, and if it become quite hard, 
it is sufficiently done; or dip the handle of a wooden spoon into the 
sugar, plunge it into cold water, and draw off the sugar which adheres ; 
if the sugar be hard and snaps, the fruit to be preserved must be instantly 
put in and boiled. 

366.— Capillaire. 

To a quart of water add three pounds of lump sugar, one pound of 
soft sugar, and the whites and yolks of two eggs well beaten up; boil it 
gently, and skim well ; on the scum ceasing to rise, remove the pan from 
the lire, add two ounces of the best orange-flower water, and strain 
through flaiinel. 

367.— Ceylon Moss, Seaweed, and Iceland Moss 


Steep the moss or weed for two or three days in fresh water, changing 
the water two or three times a day ; wash it well once before boiling 
it ; to every seer or two pounds of the weed add a winegiassful of the 
best vinegar ; allow it to simmer over a gentle fire until it thickens, so as 
to congeal in a glass ; then strain the moss or weed through a towel, 
pour the liquid into clarified sugar or syrup, and boil them together for half 
an hour; pour the jelly into lar^e wide dishes, and when quite cold cut it 
into cakes. If desired, the jelly may be coloured or tinted with cochi- 

368.— Guava Jelly. 

Select ripe guavas, and as they are peeled and quartered throw them 
into a large bowl of fresh clean water ; then boil them in as much other 
clean water as will only cover the fruit, and when perfectly tender, so as 
to dissolve to the touch, strain through a fine sieve or towel without 
breaking or pressing the fruit, and allow it to drip through for twelve to 
eighteen or twenty-four hours if necessary. Put the juice on the fire again 
without a cover to the preserving-pan ; boil and skim well ; add gradually 
good clean sugar to your taste ; when nearly done, add lime-juice in the 
proportion of ten large juicy limes to every hundred guavas ; after it has 
boiled until no more scum rises, and the jelly is quite clear, pour it while 
the jelly is warm into glass or stone jars, and cork them down when 
ctuite cold. A hundred guavas wall give two to two and a half jars of 
jelly, and will take from two to two and a haK hours' cooking or boiling. 

"^ 369.— Guava Cheese. 

After all the water or juice has drained from the guavas boiled for 
jelly, pass the fruit or pulp through a sieve, rejecting the seeds ; add 
lime-juice and sugar to taste, and boil over a slow fire to a consistency 
stiff enough for it to remain unmoved in a spoon ; rub a little butter in a 
mould, fill it with the cheese while hot, and place it' in a heat, or in an , 


expiring oven, to dry; the colour may be improved with tne aid of 

370. —Mango Jelly. 

Peel and stone a hundred green mangoes, and cut eacli into four, 
throwing thbux ^\ they are ready into a solution of weak lime-water, 
strained of all sediment. When all have bean peeled and stoned, remove 
them into a large vessel, pour in as much cold water as will entirely 
cover them, and boil them until they are quite dissolved ; then carefully 
strain the liquid without pressing the fruit, and let it drip all night. 
Boil the juice again in an open preserving-pan, and cut away the scum 
as it rises ; then add gradually good clean white sugar until it is sweet- 
ened to taste j continue to boil steadily until the scum has ceased to 
rise, and the jelly is quite clear and transparent ; allow some of it to 
drop on a plate and cool ;_ if it congeals, remove the pan and fill the 
bottles while the jelly is slightly warm, and cork down when quite cold. 

371.— Mango Marmalade. 

Pass through a sieve the pulp of the mangoes which had been boiled 
for jelly ; add plenty of clean white sugar, without quite destroying the 
acidity of the fruit ; boil it over a slow lire until it acquires the thickness 
of guava cheese, and bottle while it is yet warm. 

N.B. — This marmalade is well adapted for rolly-polly puddings, tarts, 
mango fool, and the preparation of sauces for boiled goose, ducks, &c. 

372.— Green Mango Preserve. 

Select mangoes slightly under the middling size, taking care that they 
are not bruised or injured in any way. Steep them in clean water; 
grate the outer coat, or peel very finely, so as to remove thoroughly a 
fine coat of green from the surface ; cut them sufiiciently lengthways to 
extract the stones, and then throw them into lime-water. Remove 
them into a copper preserving-pan with clean water, and parboil them, 
skimming them well ; throw them into a sieve, and allow all the water 
to drain away ; have a large quantity of good syrup prepared, allowing 
two pounds of sugar to every twenty-five mangoes ; throw the mangoes 
into the syrup, and allow them to simmer ; cut away the scum until 
the sugar inclines to crystallize ; then remove the pan from the fire, and 
put the preserve into wide-mouthed bottles ; before corking them down, 
it will be necessary to examine the syrup every two or three days, and if 
it be found that it is becoming thin, it wall have to be reboiled ; just as 
the boiling is about to be finished, the mangoes ought to be put into it 
to warm up ; this precaution must be taken every time the syrup has 
been reboiled, until there is no further appearance of fermentation; the 
bottles may then be securely corked down, and the preserve will keep 
good for years. 

373. — Another Way. 

Peel and stone good middling-sized green mangoes, and steep 
them ill lime-water ; parboil them in fresh water, and then in syrup 



until it thickens ; put them into bottles, and examine them daily ; if any / 
signs of fermentation appear, reboil the syrup, and put in the fruit ?c 
the end of the boiling ; the reboiling to be continued until the syrup has 
ceased to ferment. 

The difference between this and the foregoing preserve is only in 
appearance : the former will be of a greenish tint, and the latter of a 
rich light brown. 

N.B.— Care must be taken to have plenty of syrup at the starting, so 
tliat at the end of the two or three reboilings there may be enough left 
to cover the fruit. 

Y' ^ 
374.— Pine- apple Preserve. 

Take care that the pines are not green, nor yet quite ripe ; remove 
the peel, cutting it deeply, and then all the seeds and eyes ; cut each 
pine into six slices, lay them in a preserving-pan, and sprinkle over each 
layer a good quantity of sugar, a few sticks of cinnamon, and a few bay- 
leaves, covering the uppermost layer with a larger quantity of sugar ; 
allow them to simmer over a tolerably brisk fire until the sugar has all 
melted ; then reduce the fire, and continue to simmer until the pines 
have quite changed colour and become tender ; remove them out of the 
syrup into a colander, and allow them to drain, but continue to boil the 
syrup with all that drops from the fruit until it has thickened ; then 
return the fruit into the syrup and finish the boiling. Bottle when 
quite cool, but before corking them for good, ascertain the state of the 
syrup every two or three days ; if it shows signs of fermentation, 
remove it from the fruit and reboil it ; this operation must be continued 
until the syrup has ceased to ferment ; the fruit is not to be reboiled, 
but only returned into the syrup when the boiling is about to be finished. 

375. — Another Way. 

Finish the preserve by boiling the sliced pines and sugar together 
until the fruit has become of quite a dark colour, and the syrup so thick 
that it is not likely to ferment. There is, however, the objection to this 
method that the fruit becomes more or less leathery, and is not mellow 
like that preserved according to the foregoing recipe. 


376.— Peach Preserve. 

Clean the peaches, slit them with a silver or plated knife, and remote 
the stones ; have a very strong syrup ready, and while it is boiling ha 
throw in the peaches, and let them stand over a slow fire for six to eight 
hours ; then remove them from the fire, and twelve hours after drain off 
the syrup and reboil it ; return the fruit into the syrup, and if it shows 
any disposition to ferment, boil it again ; when satisfied it will not 
ferment any more, add a little brandy, say a wineglassful to every fifty 
peaches, and boil the whole over a slow fire for two hours. Bottle 
when quite cold. The kernels from the stones may be put in if 


377. — Another Way. <^ 

' Clean the peaches, and put them with the stones into a preserving-pan 
with sufficient water to cover them ; allow them to simmer until quite 
tender, cutting away the scum, and then spread them on a dish to cool. 
Make a syrup, allowing three-quarters of a pound of sugar to every 
pound of fruit, and while it is boiling hot put in the peaches, and boil 
them gently until the syrup is quite thick. Two days after drain off the 
syrup and reboil it, returning the fruit into it while hot ; if at the end 
of twenty-four or thirty-six hours it has become thin again, it must be 
reboiled ; a little brandy should Idc added finally. 

