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AProjectGutenbergofAustraliaeBook
Title:TheIndianCookeryBook(c.1900)
Author:Anonymous
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Edition:1
Language:English
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Datefirstposted:January2005
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Productionnote:
Thistextwaspreparedfromanundatededition.Therearetwo
factsthatimplythiseditionwaspublishedbefore1900.Firstly,
thefirstchapterreferstocyclonesin1864and1867asrecent
events.Secondly,thebookisinterleavedwithpagesofnotepaper
forreaderstoaddtheirownrecipes,andoneoftheserecipes
endswithanotethattherecipewascookedin1899.
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THEINDIANCOOKERYBOOK
PUBLISHEDBYTHACKER,SPINK&CO.,CALCUTTA

Inthisebook,thereisnorecipeforpreparingelephant!

CONTENTS
RICEORCHOWL
1.BoiledRice
2.RiceConjee
3.RiceKheer
4.PishPash
KITCHEEREES
5.BhooneeKitcheeree
6.BhooneeKitcheereeoftheMussoororRedDalismadeaccordingtorecipeNo.5.
7.BhooneeKitcheereeoftheMoongorSmallgrainYellowDalismadeaccordingtorecipeNo.5.
8.BhooneeKitcheereeoftheGramorChunnaDal
9.BhooneeKitcheereeofGreenPeas
10.JurrudorYellowtintedKitcheeree
11.GeelaKitcheeree
PELLOWORPOOLOO
12.ChickenPellow
13.Beef,Mutton,orKidPellow
14.PrawnPellow
15.LobsterorFishPellow
CURRIES
GRAVYCURRIES
16.ChickenCurry
17.KidCurry
18.VealCurry
19.MuttonCurry
20.BeefCurry
21.GreenDuckCurry
22.YoungPigeonCurry
DOOPIAJAS
23.ChickenDoopiaja
24.KidDoopiaja
25.VealDoopiaja
26.MuttonDoopiaja
27.BeefDoopiaja
28.DuckDoopiaja
29.DoopiajaofPigeons
30.ColdBoiledPorkDoopiaja
31.UdderDoopiaja
32.UdderandBeefDoopiaja
FORCEMEATBALLCURRIES,ORCOFTAKACARREE
33.BeefForcemeatBallCurry
34.ChickenForcemeatBallCurry
35.MuttonForcemeatBallCurry
36.BallCurryofLiverandUdder
37.PrawnCoftaCurry
38.LobsterCoftaCurry
39.CrabCoftaCurry
40.FishCoftaCurry
COUNTRYCAPTAIN
41.ChickenCountryCaptain
42.KidCountryCaptain
43.VealCountryCaptain
44.JhalFrezee
HINDOOSTANEECURRIES

45.SeikKawab
46.TickkeeahKawab
HUSSANEECURRIES,ORCURRIESONSTICK
47.HussaneeBeefCurry
48.HussaneeMuttonCurry
49.HussaneeVealCurry
50.HussaneeCurryofUdderandLiver
KURMAORQUOREMACURRY
51.QuoremaCurry,Plain
52.KidQuorema
53.FowlQuorema
MALAYCURRIES
54.CocoanutMilk
55.ChickenMalayGravyCurrywithWhitePumpkinorCucumber
56.PrawnMalayGravyCurrywithWhitePumpkinorCucumber
57.ChickenMalayGravyCurrywithPulwal
58.PrawnMalayGravyCurrywithPulwal
59.ChickenMalayDoopiaja
60.PrawnMalayDoopiaja
PORTUGUESECURRY(VINDALOOORBINDALOO)
61.BeefVindaloo
62.PorkVindaloo
63.DuckVindaloo
64.PickledVindaloo
65.CurryPaste
MADRASMULLIGATAWNYCURRY
66.GravyFishCurries
67.HilsaFishGravyCurry
68.BecktyFishGravyCurry
69.PrawnDoopiaja
70.SlicedHilsaFishFriedinCurryCondiments
71.SlicedBecktyFishFriedinCurryCondiments
72.EggCurry
73.EggCurrywithGreenPeas
74.EggCurry,withChunnaKaDal
CHAHKEES
75.Seam,Potato,andPeasChahkee
76.Pulwal,Potatoes,andTorrie
77.RedPumpkinandTamarind
78.WhitePumpkinandTamarind
79.WhitePumpkin,Plain,CutSmall
80.TomatowithTamarind
81.Tomato,Plain
SAUGCURRIES
82.RedSaugandOmra
83.RedSaug,Omra,andShrimps
84.RedSaugandPrawns
85.GreenSaugwithPrawns
86.DantaCurrywithShrimps
87.KhuttahCarree,orAcidVegetableCurry
BHAHJEES
88.BringalBhahjee
89.PulwalBhahjee
DALORPEASCURRIES
90.MoongDal

