n © © S t g 1i 
 
 FOR COOKING 
 
 THE MOST 
 
 IN GENERAL USE 
 
 In India. 
 
 ALSO FOR PREPARING 
 
 Cliatney and India Picble. 
 
 NATIVE OF CALCUTTA. 
 
 1847 . 
 

RECEIPTS. 
 
 1. To make Indian Curry. 
 
 Take one pound of beef or mutton cut in 
 small pieces, 2 or 3 onions, cut the same, 
 salt, pepper, at pleasure, all mixed and put 
 in a dish ; then take 3 ounces of butter : in a 
 saucepan, and when it is hot skim it, put in 
 a piece of garlic cut in thin slices ; when the 
 garlic is brown add one oz . of curry powder, 
 and when brown put in the meat, onions, &c. 
 occasionally stirring it with a spoon ; then 
 put in half a pint of milk, mix well together, 
 and let boil about 20 minutes ; when the 
 water is completely dried up take the fat off, 
 and put half a pint of boiling water and the 
 juice of half a lemon. Let it remain on a 
 slow fire 20 minutes and then dish it up. 
 
4 
 
 2. For making Indian Dupeajja, 
 or English Dry Ourry. 
 
 Take one pound and a half of fresh \ eah 
 beef, the lean of pork, mutton or lamb, well 
 wash, and cut into neat square pieces about 
 the size of a small walnut ; slice up two 
 middle sized onions and fry them of a light 
 brown, in a 2 quart stewpan, with 3 table 
 spoonsful of fresh butter ; then put in tli* 
 meat and one large table spoonful of currv 
 powder, or more according to taste ; salt or 
 pepper to taste ; keep stirring and frying 
 gently until the meat is of a nice brown and 
 tender, which will be in about 20 minutes, 
 and it is ready: no w r ater is used in prepar¬ 
 ing this curry, the juice from the fresh meat 
 being sufficient for that purpose. Chickens, 
 or young fowls make the best dry curries, Of 
 which one weighing a pound and a half may 
 be substituted for any of the above meats, 
 and treated in the same manner, after cut- 
 
5 
 
 finer t)iem into small joints. Fresh pork al¬ 
 ways makes delicious curries: to every ex¬ 
 tra pound of meat add one half table spoon¬ 
 ful of curry powder. Curry paste may be 
 be used in the same manner. 
 
 3. Receipt for making Madras Curry. 
 
 Take partridges, pheasants or chickens, 
 anv of them you please, and divide them in¬ 
 to "small joints, well washed; take a large 
 table spoonful of curry powder, 3 good sized 
 onions, one large lemon, salt or pepper ac¬ 
 cording to taste ; take 3 ounces of fresh but¬ 
 ter and put in a two quart saucepan, and 
 when hot strain it into a clean stewpan, a 
 small piece of garlic or eschalot cut in thin 
 slices, put them in the hot butter and make 
 them quite brown, then add the. curry pow¬ 
 der and stir it well for a few minutes, then 
 put the onions in, when half done then put 
 tho meat in and well stir all together; keep 
 
6 
 
 (lie stewpan covered and on a slow fire till 
 nearly dry, or come to butter, then stir it 
 well with a wooden spoon till it gets brown. 
 A good sized piece of green ginger to be 
 well bruised and mixed With the lemonjuice, • 
 add two table spoonsful of new milk, mix to- 
 gether then strain through a muslin ba 0, use 
 a spoonful occasionally to prevent tbe°s’tew- 
 pan from burning : skim as much fat olF as 
 possible, then add two table spoonsful of 
 < team, one small teacupful ofboilinrr water 
 or gravy, set on a slow fire for ten minutes, 
 then dish it up. Moorfowl, woodcocks, snipes 
 teals plover, wild ducks, &c. may be beau- 
 tuully curried in the same manner, usino-half 
 a table spoonful of curry powder to °each 
 pound of game. Grouse and partridges 
 make delicious curries. 
 
7 
 
 4. Receipt for Malay Currie. 
 
 One pound of meat of any kind cut into 
 8 or 9 pieces, two large onions cut in slices, 
 one large table spoonful of curry powder, 2 
 cloves of garlic, two table spoonsful of milk, 
 and two ounces of butter ; to be all mixed 
 together in a stewpan with one quart of cola 
 wafer, to be gently stewed till well done. 
 