N.B. — If the peaches are boiled in two waters, the first may be 
thrown away, but the second, in which the peaches should be boiled a 
longer time, may be taken for making the syrup. 

378.— Pulwal Preserve. 

Take two seers or four pounds of large full-grown pulwals without any 
decay; peel, slit, remove the seeds, and throw them into cold water; 
wash them thoroughly, and parboil them in clean water ; then pnt them 
in a colander, and set them aside to cool. Prepare a good strong syrup 
of half a seer of sugar and a quarter of a seer or half a pound of green 
ginger well bruised ; throw the pulwals in, and allow them to simmer 
until the syrup thickens. They should be removed immediately the 
colour becomes quite brown, but the syrup must be kept boiling till it 
has acquired the proper consistency ; return the pulwals into the syrup, 
and, if necessary, reboil it two or three days after, if it appears to have 
become thin, or inclined to ferment. 

2)"] 9'— Another Way, 

Take two seers or four pounds of good large fresh pulwals ; thoroughly 
grate the outer surface, half slit them, remove the seeds, and throw them 
into water; parboil them in clean water, remove them into a colander, 
and allow them to drain and dry; then stuff each pulwal with some 
bruised green ginger, tie or bind them with fine cotton, put them into a 
strong syrup made of half a seer of sugar, and allow them to simmer 
until they change colour ; remove them, and continue to boil the syiup 
until it thickens ; then return them into the syrup, and in two or three 
days reboil the syrup, if it has become thin, or appears inclined to 


380.— Candied Pulwal. 

The same process is observed as directed for pulwal preserve, the chief 
difference being that hot or boiling clarified sugar or syrup must be 
used, and the preserve exposed to the sun, spread out on fresh oiled 
paper, to dry. 

381.— Tipparee (commonly called Gooseberry) Preserve. 

Shell or remove the pods of the tipparees, and wipe away all dust ; 
prick each with a bamboo or other wooden pin, and put them into a pre- 




serving-pan ; strew some sugar over each layer of fruit, making the final 
layer of sugar thicker than the others, and simmer the whole until all the 
juice has been extracted, and the syrup has acquired such a consistency 
that it will congeal if dropped on a plate ; then remove the preserve 
quickly from the fire, and bottle while warm. 

382.— Tipparee Jelly. 

Clean and prick the tipparees as in the foregoing recipe, and put them 
into a clean well-tinned stewpan, with as much water as will entirely 
cover them ; boil them until all tlie juice has run out ; strain the latter 
into a preserving-pan through fine muslin, without crushing the fruit, and 
allow it to simmer for a while, removing the scum ; then add to it fine 
clean white sugar to taste, in small quantities at a time, skimming it well 
all the while ; when nearly ready, put in the juice of two lemons strained 
through muslin ; when the scum has ceased to rise, and the jelly is clear^ 
remove the pan from the fire ; bottle the jelly while it is warm, and cork 
when it is quite cold. 

3S3.— Tipparee Cheese or Marmalade. 

Take the fruit which had been boiled for jelly, and pass it through a 
fine sieve, leaving the skins behind ; clean and prick a few more tipparees, 
and add them to the strained fruit ; put the whole into a preserving-pan 
with sugar, and simmer until of a sufficient consistency to make into 
cheese; add some orange marmalade, in the proportion of a tablespoonful 
to everjr mould ; with a feather damp the moulds with melted butter or 
sweet oil, and pour into them the cheese while quite hot ; place them in 
cold water, and turn out the cheeses as soon as they are cool enough to 
retain their shape. 

384.— To Preserve Tamarinds. 

Rid the tamarinds of all the stones ; put a layer of sugar in a wide- 
mouthed bottle, and over it a layer of stoned tamarinds, then another 
layer of sugar, and so on alternately until the bottle is full ; the final 
layer must be a deep one of sugar. Tie the stopper down with oiled 
bladder. This will keep good for years, and prove serviceable when 
fresh tamarinds cannot be procured. 

385.— Bael Preserve. 

The fruit must be rather less than half ripe, to enable it to be cut into 
firm slices a quarter of an inch thick; carefully remove the seeds, 
together with the gum by which they are surrounded, and throw the 
slices into cold water ; when all the bael is ready, remove it from the 
water, and simmer it in a strong syrup over a slow fire for half an hour, 
or until it has become of a rich light brown colour ; bottle it when cool, 
taking care that the fruit is well covered with syrup. 


386.— Bael Jam. 

The fruit must be half ripe, all the seeds and gum carefully removed, 
and the pulp passed through a coarse sieve into a preserving-pan with 
the help of a little vrater ; add sugar to taste, and simmer over a slow 
fire for half an hour, or until the fruit and sugar have acquired the con- 
sistency of jam ; let it cool, and then bottle. 

387.— Candied Bael. 

The fruit should be selected as for the preserve, cut into slices, and 
the seeds and gum removed ; after steeping it in cold water, drain it, and 
put it in a preserving-pan, with sufficient boiling clarified sugar or syrup 
to cover it ; simmer it over a slow fire for half an hour, or until it 
becomes quite tender ; then remove the pan from the fire, lay the fruit on 
some fresh oiled paper spread on tin trays, and expose it to the sun ; it 
will crystallize in a few hours, and the oil will prevent it adhering to the 

388.— Orange Jelly. / 

Melt an ounce and a half of isinglass and three-quarters of a pound of 
fine white sugar in a pint of water; add some orange and lemon peel, and 
boil until it is a good syrup ; while warm, add the juice of ten oranges 
and two lemons, strain the whole through flannel, and put it into moulds. 
The juice of the fruit should not be boiled. 

389.— Damson Cheese. 

Take damsons that have been bottled for tarts, pass them through a 
sieve, and reject the skins and stones ; to every pound of the strained 
pulp add half a pound of loaf sugar broken small ; boil the whole until it 
has thickened ; then pour it into buttered moulds and put it in an oven 
or warm place to dry ; when quite firm, remove it from the moulds and 
serve up. 

390.— Apricot Cheese. 

Take the Cabool apricots, or those preserved for tarts ; if the former, 
wash them thoroughly in several waters, parboil and reduce them to a 
pulp, and pass them through a sieve, rejecting all the skin, &c. ; add sugar 
as directed in the foregoing recipe, and a handful or two of the apricot 
stones blanched, and boil the whole until it has thickened sufficiently ; 
then pour it into buttered moulds, put it into an expiring oven or 
some warm place to dry, and when quite firm turn it out of the 

N.B.— Other bottled fruits sent out to this country for tarts, not 
preserved in sugar, are admirably adapted for converting into marmalades, 
or for making into " fools." 



391.— Orange Marmalade. 

Take twenty-four oranges and six lemons, and of the best sugar a 
quantity equal to the weight of the fruit ; grate the rinds of the oranges 
and lemons ; then mark or cut into quarters and strip off the rinds with- 
out hurting the pulps ; stew the rinds until they become perfectly 
tender, changing the water two or three times ; then drain them, scrape 
out a little of the inside, and cut them into very fine slices or chips ; next 
V, separate the pips, skin, and fibrous parts from the pulps, over which pour 
some water and strain it off; with this and a little more water prepare a 
syrup in a preserving-pan, add to it the whites of two eggs well beaten 
up, skim it well, and the moment it begins to boil take it off the fire ; 
continue to remove the scum, add a little more water, boil, and strain 
until the syrup is perfectly clear ; then throw in the chips and boil until 
they are quite transparent ; next put in all the pulp and juice, and boil 
until it thickens. To ascertain if it has been sufficiently cooked, drop a 
little on a plate and see if it congeals. 

392. — Another Way. 

Stew good fresh ripe oranges till perfectly tender, changing the water 
several times ; drain them, and cut and remove the rinds without 
breaking them or wounding the pulps ; weigh the pulps, having previously 
removed all the pips, skin, and seeds, and to every six pounds ot fruit add 
seven of sugar; pour boiling water over the pips, seeds, &c., strain them, 
and take the liquor for the preparation of syrup ; skim it well while 
boiling ; when clear, add to it the rind, liaving first scraped and thrown 
away some of the inside and then cut it up into thin slices or chips. After 
a while add the pulp and juice, and boil it up again until it acquires the 
consistency of jelly. This is a new method, and approved by some as 
being excellent and economical. 