91.MussoororRedDal
92.MussoorDalwithAmchoororwithTamarind
93.MussoorDalChurChurree
94.DalFoolaree
BURTASORMASHES
95.PotatoBurta
96.BrinjalBurta
97.DryFishBurta
98.RedHerringBurta
99.ColdCornedBeefBurta
100.ColdTongueBurta
101.ColdHamBurta
102.GreenMangoBurta
103.TomatoBurta
SOUPS
104.ShinofBeefSoup
105.ShinofBeefSoup,withForcemeatandEggBalls
106.VermicelliSoup
107.MacaroniSoup
108.MulligatawnySoup
109.AnotherWay
110.DeliciousCurrySoup
111.BrightOnionSoup
112.BridalSoup,orSoupElegant
113.SoupRoyal
FISH
114.FishMooloo
115.AnotherWay
116.AnotherWay
117.PrawnCutlet
118.CrabsinShell
119.TamarindFish
120.SmokedFish
121.DriedPrawns
122.PrawnPowder
JOINTS,MADEDISHES,ETC.
123.CornedRoundofBeef
124.BeefalaMode
125.LeFricandeaudeVeau
126.Hunter'sBeef,orSpicedBeef
127.CollaredBrisket
128.SpicedCollaredBrisket
129.PigeonswithPetitPois
130.DuckswithGreenOlives
131.KidneyStew
132.FrenchMuttonChops
133.MuttonStew
134.MuttonBrainsandLoveApples
135.KidRoastedWhole
136.PotatoPie
137.MincedVealPotatoPie
138.BeefSteakandPigeonPie
139.VealPie
140.MacaroniPie
141.Alderman'sMockTurtlePie
142.SauceforAlderman'sMockTurtlePie
143.FriarTuck'sMockVenisonPastryPie
144.SauceforFriarTuck'sMockVenisonPastryPie
145.LegofMuttonDumpling
146.SausageRolls
147.DumpodeGoose(IndianWay)
148.DumpodeDuck(EasternWay)
149.FowlalaCardinal,orDumpodeCaponorFowl
150.BrisketofBeefTrambland
151.MuttonTrambland
152.BubbleandSqueak

153.ToStewaFilletofVeal
154.VealCutlets
155.KidneyToasts
156.RolledMutton
157.Haggis
158.ToBoilMarrowbones
159.BeeforMuttonBakedwithPotatoes
160.OliveRoyals
161.ToBoilOxCheek
162.ToStewOxCheek
163.DressedOxCheek
164.PottedOxCheek
165.BreastsofMuttonalaSte.Menoult
166.ToCureMuttonHam
167.MeatorBirdsinJelly
168.PigeonsinSavouryJelly
VEGETABLES
169.ToBoilPotatoes
170.AnotherWay
171.ToBroilBoiledPotatoes
172.ToBrownPotatoesunderMeatwhileRoasting
173.PotatoRibbons
174.ToBoilTurnips
175.ToDressYoungTurnips
176.ToBoilSpinach
177.AnotherWay
178.ToBoilCauliflowers
179.ToBoilFrenchBeans
180.ToBoilAsparagus
181.AsparagusalaFrancais
182.ToBoilBrocoli
183.ToBoilArtichokes
184.ToBoilYoungGreenCabbages
185.ToStewCucumbers
186.AnotherWay
187.ToStewMushrooms
188.AnotherWay
189.ToRoastOnions
190.Onions,PlainBoiled
191.ToBoilCarrots
192.Carrots,FlemishWay
193.GreenPeasStewed
194.ToBoilGreenPeas
195.ToStewYoungPeasandLettuce
196.PeasforaSecondcourseDish,alaFrancais
197.ToSteamPeas
198.VegetableMash
PASTRY,PUDDINGS,SWEETMEATS,ETC.
199.PastryforPiesandTarts
200.PastryforFriarTuck'sMockVenisonPastryPie
201.Custard
202.OrangeCustard
203.ChocolateCustard
204.AlmondCustard
205.PrincessRoyalCustard
206.RosebloomCustard
207.BlancMange
208.AnotherWay
209.RiceBlancMange
210.CornflourBlancMange
211.ChristmasPlumPudding(IndianWay)
212.BombayPudding
213.AnotherWay
214.CocoanutRicePudding
215.IndianLemonPudding
216.MarmaladePudding
217.CustardPudding
218.Macaroni
219.TartandPieCrustsofSoojee
220.ChappateeorHandBread