 Extract the milk from half a grated cocoa- 
 nut, by steeping it in half a tea cupful of hot 
 water, and put bye till wanted ; then in a 
 fresh stewpan put two ounces of butter,when 
 hot slice the garlic thin and add to the butter, 
 taking care the steam does not escape; when 
 the garlic is brown strain the meat from the 
 stew and put in the pan with the garlic* still 
 keeping in the steam; in a minute after stir 
 it with a spoon, browning it in the butter , 
 to prevent burning add the cocoanut milk in 
 spoonsful occasionally* Take a quarter oz. 
 of cayenne pepper, a quarter oz. oi spice, salt 
 
8 
 
 and pepper to taste. Then add half a cocoa- 
 nut grated, put in the stew gravy, with the 
 .juice of two lemons, and let boil for half an 
 hour, until the gravy is reduced to a tea-cup 
 iul, when dish up for table. 
 
 For a larger quantity the ingredients must 
 he in the same proportion. 
 
 5*. Indian Koorma. 
 
 Take one pound of beef or mutton and cut 
 it into small pieces, half ounce of allspice, 2 
 or 3 onions, salt, pepper, half a pint of milk, 
 - ounces of butter, and half a pint of cold 
 water, all mixed together in a saucepan. 
 Let all boil until the water is completely 
 dried up, occasionally stirring it to make i't 
 brown with butter ; then put half a pint of 
 boiling water, and let all boil until the meat 
 is properly done ; dish it up. If you want 
 a larger quantity, the above ingredients must 
 be in proportion. 
 
9 
 
 To make Cullia, or Vegetable Curry. 
 
 Take one pound of any kind of meat cut 
 into small pieces, 2 or 3 onions cut smalK a 
 little pepper and salt, and put in a dish. Fut 
 3 ounces of butter in a saucepan and when 
 hot strain it; put it again in the saucepan 
 with a piece of garlic cut in small slices ; 
 when the garlic is brown add 1 oz. of curry 
 powder, let this stew a couple of minutes, 
 stirring it with a spoon ; take the meat, oni¬ 
 ons, 8tc. and put them in the saucepan, add 
 half a pint of milk and half a pint of water,let 
 all stew 20 minutes ; when the water is dry 
 stir the meat till it becomes brown, then add 
 any kind of vegetable cut into small pieces, 
 or a cocoa nut grated ; after a few minutes 
 well stirring, add a teacupful of hot water, 
 and three-fourths of the juice of a lemon, let 
 it remain ten minutes longer, then dish it up., 
 
10 
 
 Por making Vegetable Curry, 
 Indian way. 
 
 Take any kind of vegetable well washed, 
 and make a curry, such as cabbage, turnips, 
 carrots, French beans, peas, &c. All strong 
 kinds of vegetables must first be part boiled 
 in plain water and well strained ; any kind 
 of meat may be used, cold or fresh ; if for 
 plain vegetable curry and no meat used, it 
 requires several vegetable* mixed, sour and 
 sweet, and the greater variety the more pa¬ 
 latable. Take astewpan (the larger the bet¬ 
 ter) and to every quart of vegetable add a 
 quarter of a pound of fresh butter, 3 good 
 sized onions, cut in thin slices (the more on¬ 
 ions the better), one and a half table spoons 
 ful of curry powder, the juice of one good 
 sized lemon, a small piece of garlic, or es- 
 chelot cut in thin slices : when the butter is 
 hot, put in the garlic, take a spoon and stir 
 it till quite brown, then put in the curry pow- 
 
11 
 
 der; in a few minutes after put the onions 
 in/ half brown them, keep stirring them to 
 prevent burning ; then add the vegetables, 
 stir all together till well mixed, put the le¬ 
 mon juice in, stew it ten minutes ; if you find 
 the vegetables not quite done, add a small 
 teacupful of boiling water, then stir it twenty 
 minutes more and the water will be all dried 
 up : send it hot to table. If with meat the 
 vegetables must not be broken, and it is cal¬ 
 led” Cullia , but if without meat Vegetable 
 Curry . 
 