393.— Indian Way of Making Calf s-Poot Jelly. 

Take twelve large or full-sized calves'-feet, one pound or half a seer of 
sugar, eight limes, two oranges, half a dozen blades of lemon-grass, a 
tablespoonful of mixed spices (say cinnamon, cardamoms, mace, nutmeg, 
and cloves), six eggs, a handful of isinglass, and a claretglassful of sherry. 
Having thoroughly washed the feet, break them up and boil them ; allow 
all the meat to dissolve over a slow fire, skim away every particle of fat, 
and strain the liquid through a coarse napkin ; add the sugar, all the hot 
spices, and the rinds of two lemons and one orange ; simmer the whole 
for some time, squeeze in the juice of the eight limes and the two 
oranges, together with the isinglass and lemon-grass, and when it begins 
to thicken strain it ; then reboil until it is reduced to the required quan- 
tity, skimming all the fat. Beat the whites of the six eggs to a good 
light froth ; add this to the jelly, and pour it from one pan into another 
several times, until it clears ; then add the sherry and strain it through 
flannel, returning it quickly two or three times until it runs per- 
fectly bright and clear ; fill iiato glasses or moulds before it congeab. 



394.— Cream of Citron. 

Put sixty drops of the oil of citron into a quart of spirits of wine of 
the strength of sixty-two degrees overproof ; shake it well, mix with it 
a quaTt of syrup and two ounces of yellow colouring matter, and filter 
the whole thVough filtering-paper. If not sufficiently bright, filter it a 
second time through some fresh paper, and bottle it. 

395— Cream of Cloves. 

To a quart of spirits of wine of the strength given in the foregoing 
recipe add forty drops of oil of cloves ; shake it well, and mix with it a 
quart of syrup, and as much yellow colouring matter as will give it a 
good colour ; filter through filtering-paper and bottle immediately. It is 
a delightful liqueur, and is excellent for relaxed throats. 

396.— Cream of Noyau. 

To a quart of spirits of wine sixty-two degrees overproof add twenty 
drops of good essential oil of bitter almonds and six drops of oil of 
orange ; sliake it well, and add a quart of syrup ; filter it through paper 
until it is quite clear. 

397.— Pink Noyau. 

To a quart of spirits of wine sixty-two degrees overproof add fifteen 
drops of essential oil of bitter almonds, three drops of oil of roses, four 
drops of oil of aniseed, and one drop of tincture of vanilla; shake it 
well, and mix with it a quart of syrup and a sufficient quantity of pink 
colouring matter to make it of a delicate pink colour : bottle it after 

398.— Cream of Aniseed. 

Put twenty drops of essential oil of aniseed in a quart of spirits of 
wine ; after shaking it well, mix with it a quart of syrup ; filter and put 
it in bottles. 

399.— Cream of Cinnamon. 

To a quart of spirits of wine add two drops of oil of cinnamon and 
two of oil of roses ; shake it well until the oil has thoroughly dissolved, 
and add a quart of syrup and a sufficient quantity of red tincture to pro- 
duce a bright full colour ; it may then be filtered and bottled. This is 
an agreeable liqueur, and beneficial to dyspeptic persons. 



^ 400.— Rose Cream. 

Into a quart of spirits of wine put twelve drops of the oil of roses and 
three of oil of nutmeg ; shake the mixture well until the oils are dis- 
solved, and add a quart of syrup, and a sufficient quantity of pink tincture 
to produce a fine rose-colour : filter and bottle. 

401.— Cream of Mint. 

Drop into a quart of spirits of wine twenty-five drops of oil of mint and 
three of oil of citron ; shake it well, and add a quart of syrup and as 
much green colouring tincture as may be necessary : filter and bottle. 

402.— Cream of Vanilla. 

Put twelve drops of tincture of vanilla into a quart of spirits of wine ; 
shake it well, and add a quart of syrup; when well mixed, let it stand 
for a quarter of an hour ; then filter it two or three times through filter- 
ing paper, but do not filter again if it comes out bright and clear the first 
time. This is a most delicious cordial. 

403.— Golden Wasser or Dantzie Brandy. 

To a quart of spirits of wine add twelve drops of oil of aniseed, six of 
oil of cinnamon, three of oil of roses, and eight of oil of citron ; shake it 
well until the oils dissolve ; then add a quart of syrup, and filter through 
filtering-paper : before bottling the liqueur, stir into it a few squares of 
leaf-gold cut into very little bits. 

404.— Curacao. 

Boil a quart of water in a very clean pan, and add to it, bit by bit, a 
pound of dark brown sugar-candy ; when the latter is dissolved, increase 
the fire and let the syrup boil up ; then pour it into a deep dish to cool ; 
dissolve a hundred and twenty drops of oil of bitter orange in a quart of 
spirits of wine sixty-two degrees overproof, and mix with the syrup when 
quite cold; then filter and bottle the liqueur. 

This is a most difficult liqueur to filter of a clear bright colour; indeed, 
all liqueurs in which essential oils extracted from peals of the lemon tnbe 
are used become so opaque on being mixed with syrup that the filtering 
is rendered a most tedious undertaking. 

The proportions given in the above recipes are for the production of 
really good strong liqueurs, which will keep good for years, and improve 
by age. Liqueurs for immediate consumption need not be made quite 
so strong, two parts of syrup and one of spirits of wine will usually be 
sufficient ; but consumers will be the best judges of their own tastes. 
A caution is very necessary against the free^ use of the essential oils : 
they are all harmless m moderation, but poison if used in excess, and 
some more powerful than others. 


405.— Punch a la Romain. 

Squeeze the juice out of eight juicy limes and four lemons or oranges 
strain it through muslin, and well mix with it two pounds of the best 
loaf sugar ; beat to a light froth the whites of ten fresh eggs, and add 
gradu&lly to the sugared juice; pour the whole into a pewter vessel, and 
place it in a tub containing two seers of cutcha, or raw ice, stirring it 
frequently to make it congeal. Ice two quarts of champagne, and when 
required add it to the contents of the pewter vessel; mix all well 
together, and serve in green or amber-coloured hock glasses. The ad- 
dition of a little rum is considered an improvement. 

406. — Mint Beer. v^ 

Put some bruised fresh-gathered mint-leaves into a large tankard, 
and pour over them a bottle of beer well iced, and a soda-water bottle of 
sparkKng lemonade, also well iced ; or use bottled mint-juice if the 
beer and lemonade have not been iced, and stir in a quarter of a pound 
of crushed ice. 

407. — Another Way. 

To the juice or bruised leaves add sufficient sugar to sweeten, and 
pour into the tankard two tumblers of water and two quarts of beer ; 
stir and serve up with crushed ice, or cool the beer and water before the 

408.— Ginger Beer. 

Use bruised green ginger instead of mint, and ginger beer instead of 

409.— "The Commander-in-Chief." \ 

Empty into a punchbowl a quart of claret and a bottle of soda-water ; 
add a wineglassful of cura9ao, and sweeten to taste with sugar ; then 
throw in a handful of picked and bruised mint-leaves, with a seer of 
crushed ice ; add a quart of champagne, stir briskly, and serve up. 


410.— Regent Punch. 

Mix a quart of sparkling champagne, a claretglassful of brandy, a 
wineglassful of old Jamaica rum, and a pint of very strong pure green 
tea; sweeten to taste with capillaire or any other syrup. 

411.— Milk Punch. 

Six quarts of rum and one of brandy, one quart of lime-juice, two seers \ 

of soft sugar, three quarts of cold water, two seers of pure milk, the rinds 
of forty limes, and three nutmegs will make twelve quarts of punch, at. 
follows :— 

Steep for two days in a bottle of the rum the peels of the forty limes ; 
boil in the three quarts of water the two seers of soft sugsx, and grate ia 

H 2 


the nutmeg ; pour all the rum and syrup into a large vessel, and add 
gradually the quart of lime-juice and two seers of milk, boiling hot, stir- 
ring the whole time ; let it stand for an hour or two, then strain through 
flannel several times until it drips clear, and bottle. 

412. — Another Way, 

Sixteen bottles of rum, three bottles of brandy, four bottles of lime- 
juice, eight bottles of milk, twelve bottles of water, eight seers of sugar, 
eight nutmegs, and the rinds of eighty limes, will make thirty-six quarts 
of milk punch, but of a milder quality than the foregoing. 