12 
 
 8. Fish Curry. 
 
 £ in P "he 1S; lk ' iT" S '■* Wf •» 
 butter in a fl 1 U ‘ 3 ,? nar ‘ er pound of 
 hot put the fish h Rn ,h l "“ er is 
 
 ffSS«2aWsS 
 
13 
 
 9r For making Madras Fish Curries. 
 
 Take about a pound and a half of any kind 
 of jfresk fish, remove as many of the small 
 bones and fins as. possible, cut it in pieces one 
 inch and half in length crosswise, place them 
 in a deep dish, salt or pepper according to 
 taste ; take half a pint of new milk, two tea 
 spoonsful oflemon juice, let it be well mixt 
 together ; take a 2 quart stewpan, a quarter 
 p(fund of fresh qutter, and when hot strain it 
 through a muslin bag into a clean stewpan ; 
 cut one eschalot iuto small pieces, when the 
 butter is quite hot put in the eschalot, cover 
 it directly so as not to let the steam escape ; 
 when the eschalot is quite brown put in a 
 large tablespoonful of curry powder or cur¬ 
 ry paste, or fish curry paste into the stewpan, 
 stir it well with a wooden spoon, when quite 
 brown take 2 or 3 good sized onions, chop 
 them up fine and put them in the pan ; when 
 the onions are half done put in the fish, stir 
 them well for a few minutes, then put in half 
 
14 
 
 a pint of water, either hotor cold, andshake 
 it well round every three minutes to prevent 
 it burning*; cover it up on a slow fire for 10 
 minutes, and do not break the fish ; when the 
 gravy is reduced to half a teacupful dish it up. 
 
 Salmon, turbot, haddock, cod, crimped 
 skate, mackrel, eels, sprats, soles cut from 
 the bone, &c. may be thus deliciously curried. 
 Also oysters, mussels, lobsters, cockles, scol- 
 ops, prawns, &c. when well washed may be 
 cuitied as above ; half a cocoanut grated 
 with a teaspoonful of tamarind gives it a most 
 delicious flavour. 
 
15 
 
 10. Lobster Curry. 
 
 Take 2 or 3 lobsters, peel the shell well 
 off, and cut them into thin slices, salt and pep¬ 
 per, mix well together and put in a dish; 
 put 3 oz. butter in a saucepan and when hot 
 skim it; put in 1 oz. curry powder and when 
 quite brown add 2 or 3 onions cut in slices, 
 when the onions are half done put m the lob- 
 sters, and let all remain until quite brown; 
 add three-fourths of the juice of a lemon, 
 half-pint of milk, half a teacupful of boiling 
 water, quarter oz. of ground allspice , keep 
 Hover a very slow fire about a quarter*^ 
 hour, and when the water is completely dried 
 up it is done ; dish it up# 
 
f6 
 
 Jl. Oyster Curry. 
 
 Jt>? or5 .. dozen oysters, with salt, pep- 
 
 a dwf pi!; « Sp T’ mix t0ge<her aud P“t w 
 
 . P V‘ 3 . 0Z - butter in a saucepan, and 
 
 lie cut^n^r‘“r’ thCn put iD a P iec ® of gar¬ 
 lic cut in thin slices, and when brown (let no 
 
 steam escape) add 2 or 3 onions cut in thin 
 
 thenVf Whe, M ie , on,ODS are half done, put in 
 he oysters till they are quite brown, then 
 
 ake the fat off and add the juice of half a 
 
 Ifhnir ha f P ‘ 0t ° f milk ’ and ha,f a teacupful 
 of boding water ; mir well together, and let 
 
 i7dbhuSS: Wrter “ C0 “P ,et * , y d-d 
 
12. To boil plain Rice. 
 
 The rice must be well washed and left 
 steeping in water a quarter of an hour ; the 
 water must be boiling when you put the rice 
 in, and have it 3 inches above the rice to 
 give room to boil ; when the rice is about 
 three quarters done, strain the water off and 
 leave the steam to do the remainder, occa¬ 
 sionally stirring it with a fork to prevent its 
 adhering ; when done let the steam go and 
 dish it up. 
 