The addition of a bottle of cura9ao to milk punch is a great improve- 
ment : it may be added after the milk and lime-juice. 

413— Gringer Pop. 

Boil an ounce of well-bruised green ginger cleaned of all rind, an ounce 
of cream of tartar, a pound of white sugar, some toddy, and some of the 
rind and all the juice of a large lime, in four quarts of water, for twenty 
minutes ; when nearly cold, add a claretglassful of good fresh toddy: let 
it stand for six hours, and then put into soda-water bottles. It will fill 
eight or nine bottles. 

414— Imperial Pop, 

Take three ounces of cream of tartar, an ounce of bruised ginger, a 
pound and a half of white sugar, and an ounce of lemon-juice, and pour 
a gallon and a half of boiling water on them, with two tablespoonfuls of 
yeast. Mix, bottle, and tie down the corks as usual. 

415-— Negus. O 

^ To two quarts of claret or one of port add a wineglassful of brandy, two 
limes cut into thin slices, a slight grating of nutmeg, a few cloves, carda- 
moms, and sticks of cinnamon, two teacupfuls of boiling water, and two 
tablespoonfuls of sugar. 

416.— Plash. ( 

Mix half a pint of lemon ice with a wineglassful of Jamaica rum ; pour 
over it, stirring briskly, a bottle of iced ginger beer ; drink it while it is 

417-— Sherry Cobbler. | 

Pour into a tumbler two wineglassfuls of sherry, half a wineglassful of 
rum, and half a wineglassful of maraschino; add half an orange sliced fine, 
and fill the tumbler with crushed ice ; take the preparation through a 
reed, quiU, or common straw. 

418.— Apricot Effervescing Drink. 

Pilter until clear a pint of the juice of bruised apricots, and make Into 
a syrup with half a pound of sugar ; then add an ounce of tartaric acid ; 


bottle, and cork well. To a tumbler three parts full of water add two 
tablespoonfuls of the syrup and a scruple of carbonate of soda ; stir well, 
and drink while effervescing. 

419. —Mint Julep. ^ 

Put about a dozen of the young sprigs of mint into a tumbler ; add a ^ 

tablespoonful of white sugar, half a wineglassful ^ of peach, and the 
same of common brandy ; then fill up the tumbler with pounded ice. 

420. —Orangeade. ^ 

Squeeze out the juice of an orange ; pour boiling water on a little of 
the peel, and cover it close ; boil water and sugar to a thin syrup, and 
skim it ; when cold, mix all together with as much water as will make a 
rich drink ; strain through a jelly-bag, and ice. 

421.— Orgeat. 

Blanch and'pound three-quarters of a pound of sweet and thirty bitter 
almonds with a tablespoonful of water ; stir in by degrees two pints of 
water and three pints of milk, and strain the whole through a cloth ; 
dissolve half a pound of loaf sugar in a pint of water ; boil, skim well, 
and mix with the almond- water, adding two tablespoonfuls of orange- 
flower water and a teacupful of good brandy. 

422.— Poor Man's Champagne. 

Put a pint of Scotch ale into a jug, and add a bottle of good ginger 

423.— Royal Lemonade. 

Pare two oranges and six lemons as thin as possible, and steep them 
four hours in a quart of hot water ; boil a pound and a quarter of loaf 
sugar in three pints of water ; skim it and add to the two liquors the 
juice of six oranges and a dozen lemons; stir well; strain through a jelly- 
bag, and ioe. 

424.— Summer Beverage. 

Pour, while ^ hot, two^ quarts of barley-water, made as in recipe 
426, on the juice and rind of a lemon very thinly cut ; to which add 
honey, capillaire, or sugar, according to taste ; let it stand one hour and 

425.— Lemon Barley-water. \ 

Two tablespoonfuls of pearl barley, a quarter of a pound of lump sugar, 
rather more than two quarts of boiling water, and the peel of a fresh 
lemon make a pleasant drink for summer. It should stand all night, and 
be strained the next morning. 



426.— Barley-water for the Sick Chamber. 

Mix smoothly a teaspoonful of Robinson's patent barley and a table- 
spoonful of cold spring water into a smooth paste, and gradually add a 
quart of boiling water; boil it gently for ten minutes, stirring constantly, 
and strain when cold. 

427.— To Cure the Sting of a Wasp. 

Oil of tartar or solution of potash applied to the part affected will 
give instant relief. 

428.— To Cure Deafness from Deficient Secretion of 

Mix half a drachm of oil of turpentine and two drachms of olive oil 
Put two drops into the ear at bedtime. 

429.— Cure for Cramp in the Legs. 

Stretch out the heels and draw up the toes as far as possible. This 
will often stop a fit of the cramp after it has commenced. 

430.— Emetic Draught. 

Mix one grain of emetic tartar, fifteen grains of powder of ipecacuanha, 
and an ounce and a half of water. This is commonly employed for 
unloading the stomach on the accession of fevers, and in ordinary 
cases. *- 

431. — Another Recipe, 

Mix ten grains of blue vitriol (sulphate of copper) and two ounces of 
distilled water. 

432. — Another Recipe. 

Por a draught to be taken directly, mix a scruple of subcarbonate of 
ammonia, half a drachm of ipecacuanha in powder, three ounces 
of peppermint water, and two drachms of tincture of cayenne pepper. 
In case of poisoning, this is said to be more certain and effectual 
fin arousing the action of the stomach than either of the preceding 


433— Cure for Tic-doloreux or Neuralgia. 

Mix half a pint of rose-water and two teaspoonfuls of white vinegar. 
Apply it to the part affected three or four times a day: fresh linen should 
be used at each application. This will, in two or three days, gradually 
take the pain away. 

^ At least three hundred " infallible cures " for tic-doloreux have been 
discovered, but the disease arises from such various causes that^ no 
remedy can be relied upon. Carbonate of iron cures one ; quinine, 
another ; upon a third neither has any effect. The remedy above sugges- 
ted, althougli safe and simple, takes time to afford relief. Ten to twenty 
drops of CoUis Browne's chlorodyne have been found from repeated 
experience to afford nearly instantaneous relief, and in some cases 
subject to periodical return to have effected almost perfect cures. 

434.— To Cure Hiccough or Hiccup. 

This spasm is caused by flatulency, indigestion, and acidity. ^ It may 
generally be relieved by a sudden fright or surprise, or the application of 
cold, also by swallowing two or three mouthfuls of cold water or a tea- 
spoonful of vinegar, or by eating a small piece of ice, taking a pinch of 
snuff, or anything that excites coughing. 

435 —Cure for Colds. 

Total abstinence from liquid food of any kind for a day or two (known ^ 
as the dry system) has been known to cure coughs and colds where it has 
been j^^severed in. 

436— Mixture for Recent Coughs. 

Mix five ounces of honey, a quarter of a pound of treacle, and seven 
ounces of best vinegar, and simmer in a common pipkin for fifteen 
minutes ; remove it from the fire, and when the mixture has become 
lukewarm, add two drachms of ipecacuanha wine. The dose is a table- 
spoonful every four hours for adults. This is one of the best mixtures 
known for recent cough, and, on account of its pleasant taste, is particu- 
larly eligible for children and infants. 

437.— Emulsion for Recent Coughs. 

Mix an ounce of oil of sweet almonds, the yolk of one egg, fivi ounces 
of orange-flower water, half an ounce of mucilage of gum Arabic, a 
drachm and a half of ipecacuanha wine, and half an ounce of syrup of 
mar shm allows. ^ The dose is a tablespoonful when the cough is trouble- 
some. Half this quantity may be given to young children. 

438.— Emulsion for Old Coughs. 

Rub well two drachms of gum ammoniac, gradually adding half a pint 
of water ; when they are thoroughly mixed, strain them through linen. 


This is a useful expectorant in old coughs and asthmas, when no inflam- 
matoi7 symptoms are present. The dose is from one to two tablespoon- 
fuls, united with an equal quantity of almond emulsion. 

439— Cure for Hooping-cough.. 

Dissolve a scruple of salts of tartar in a quarter of a pint of water; add 
ten grains of cochineal, and sweeten with sugar. Give to an infant the 
fourth part of a tablespooDful four times a day ; two years old, half a 
spoonful ; from four years, a tablespoonful. 

440.— Koche's Embrocation for Hooping-cough. 

^ Mix eight ounces of olive oil, four ounces of oil of amber, and a suffi- 
cient quantity of oil of cloves to scent it strongly. This is the same as 
the famous embrocation of Koche. When rubbed on the chest, it 
stimulates the skin gently, and is sometimes serviceable in hooping-cough 
and the other coughs of children. In hooping-cough it should not be 
used for the first ten days of the disease. 

441.— Valuable Lotion for Hooping-cough, &o. 

Dissolve one drachm of em.etic tartar in two ounces of common water, 
and add half an ounce of tincture of Spanish fly. This is a valuable lotion 
in the advanced stages of hooping-cough, and is of much service in all 
other coughs, both of adults and children. It is often very useful in re- 
moving the distressing cough and oppression of the chest left after the 
hoop has quitted the patient. After it has been rubbed into the chest 
night and morning for about a week, it will create a redness, and bring 
out some small pustules ; it should then be applied only once a day, and 
if the part becomes very sore, it may be laid aside altogether, and the 
pustules anointed twice a day with simple white ointment. In very 
severe cases, however, it will be necessary to continue the use of this 
lotion until a large number of pustules appear ; and if they are kept 
discharging freely by an occasional use of it, the relief will be more 
striking and permanent. 

442.— Warm Plaster. 

Melt together with a moderate heat one part of blistering plaster and 
fourteen of Burgundy pitch, and mix them so as to form a plaster. This 
will be stimulant, and create a slight irritation on the part to which it is 
appHed. It is used with advantage in common cough, hooping-cough, 
sciatica, and local pain. 

443-— G-argle for Irritation and Inflammation in the Throat, 

Mix two drachms of purified nitre, seven ounces of barley-water, and 
seven drachms of acetate of honey., Use frequently. 


drachms of compound tincture of camphor, and three or four drops of oil 
of caraways. Take two tablespoonfuls every three hours, or oftener if 
the pain and purging be urgent ; a teaspoonful is a dose for young 
children, and one tablespoonfal for those of ten or twelve years of 

459.— Compound Infusion of Senna, 

Macerate for an hour in a pint of boiling water, in a lightly covered 
vessel, an ounce and a half of senna-leaves and a drachm of sliced ginger- 
root, and strain the liquor. This is a useful purging infusion, in common 
use among medical men. It is usually given in conjunction with a little 
Epsom or Glauber's salts, and forms a purging mixture of great service m 
all acute diseases. 

460.— -Warm Purgative Tincture. 

Put three ounces of senna-leaves, three drachms of bruised caraway- 
seeds, a drachm of cardamom-seeds, and four ounces of stoned raisins 
into two pints of best brandy ; macerate for fourteen days in a gentle 
heat, and filter. This is quite equal to the celebrated Daffy's elixir, and 
is similar to the tincture of senna sold at the shops. It is stomachic and 
purgative, and is beneficially employed in flatulency, pains in the bowels, 
gouty habits, and as an opening medicine for those whose bowels have 
been weakened by intemperance. The dose is one, two, or three table- 
spoonfuls, in any agreeable vehicle. 

461.— Tonic Aperient Mixture. 

Mix three ounces and a half each of decoction of bark and infusion of 
senna, three drachms of sulphate of potash, and half an ounce of 
compound tincture of bark. Take three tablespoonfuls once or twice a 
day, so as to keep the bowels regular; or it may be used only occasionally, 
when an aperient is required. 

462.— Mild Aperient Pills. 

Beat into a mass and divide into twelve pills half a drachm of 
compound extract of colocynth, a scruple of compound rhubarb pill, ten 
drains of Castillo soap, and five drops of oil of juniper. These are 
excellent aperient pills for occasional use in costiveness, bilious 
affections, and on all ordinary occasions, and are suited to the relief of 
these complaints in children as well as in adults. One pill taken 
at bedtime is generally sufficient, but some persons may require two. 

463.— Digestive Aperient Pills. 

Well rub thirty-six or forty grains of socotrine aloes with eighteen 
^ains of gum^ mastic, and add twenty-four grains each of compound 
extract of gentian and compound galbanum pill, and a sufficient quantity 
of oil of aniseed to make twenty pills. Take two or three, an hour before 
dinner, or at night. They are stomacliic and aperient, containing an 


antispasmodic, and producing usually a Ml feculent evacuation. They 
are very suitable to persons who have no vital energy to spare, 
and require a medicine which will operate mildly, surely, and safely. 

464.— Worm Powder. 

Hub well together two or three grains of calomel and ten grains of 
compound powder of scammony. This is an efficacious powder for the 
expulsion of worms from children and adults, and may be given twice a 
week, or oftener, till the object be accomplished. 

465.— Infallible Cure for Tapeworm. 

Take of the plant GiseUa pharmaceoides^ in its green, fresh state, 
leaves, stalks, seeds, and seed-capsules (if the plant be in seed or forming 
its seed-vessels) indiscriminately one pound, and grind it down with 
sufficient water to render it liquid. It should be administered to the 
patient after twelve hours of tasting, and repeated on the fourth and 
eighth days. As a precautionary measure, to destroy any latent germs, 
repeat the dose in eight days more. The Gisekia is free of every poison- 
ous quality : it .simply possesses an acrid volatile principle, fatal alone to 
the tapeworm, and is in no way distressing to the stomach or digestive 
organs ._ The plant flourishes most luxuriantly in the jungles at Eeroze- 
pore, cis-Sutlej territories, Cawnpore, Seharunpore, Egypt, Coromandel, 
the banks of the Irrawaddie, in Burmah, and throughout Oiide. As a 
specific it was lirst brought to European notice by a fakeer at Eerozepore, ' 
about the year 1856. 

N.B. — The dried plant is useless. 

466.— Cure for Ringworm. 

The parts should be washed twice a day with soft soap and warm 
water ; when dry, rub them with a piece of linen rag dipped in ammonia 
from gas tar; the patient should take a little sulphur and treacle, or some 
other gentle aperient, every morning; brushes and combs should be 
washed every day, and the ammonia kept tightly corked. 

467.— Quinine Draught. 

Eor dyspepsia and hepatic derangement mix two grains of sulphate ot 
quinine, two drops of diluted sulphuric acid, one drachm of spirit 
of nutmegs, and ten drachms of distilled water, and take daily at 

468.— Seidlitz Powders. 

Two drachms of tartarized soda and two scruples of bicarbonate of 
soda for the blue paper ; thirty grains of tartaric acid for the white 



469.— Ginger^beer Powders, 

Half a drachm of bicarbonate of soda, with a grain or two of powdered 
ginger and a quarter of an ounce of sugar, for the blue paper ; twenty- 
five grains of tartaric acid for the white paper. 

470.— Lemonade Powders. 

Omit the ginger powder from the above, and to the water add a little 
essence of lemon or lemon-juice. 


• 471. —Indian Mode of Preparing Perfumed Oils. 

The natives never make use of distillation. The plan adopted is to 
place on a large tray a layer of the flowers, about four inches thick and 
two feet square ; on this they j)ut some of the til ov sesamum seed, 
wetted or damped, about two inches ^ thick ; on this, again, is placed 
another layer of flowers, four inches thick ; the whole is then covered 
with a sheet, held down by weights at the sides, and allowed to remain 
for eighteen hours. The flowers are then removed and replaced by layers 
of fresh flowers, and the operation repeated three times, each layer of 
fresh flowers being allowed to remain eighteen hours. After the last 
process, the seeds are taken in their swollen state and placed in a clean 
mill; the oil then expressed possesses most fully the scent of the flowers. 
It is kept in prepared skins, called dubbers, and sold at so much per seer. 
The jasmine, bela, and chumbrsel are the flowers from which the 
natives chiefly produce the oil. 

472— Remedy for Scurf in the Head. 

Drop a lump of fresh quicklime the size of a walnut into a pint of 
water, and let it stand all night; pour the water off clear from sediment, 
add a quarter of a pint of the best vinegar, and wash the head with 
the mixture. It is perfectly harmless ; only the roots of the hair need 
be wetted. 

473-— Imitative Bears' Grease. 