 13. Indian Plow. 
 
 Take quarter o2. cloves, quarter oz. car¬ 
 damon, quarter oz. cinnamon, quarter oz. 
 sweet forrel, 2 pieces of garlic, 2 oz. corian ^ 
 der seeds, 2 or 3 onions, and a piece of gin- 
 ger broke. Tie these in a piece of muslin 
 but not very tight, and put it in a saucepan , 
 then 2 pounds of beef or mutton cut into 9 
 or 10 pieces, put in also, and half oz. salt $ 
 
18 
 
 j« 13" ^ ° r coi ‘ i ’«* 
 
 "„sn ; z*:Pr P " * 
 
 «l.e onions „„ ''« Hem % till 
 
 Strain the rice, put it in n tak ° them ouf * 
 pint of milk, stir it well , a sauce P an with a 
 
 (which must have been kenfh Vw?® * ravy 
 must be an ineb nr, i l ,]?*;f* 0 t) the gravy 
 make a good£ 1 f ‘ k »<*; 
 
 boils put the meat in q T k ’ ,rhen »t 
 
 ther; ^ace^^etVloth unde? tb i? 1 ***■ 
 ^ent the steam escanino- f n f erttl ehd to pre- 
 from underand mit «n°’ a ^ ea,0st °f the fire 
 saucepan, keep it on in ° ° n top of tIie 
 done take a fo?k °d 1°- mm . ut . es ’ and when 
 of the pot, but if not don** 8 ! 14 mt -° - tile centre 
 
19 
 
 ing it hot. Boil 3 eggs hard, cut each egg 
 inlwo to garnish the dish, then serve it up. 
 This is called Accatrey Plow. 
 
 14. Krooma Plow. 
 
 Take 2 pounds of any kind of meat, cut it 
 into 9 or 10 pieces, add 2 tablespoonsful of 
 allspice, 2 or 3 onions and a piece of garlic 
 cut small, quarter pound of butter, hall pint 
 of milk and piut ot water ; mix all together 
 and let boil till the water is dried up, occasi¬ 
 onally stirring it until it is brown, then set it 
 aside but keep it hot. Take 2 or 3 cloves, 
 small pieces of ginger, piece of cinnamon, u 
 little sweet forrel, an onion cut in half, piece 
 of garlic, and half ounce coriander seeds, put 
 them in a muslin bag, tied up not too tight. 
 Now take half a pound of meat, salt, 3 qts. 
 of cold water, and put into another saucepan 
 with the bag, and boil it till the meat comes 
 off the bones, then strain the gravy off. Now 
 add 1 pound of rice (which must have been 
 
20 
 
 ^S|^SSTlk"” lerfor ' i “ ar,er 6f 
 
 above ZZe I’M tlfvV “““ ? c 3 i “ ch 
 
 ^ ™i 
 £%£'!,“,E« ‘'°' “ 
 
 »»<! fr» .hem „„Ibrown SHTdS" 
 
 »"1 and p„, butler™’, basin V-T” 
 quarter nf ih^ , udsUi » lake a 
 
 then a quarter of thl and , put in a sau uepau, 
 
 SS hard to garnish, dish it up 
 
21 
 
 15. Jerda Plow. 
 
 Half pint of water in a saucepan, with half 
 pint of milk, 6 cloves, 1 piece of cinnamon, 2 
 pieces cadamons, piece of ginger, teaspoon 
 of sweet forrel and quarter pound of sugar: 
 mix together and let them boil 20 minutes, 
 strain and keep hot by the fire, lake 2 oz. 
 of plums, 1 oz almonds, cut mthin slices and 
 put in a basin : half pound of rice, wash well 
 and steep half an hour, put it in a saucepan 
 in water which has been on the fire 10 min¬ 
 utes ; put a quarter oz. of safron in the water 
 which must be 3 inches above the rice,w T hen 
 about three parts donestrain it well and leave 
 it by the fire. Now take another saucepan 
 with a quarter pound of butter, and when hot 
 strain it, put it again in the saucepan with 2 
 or 3 onions cut in thin slices ; let them fry 
 until brown, take them out and separate them 
 to cool, keeping the butter in a cup ; put in 
 
22 
 
 a quarter of tbe rice, then a quarter of the 
 juice, almonds, &c. and so on successively 
 till is in, then put a wet cloth under (he lid 
 to keep the steam in ; put a little charcoal 
 iire on the top as well as under the saucepan, 
 and in about half an hour it will be done ; 
 pour a little rose water over two minutes be¬ 
 fore you dish it up ; garnish with silver leaf. 
 