Melt together until combined eight ounces of hogs' lard and one-eighth 
of an ounce each of flowers of benzoin and palm oil ; stir until cold, attjd 
scent at pleasure. This will keep a long time. 


474.— Hair Grease. 

Dissolve a quarter of a pound of lard in a basin of boiling water; wlien 
cold, strain off the water and squeeze the lard dry in a cloth ; after which 
melt it in a pipkin, and mix well with it three tablespoonfuls of salad oil 
and enough palm oil to give it a colour. When cold, or nearly so, scent 
it and put it into pots. A little white wax may be added to make it 
thicker or stiffer. 

475— I^omatum. > 

Take a pound of white mutton suet, well boiled in a quart of hot water, 
and washed to free it from salt, &c. ; when dried, melt it with half a 
pound of fresh lard and a quarter of a pound of bees' wax ; pour it into 
an earthen vessel, and stir till it is cold ; then beat into it fifteen drops of 
oil of cloves, or any essential oil whose scent is preferred. If too hard, 
use less wax. 

476. — Another Recipe. 

Take four ounces of lard, an ounce of castor oil, a quarter of an ounce 
of spermaceti, an ounce and a half of salad oil, a quarter of an ounce of 
white wax, a drachm and a half of tincture of lytse, and twenty drops of 
oil of roses, verbena, bergamot, or cloves. Melt the wax, spermaceti. 
and lard with the oils in a glazed earthen pipkin, and when nearly cold 
add the scent. 

477-— Pomade for Hair that is Falling off. 

Take eight ounces of beef marrow, twenty-two drops of tincture of 
cantharides, sixty grains of sugar of lead, an ounce of spirits of wine, and 
twenty drops of oil of bergamot. Boil the marrow in the bone, and mix 
the prescribed quantity, free of bone and fibre, with the other ingredients, 
excepting the scent, which is to be added last of all ; if any other scent 
be preferred, the bergamot may be omitted. 

47S— Pomade Divine. 

This IS a capital pomade for rubbing into bruises, or to give relief in 
any similar hurt : — Take a pound and a half of beef marrow, which will 
be the produce of six or eight bones ; clear it thoroughly from bone and 
fibre, and put it in an earthen vessel of spring water ; change the water 
every night and morning for eight or ten days ; then steep the marrow 
in a pint of rose-water for twenty-four hours, and drain it dry through a 
linen cloth. Take an ounce of flowers of benzoin, cyprus-root, odorifer- 
ous thorn, and Florentine iris -root, half an ounce of cinnamon, and 
a quarter of an ounce each of cloves and nutmeg. Pound all these very 
fine, and mix them well with the marrow ; then put all into a pewter 
digester which holds three pints, and let the top be closely fitted. 
Spread on linen a paste made of flour and white of %^g^ and fix it over 
the top so that there can be no evaporation. Suspend the digester by 
the handles in the middle of a pot of boiling water, and keep it boiling. 


adding more boiling water as often as necessary. Strain the 
pomade into small wide-mouthed bottles, and cover it down when quite 

479. — Another 'Recipe, 

Take three-quarters of a pound of beef marrow ; clean it well from 
bone and fibre, aud wash it in water fresh from the spring, which must 
be changed night and morning for ten days ; then steep it in rose-water 
for twenty-four hours, and drain it. Take half an ounce each of storax, 
gum benjamin, and odoriferous cyprus-powder, two drachms of cinnamon, 
and a drachm of cloves. Let these ingredients be all powdered and well 
mixed with the marrow, and put them in a pewter pot which holds about a 
pint and a half. Make a paste of white of ^%^ and flour, and lay it on a 
piece of linen, and place a second linen to cover the pot very tight and 
keep in the steam. Place the pot in a copper vessel of water, and keep 
it steady, so that the water may not reach or touch the covering. As the 
water evaporates, add more, boiling hot, and keep it boiling four hours 
without ceasing. Strain the pomade into small jars or boules, and cork 
when quite cold. Take care to touch it only with silver. 

480.— Bandoline for the Hair. 

Mix two ounces of olive oil with one drachm each of spermaceti and 
oil of bergamot ; heat and strain ; then beat in six drops of otto of roses. 
If colour be desired, add half a drachm of annatto. 

481.— Dentifrice. 

Scrape as much whiting to a fine powder as will fill a pint^ pot ; 
moisten two ounces of camphor with a few drops of brandy, rub it into a 
powder^ and mix with the whiting half an ounce of powdered myrrh. 
i>ott]e it, and keep it well corked down, taking small quantities out in a 
separate bottle for daily use. 

482. — Another Recipe, 

Dissolve two ounces of borax in three pints of boiling water ; before 
quite cold, add a teaspoonful of tincture of myrrh and a tablespoonful of 
spirits of camphor : bottle the mixture for use. ^ One wineglassful of the 
solution, with half a pint of tepid water, is sufficient for each application. 
Applied daily, it preserves and beautifies ^ the teeth, extirpates all 
tartarous adhesion, produce- a pearMike ufhiteness, arrests decay, and 
induces a healthy action in tiic guiua. 

483. — Another Recipe. 

No dentifrice in the world can equal that of powdered betel-nut if 
properly prepared, but very few know how to do this : the nuts should 
not be burnt, but sliced and roasted, like coffee, to a rich brown colour, 
and then pulverized and passed through fine muslin ; the grit should 
then be repounded and strained through muslin, and this operation con- 


tinued until all the powder is finely sifted. The colour, instead of beini? 
black, like charcoal, should be a fine rich chocolate-colour. The 
dentifrice may then be used just as it is, or tincture of myrrh and 
camphor and eau de Cologne may be added to it. 

484-— Rose Lip-salve. 

Take an ounce and a half of spermaceti, nine drachms of white wax, 
twelve ounces of oil of sweet almonds, two ounces of alkanet-root, and 
one drachm of otto of roses ; digest the first four ingredients with the 
heat of boiling water for four hours, then strain through flannel, and add 
the otto of roses. 

485.— Essence of Roses. 

Mix two drachms of otto of roses and a pint of rectified spirits of 

486.— Essence of Lemon-peel. 

Steep six ounces of lemon-peel, cut very thin and without any 
particle of the white skin, in eight ounces of spirits of wine well 

487.— Eau de Cologne. 

Put twelve drops each of oil of neroli, citron, bergamot, orange, 
and rosemary, and a drachm of cardamom-seeds, into a pint of spirits 01 
wine, and let it stand for a week. 

488.— Lavender-water. 

Mix two drachms of oil of lavender, half a draclim of oil of bergamot, 
ft drachm of essence of musk, thirteen ounces of spirits of wine, and ifivp. 
ounces of water, and let it stand a week. 



Brinjal burta, 33 
Cold corned-beef burta, 34 
Cold ham burta, 34 
Cold tongue burta, 34 
Dry fish burta, 33 
Ureen mango burta, 31 
Potato burta, 33 
Red herring burta, 34 
Tomato burta, 34 

Bhahjees, 31 
Bringalbhahjee, 31 
Pulwal bhahjee, 31 

€hahkees, 29 
Pulwal, potatoes, and torrie, 29 
Red pumpkin and tamarind, 29 
Beam, potato, and peas, 29 
Tomato, plain, 30 
Tomato with tamarind, 30 
White pumpkin and tamarind, 29 

, plain, cut small, 


Country Captain, 20 
Chicken country captain, 20 
Jhal frezee, 20 
Kid country captain, 20 
Veal country captain, 20 

Dal or Peas Curries, 32 
Dalfoolaree, 33 
Moong dal, 32 
Mussoor dal chur churree, 32 

— with amchoor or with 

tamarind, 32 
Muasoor or red dal, 32 


Beef doopiaja, 17 
Chicken doopiaja, 16 
Cold boiled pork doopiaja, 17 
Duck doopiaja, 17 
Kid doopiaja, 16 
Mutton doopiaja, 17 
Pigeons, doopiaja of, 17 
Udder and beef doopiaja, 17 

doopiaja, 17 

Veal doopiaja, 17 

Egg Curry, 28 
Egg curry with chunna ka dal, 29 
with green peas, 29 

Forcemeat Ball Curries, or 
Cofta-ka-Carree, 18 

Beef forcemeat ball curry, 18 
Chicken forcemeat ball curry, 18 
Crab cofta curry, 19 
Fish cofta curry, 19 
Liver and udder, ball curry of, 19 
Lobster cofta curry, 19 
Mutton forcemeat ball curry, 18 
Prawn cofta curry, 19 