 16. For Cooking Dool, Indian English 
 Pea Soup. 
 
 Take a pint of peas, onions, and water in 
 proportion to the quantity required. When 
 the peas are done put in half an oz. of curry 
 powder, salt and pepper ; smooth the peas 
 with a spoon, strain them through a sieve 
 and leave them in a saucepan till quite done, 
 take another saucepan and put in 2 oz. of 
 butter when dissolved put in a piece of gar- 
 ic eut in thin slices, and when it is quite 
 frown, put the peas in as quick as possible. 
 
23 
 
 so that no steam escapes, when considered 
 done dish it up. 
 
 17. Receipt for making Sultan 
 Mulligatawney. 
 
 For one quart of soup : 1 pound of beet 
 and 1 pound of veal for stock- 2 large oni¬ 
 ons, 2 lemons, 2 good parsnips, 2 carrots, 4 
 turnips, 1 cocoa nut, quarter lb. of butter, a 
 good tablespoonful of curry powder, 2 large 
 shallots,half oz. mixed spice, two tablespoons 
 ful of flour, salt and pepper. 
 
 First fry the beef steaks and veal to a good 
 brown on both sides, and at the same time 
 fry with them the onions cut in slices, taking 
 care that they are also a good brown; grate 
 
24 
 
25 
 
 Take one or two chickens dressed for boiling 
 and let them boil for 20 minutes with the stock ; 
 wheu half done take them out and brown them 
 before the fire, or in the oven, leaving the stock 
 boiling, then cut them into about 9 or 10 pieces. 
 
 Grate the cocoa nut and put upon it a teacup¬ 
 ful of hot water ; let it soak for 5 or 6 minutes, 
 then force it through a strainer with a wooden 
 spoon, and repeat two or three times until there 
 is extracted from it about half a pint of milk. 
 When the stock is boiled to a jelly, or nearly, 
 force it through a cullender with a wooden spoon 
 to extract the whole of the gravy from the meat, 
 which will then be of no further use. 
 
 Take 2 or 3 ounces of butter, put it in a fresh 
 stewpan, and when hot add a small piece of gar¬ 
 lic cut into thin slices, taking care to keep the 
 steam in. When this is quite brown put in the 
 chicken, being still careful to keep the steam in ; 
 hi a minute after stir it with a spoon, thus frying 
 the chicken in the butter, without burning but, 
 
26 
 
 should this be difficult, add a spoonful of the 
 cocoanut milk occasionally, which will prevent 
 burning. When all is browned, take the chick¬ 
 ens out and put in all the cocoanut milk, cover 
 up and boil for two minutes ; then add the stock 
 and let all boil for 20 minutes ; put in the chick¬ 
 en and boil 20 minutes longer ; salt and pepper 
 according to taste. Two minutes before taking 
 off the fire, put in the mixed spice, then dish up. 
 
27 
 
 18. Indian Catvaub. 
 
 Take 1 pound of mutton or Teal cut in 10 or 
 12 pieces, half ounce allspice powder, 1 or 2 
 onions smashed in a mortar, a tablespoonful of 
 cream, ginger, salt and pepper at pleasure ; mix 
 all together in a dish and leave it an hour ; take 
 4 skewers and put the pieces on them, broil over 
 a charcoal fire until done. 
 
 19. Shaumee Cawaub. 
 
 Take a pound of lean mutton or veal and chop 
 it up very fine, a teaspoonful of allspice, 1 onion, 
 cayenne pepper and salt at pleasure : put all in 
 a mortar and beat well together, with 2 table- 
 spoonsful of cream and the juice of half a lemon ; 
 divide it into as many parts as you think proper, 
 and then put 4 on a skewer and broil them over 
 a charcoal fire till done. 
 