Gravy Curries, 15 

Beef curry, 15 
Chicken curry, 15 
Kid curry, 15 
Green duck curry, 16 
Mutton curry, 15 
Veal curry, 15 
Young pigeon curry, 16 

Gravy Fish Curries, 27 
Beckty fish gravy curry, 28 
< , sliced, fried in curry 

condiments, 28 



Hilsa fish gravy curry, 28 

, sliced, fried in curry 

condiments, 28 
Prawn doopiaja, 28 


Seik kawab, 20 
Tick-keeah kawab, 21 

HussANEE Curries, or Cxjrkies ow 
Stick, 21 

Hussanee beef curry, 21 

curry of udder and liver, 


mutton curry, 22 

veal curry, 22 


Fowl quorema, 23 
Kid quorema, 23 
Quorema curry, plain, 22 

Madras Mulligatawny Curry, 27 

Malay Curries, 23 

Chicken malay doopiaja, 25 

- gravy curry with 

pulwal, 24 
Chicken malay gravy curry with 

white pumpkin or cucumber, 

Cocoanut milk, 23 
Prawn malay doopiaja, 25 
gravy curry with 

pulwal, 24 
Prawn malay gravy curry with 

white pumpkin or cucumber, 


Portuguese Curry (Vindaloo or 
Bindaloo), 25 

Beef vindaloo, 25 
Curry paste, 26 
Duck vindaloo, 26 
Trickled vindaloo, 26 
Pork vindaloo, 26 

Saug Curries, 30 

Danta curry with shrimps, 80 
Green saug with prawns, 30 
Khattah carree, or acid vegetable 

curry, 31 
Red saug and omra, 30 

and prawns, 30 

— — , omra, and shrimps, 30 


Crabs in shell, 39 
Fish mooloo, 38 
Fish smoked, 39 
Prawn cutlet, 38 

powder, 40 

Prawns, dried, 40 
Ttuaarind fish, 39 



Apple sauce, 79 

Beef, boiled, sauce for, 78 

, roast, sauce for, 78 

Birds, cooked, jelly for, 81 

Brain cakes, 75, 76 

Bread sauce, 79 

Brisket of beef, boiled, saucG f^, 

Casserole of potatoes, 74 
Croquets or rissoles, 74 
Cucumber salad, sauce for, 77 
Duck, boiled, stuffing for, 81 

, roast, stuffing for, 80, 81 

Egg balls, 75 

sauce, 79 

Fish, forcemeat for, 75 

sauce, pink, 79 

, excellent, 76 

) to make a quart bottle of 

Forcemeat, 75 

balls, 75 

for fish, 75 

onions, 75 

Fowls, stuffing for, 80 

Fricandellans, 74 

Goose, boiled, stuffing for, 81 

, roast, stuffing for, 81 

Hare, stuffing for, 80 

Jelly for cooked birds, meatg, or 

made dishes, 81 
Kid, roast, stuffing for, 80 

, stuffing for, 80 

Lobster salad, sauce for, 76 

sauce, 78 

Made dishes, jelly for, 81 
Meats, cooked, jelly for, 81 
Meat, sauce for any kind of, 78 
, to make a quart bottle 

of, 79 
Melted butter, 80 

, French, 80 

Mint sauce, 79 



Mutton, boiled, sauce for, 76 
Onion, brown, saiiee f o« gravy, 78 

■ sauce, 77 

, white, 77 

Oyster sauce, 78 
Parsley and butter, 80 

sauce, 77 

Pink sauce for fish, 79 

Pig, roast, FtuflSng for, 80 

Potatoes, casserole of, 74 

Pudding sauce, 79 

Kissoles or croquets, 74 

Salads, sauce for, 76 

Sauce for any kind of meat, 78 

Shrimp sauce, 79 

Tapp sauce gravy for made dishes, 

Tomato, fresh, gravy sauce for made 

dishes, 77 
Turkey, boiled, stuffing for, SI 

, roast, stuffing for, 81 

Veal, stuffing for fiUets of, 80 


Aniseed, cream of, 97 
Apricot effervescing drink, 100 
Barley-water, lemon, 101 
Champagne, poor man's, 101 
Cinnamon, cream of, 97 
Citron, cream of, 97 
Cloves, cream of, 97 
*^' Commander-in-chief," 99 
Cura^oa, 98 
Dantzic brandy, 98 
Flash, 100 
Ginger-beer, 99 
Ginger pop, 100 
Golden wasser, 98 
Imperial pop, 100 
Lemonade, royal, 101 
Mint-beer, 99 

, cream of, 98 

julep, 101 

Negus, 100 

Noyau, cream of, 97 

■ — '■ , pink, 97 

Orangeade, 101 

Orgeat, 101 

Punch a la Romain, 99 

, milk, 99, 100 

, regent, 99 

Rose cream, 98 
Sherry cobbler, 100 
Summer beverage, 101 
Vanilla, cream of, 98 


Bombay onion pickle, 85 
Cabbage, pickled, 84 
Chilies, essence of, 87 
Chili vinegar, 87 
Cussoondee, 84 
Dry fruit pickle, 86 
Garlick, juice of, 88 
Ginger-juice, green, 88 
Green mint vinegar, 86 
Horseradish vinegar, 87 
Hot sweet mango chutnee, 83 
Lime-juice, to preserve, 87 

, to purify, 87 

Long plum pickle, 85 
Love-apple chutnee, 82 

sauce, 82 

Mango amchoor, 84 
Mangoes pickled whole, 85 
Mint-juice, green, 87 
Mustard, 88 
Onions, juice of, 88 
Patna onion pickle, 85 
Red cabbage pickle, 84 
Red cauliflower pickle, 84 
Round plum pickle, 86 

• with mustard oil 

Sweet chutnee, 82 

long plum pickle, 86 

- mango chutnee, 83 

pickle, 85 

Tamarind chutnee, 83 
Tapp sauce, 82 
Tomato chutnee, 82 
sauce, 82 



Apricot cheese, 95 
Bael, candied, 95 

jam, 95 

preserve, 94 

Calfs-foot jelly, 96 

Capillaire, 90 

Ceylon moss preserve, 90 

Damson cheese, 95 

Gooseberry (tipparee) preserve, 93 

Green mango preserve, 91 

Guava cheese, 90 

jelly, 90 

Iceland moss preserve, 90 
Mango jelly, 91 



Mango marmalade, 91 
Orange jelly, 95 

marmalade, 96 

Peach preserve, 92, 93 
Pine-apple preserve, 92 
Pulwal, candied, 93 

preserve, 93 ^ 

Seaweed preserve, 90^ 

Sugar, adulteration of, to detect, \ 

, to clarify, 89 

Syrup, brown, 89 

, white, 89 

Tamarinds, to preserve, 94 
Tipparee cheese, 94 

jelly, 94 

marmalade, 94 

preserve, 93 


Alderman's mock turtle pie, 45 
y sauce 

for, 45 
Beef k la mode, 40 

baked with potatoes, 49 

■ steak and pigeon pie, 44 

Breast of mutton a la Ste. Menoult, 

Brisket of beef trambland, 48 
Bubble and squeak, 48 
Collared brisket, 41 
Corned round of beef, 40 
Ducks with green olives, 42 
Dumpode capon or fowl, 47 

— duck (Eastern way), 47 

goose (Indian way), 47 

Fillet of veal, to stew a, 48 

Fowl k la cardinal, 47 

French mutton chops, 42 

Friar Tuck's mock venison pastry pie, 

Friar Tuck's mock venison pastry pie, 

sauce for, 46 
Fricandeau de veau, 41 
Haggis, 49 
Hunter's beef, 41 
Kidney stew, 42 
Kid roasted whole, 43 
Kidney toasts, 49 
Leg of mutton dumpling, 46 
Macaroni pie, 44 
Marrow-bones, to boil, 49 
Meat or birds in jelly, 51 
Minced veal potato pie, 44 
Mutton brains and love-apples, 43 
' baked with potatoes, 49 

■ ham, to cure, 51 

Mutton stew, 4S 

trambland, 48 

Olive royals, 50 
Ox- cheek dressed, 50 

potted, 50 

, to boil, 50 

, to stew, 50 

Pigeons in savoury jelly, 51 

with petit pois, 4^ 

Potato pie, 44 
Rolled mutton, 49 
Sausage rolls, 46 
Spiced beef, 41 

collared brisket, 41 

Veal cutlets, 48 
pie, 44 



Aperient mixture, tonic, 107 

pills, digestive, 107 

, mild, 107 

Barley-water for the sick chambep- 

Blisters, spermaceti ointment for 

dressing, 106 
Bowel complaint, cure for, 106 
Bruises, embrocation for, 105 
Burns, lime liniment for, 106 
Colds, cure for, 103 
Coughs, old, emulsion for, 103 

, recent, emulsion for, 103 

, mixture for, 103 

Cramp in the legs, to cure, 102 
Deafness, to cure, 102 
Emetic draught, 102 
Fomentation, anodyne, 106 

, common, 106 

Galling in persons confined to bed, to 

prevent, 106 
Gargle, excellent domestic, 105 
Ginger-beer powders, 109 
Hiccup, cure for, 103 
Hooping-cough, cure for, 104 

-, Roche's embrocation 

for, 104 


-, valuable lotion for. 

Inflammation in the throat, gargle 

for, 104, 105 
Irritation in the throat, gargle for, 

104, 105 
Lemonade powders, 109 
Lotion, nitric acid, 106 
Neuralgia, cure for, 103 
Plaster, warm, 104 



purgative tincture, warm, 107 
Quinine draught, 108 
Ringworm, cure for, 108 
Scalds, lime liniment for, 106 
Seidlitz powders, 108 
Senna, compound infusion of, 107 
Sore throat, good gargle for, 105 
Sprains, embrocation for, 105 

, remedy for, 105 

Tapeworm, cure for, 108 
Tic-doloreux, cure for, 103 
Wasp-sting, to cure a, 102 
Worm powder, 108 


Brushes, head and clothes, to wash, 

China, broken, to unite, 113 
Cement for attaching metal to glass 

or porcelain, 113 
Cement, Japanese, 113 
Earrings, to clean, 114 
Feathers, to clean, 114 
Glass, broken, to unite, 113 
Gold chains, to clean, 114 
Ironmould, to remove, 113 
Kid gloves, to clean, 113 
Lace, to wash, 114 
Marble, to clean, 115 
Mourning dresses, to remove stains 

from, 113 
Plate, to clean, 114 
Satins, to clean, 113 
Silks, to clean, 113 
Woollen dresses, coloured, to clean, 



Almond custard, 58 

Bael sherbet, 73 

Bibinca dosee, or Portuguese cocoanut 
pudding, 63 

Blanc mange, 58, 59 

Bole comadree, or Portuguese cocoa- 
nut pudding with jagree, 63 

Bombay pudding, 60 

Buns, 69 

Cajure, 64 

Chappatee or hand-bread, 61 

Cheesecakes, cocoanut, 68 

__ ^ — ^ excellent, 68 

Chocolate custard, 58 « 

Cocoanut cheesecakes, 68 

pittas, 63 

pudding, Portuguese, 63 

, (Portuguese), with 

jagree, 63 
Cocoanut rice pudding, 60 
Coloured icings, 72 
Colouring for jellies, creams, ices, and 

calies, 71 
Colouring mixtures, 71 
Corn-flour blanc mange, 59 
Cream as prepared by the natives, 

Custard, 57 

Creams, ornament for, 71 
Custards, ornament for, 71 
Custard pudding, 61 
Dal pittas, 62 
Dalpooree, 61 
Dhye or tyre, 73 
Falooree, 62 
Fowl doopiaja loaf, 62 
Friar Tuck's mock venison pastry pie, 

pastry for, 57 
Fritters, 64 

Frost or icing for cakes, 71, 72 
Gingerbread, American, 68 

cakes, rich, 68 

•, Indian, 68 

nuts, 67 

, oatmeal, 68 

, spiced, 67 

Ginger cakes, 67 
Goolgoola, or fritters, 64 
Hand- bread, 61 
HuUuah, 64 
Iced cream, apricot, 72 

, mille fruit, 72 

, orange, 73 

, raspberry, 72 

Icing, fine, for tarts and puffs, 72 

for cakes, 71, 72 

Icings, coloured, 72 

Juice of fruit iced, 73 

Lemon (Indian) pudding, 60 

Macaroni, 61 

*' Maids of honour," 68 

Mallie, 73 

Mango fool, 70 

, pink, 70 

Marmalade pudding, 60 
Mincemeat, 70 
Oatmeal gingerbread, 68 
Orange custard, 57 

water iced, 73 

Ornament for custards or oreami, 




Pancakes, common, 69 

, French, 69 

, Indian, 69 

, pink, 69 

Pies and tarts, pastry for, 57 
Plaintain fritters, 63 
Plaintains, fried, 63 
Plum cake, 6i 

- pudding (Indian way), 59 
Prawn doopiaja loaf, 62 

pittas, 62 

Princess royal custard, 58 

Queen cakes, Q6 

Rice blanc mange, 59 

Rose-bloom custard, 58 

Rout cakes, 69 

Scotch shortbread, Q6, 67 

Sherbet, bael, 73 

Shortbread, 6Q 

Shrewsbury cakes, 6Q 

Soojee, tart and pie crusts of, 61 

Swiss cakes, 65 

Tarts, pastry for, 57 

Tyre or dhye, .73 

Vanilla drops, 70 

Yeast, 73,74 


Beef, mutton, or kid pellow, 13 
Chicken pellow, 12 
Lobster or fish pellow, 13 
Prawn pellow, 13 


Bandoline for the hair. 111 

Bears' grease, imitative, 109 

Dentifrice, 111 

Eau-de-Coiogne, 112 

Hair grease, llO 

Lavender-water, 112 

Lemon-peel, essence of, 112 

Lip-salve, rose, 112 

Perfumed oils, Indian mode of pre- 
paring, 109 

Pomade divine, 110, 111 

for hair that is falling off, 


Pomatum, 110 

Roses, essence of, 112 

Bcurf in the head, remedy for, 109 


Boiled rice, 10 
Rice conjee, 10 

kheer, 10 

Pish pash, 11 


Bhoonee kitcheeree, 11 

- — — of green peas, 


chunna dal, 12 

- of the gram or 

- of the moong 
or small-grain yellow dal, 11 

- of the mussoor 

or red dal, 11 
Geela kitcheeree, 12 
Jurrud or yellow-tinted kitcheeree, 



Bridal soup, or soup elegant, 37 
Bright onion soup, 36 
Curry soup, 36 
Macaroni soup, 35 
Mulligatawny soup, 35, 35 
Shin of beef soup, 35 

with forcemeat and 

egg balls, 35 
Soup elegant, 37 

royal, 37 

Vermicelli soup, 35 


Bed linen, to protect from burning, 

Bread, stale, to make fresh, 115 
Coffee, how to select and keep, 115 
Cream, substitute for, in tea or coffee, 

Curtains, to protect, from burning, 

Lamp, to prevent the smoking of a, 

Leaves, to take impressions of, 116 
Salad, lettuce, 115 
Transparent paper, 116 


Artichokes, to boil, 54 
Asparagus k la Fran^ais, 54 
, to boil, 53 

r> DEX. 


Beans (French), to boil, 63 
Brocoli, to boil, 64 
cabbages (young green), to boil, 54 
Carrots, Flemish way, 55 

, to boil, 55 

Cauliflowers, to bnil, 53 
yucumbers, to stew. 54 
xreen peas stewed, 55 

, to boil, 55 

/[ushrooms, to stew, 54, 55 
)nions, plain boiled, 65 

, to roast, 65 

^eas, to steam, 56 

Peas for a second-ccurse dish, k la 

Fran^ais, 56 
Peas (young) and lettuce, to stew, 

Potatoes (boiled), to broil, 52 

, to boil, 5'J 

■ under meat while roastiog, 

to brown, 52 
Potato ribbons, 52 
Spinach, to boil, 53 
Turnips, to boil, 52 

(young), to ires , 58 

Vegetable mash, 56 



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