28 
 
 20. Coaptu, an Indian Dislio 
 
 Take a pound of lean beef, mutton, or veal, 
 chop it up very fine, add a teaspoonful of mixed 
 spice, one onion, cayenne pepper and salt at 
 pleasure ; chop and mix all together like sausage 
 meat, then add and mix two tablespoonsful of 
 cream, and the juice of half a lemon ; now divide 
 it into 8 parts and make them into balls ; then 
 take a quarter pound of butter, make it hot, 
 strain it, put it in a clean saucepan, and when hot 
 put the balls in, occasionally stirring but do not 
 break them ; keep a slow fire, and when brown 
 they will be done. 
 
 21. Indian Maucooty, a Dish for 
 after Meat, 
 
 Take two ounces of the best rice, wash it well, 
 let it steep half an hour, strain it, and put it in a 
 cloth and squeeze it -till quite dry ; then put it 
 in a mortar and pound it till it becomes like fine 
 sago. Put a quart of milk in s. saucepan and let 
 
29 
 
 boil fast, put a quarter pound of lump sugar in 
 the milk, and when melted put the rice powder 
 in, occasionally stirring to prevent its adhering ; 
 let it boil a quarter of an hour, add a small drop 
 of rosewater, and 3 or 4 drops of saffron water 
 to give it a colour. Divide it among 6 or 7 des¬ 
 sert plates, and when cold, garnish with silver 
 leaf, and serve it up with the dessert. 
 
 2*2. Mixed Spice, ground. 
 
 1 oz. Cloves 
 Half oz. Cinnamon 
 Quarter oz. Cardamon 
 
 Half oz. sweet Forrel 
 
 1 oz. Ginger 
 
 Half oz. black Pepper 
 
30 
 
 23 . Receiptfor making; Indian Pickles 
 
 Quarter of a pound of Ginger. 
 
 Quarter of a pound of Allspice. 
 
 One ounce of Tumeric. 
 
 Quarter of a pound of Mustard Seed.] 
 
 Quarter of a pound of Cayenne Pepper. 
 
 Two ounces of Black Pepper. 
 
 Half a pound of Mustard. 
 
 Three quarts of Vinegar. 
 
 24. Receipt for Indian Chatney. 
 
 One pound of Sultana Raisins. 
 
 Two pounds of Apples chopped. 
 
 Two ounces of Chillie*. 
 
 One ounce of Cloves, one ounce of chalots. 
 
 One ounce of Garlic. 
 
 One ounce of Ginger in powder. 
 
 A small quantity of salt 
 One pint of Vinegar. 
 
31 
 
 25. Receipt for Indian Kitcheree. 
 
 Quarter pound of Indian rice, half pint of peas 
 2 or 3 onions, half a dozen cloves, half a dozen 
 cardamons, half a dozen whole pepper, a piece 
 of ginger smashed, and a small piece of bruised 
 cinnamon, half ounce tumeric, small quantity of 
 cayenne pepper, half ounce of salt, and 3 ounces 
 of butter. 
 
 Wash the peas and let them steep in cold wa¬ 
 ter 20 minutes, strain the water off, and put 
 them into a saucepan with a quart of water, two 
 onions, and the half oz. of tumeric powder; when 
 the peas are half done (in about half an hour,) 
 wash the rice and put it to the peas, and the 
 spice, and stir all together with a spoon ; now 
 add the half oz. of salt, let all boil well, and when 
 the water begins to dry up, make a slow fire, 
 take a spoon and bring the whole of the ingre¬ 
 dients into the centre of the pot. Melt the but¬ 
 ter and put into it one onion cut in thin slices ; 
 when fried brown, take the onion out and put 
 the butter on the rice, taking care the steam does 
 
32 
 
 not escape. Put some charcoal on the top of the 
 cover so as to cook all eqnally. Keep the onion 
 dry and separate; when dished up for table gar. 
 wish with the fried onions all over the rice. 
 
 Any Lady or Gentleman who may want the 
 Bearer to prepare any of the Indian Dishes in 
 this Book, he will he thankful to wait on them. 
 
 Hadjee Allee Manufactures Genuine Indian 
 Curry Powder* 
 
 )