221.Dalpooree
222.DalPittas
223.PrawnDoopiajaPittas
224.PrawnDoopiajaLoaf
225.FowlDoopiajaLoaf
226.Falooree
227.CocoanutPittas
228.PlantainFritters
229.FriedPlantains
230.BibincaDosee,orPortugueseCocoanutPudding
231.BoleComadree,orPortugueseCocoanutPuddingwithJagree
232.Goolgoola,orFritters
233.AnotherWay(asusuallyservedontheteatable)
234.Cajure
235.Hulluah
236.AnotherWay
237.ATwopoundorOneseerPlumCake
238.SwissCakes
239.QueenCakes
240.ShrewsburyCakes
241.AnotherWay
242.Shortbread
243.ScotchShortbread
244.AnotherWay
245.GingerbreadNuts
246.AnotherWay
247.GingerCakes
248.GingerbreadSpiced
249.AmericanGingerbread
250.RichGingerbreadCakes
251.IndianGingerbread
252.OatmealGingerbread
253.ExcellentCheesecakes,knownatRichmondas"MaidsofHonour"
254.CocoanutCheesecakes
255.Buns
256.RoutCakes
257.FrenchPancakes
258.CommonPancakes
259.IndianPancakes
260.PinkPancakes
261.MangoFool
262.AnotherWay
263.PinkMangoFool
264.VanillaDrops
265.Mincemeat
266.AnotherWay
267.OrnamentsforCustardsorCreams
268.ColouringforJellies,Creams,Ices,andCakes
269.ColouringMixtures
270.FrostorIcingforCakes
271.AnotherWay
272.ColouredIcings
273.FineIcingforTartsandPuffs
274.RaspberryIcedCream
275.ApricotIcedCream
276.MilleFruitIcedCream
277.OrangewaterIced
278.JuiceofFruitIced
279.OrangeIcedCream
280.BaelSherbet
281.Mallie,orCreamaspreparedbytheNatives
282.TyreorDhye
283.Yeast
284.AnotherWay
GARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES,
PUDDINGS,ETC.
285.CasseroleofPotatoes
286.RissolesorCroquets
287.Fricandellans
288.Forcemeat
289.Forcemeatballs
290.AnotherWay

291.ForcemeatOnions
292.ForcemeatforFish
293.EggBalls
294.BrainCakes
295.AnotherWay
296.SauceforSalads
297.SauceforLobsterSalad
298.ExcellentFishSauce
299.SauceforBoiledMuttonorBoiledBrisketofBeef
300.FreshTomatoGravySauceforMadeDishes
301.TappSauceGravyforMadeDishes
302.SauceforCucumberSalad
303.ParsleySauce
304.OnionSauce
305.WhiteOnionSauce
306.BrownOnionSauceforGravy
307.SauceforBoiledBeef
308.SauceforanykindofMeat
309.LobsterSauce
310.OysterSauce
311.SauceforRoastBeef
312.TomakeaQuartBottleofFishorMeatSauce
313.PinkSauceforFish
314.BreadSauce
315.AppleSauce
316.EggSauce
317.ShrimpSauce
318.MintSauce
319.PuddingSauce
320.ParsleyandButter
321.MeltedButter
322.FrenchMeltedButter
323.StuffingforHareorKid
324.StuffingpeculiarforFowlsonly
325.StuffingforRoastPig,RoastKid,FilletsofVeal,andDuck
326.StuffingforBoiledTurkey,Goose,orDuck
327.StuffingforRoastDuck
328.StuffingforRoastTurkeyorGoose
329.JellyforCookedBirds,Meats,orMadeDishes
INDIANPICKLES,CHUTNEES,SAUCES,ETC.
330.LoveappleorTomatoSauce
331.TomatoorLoveappleChutnee
332.TappSauce
333.SweetChutnee
334.AnotherWay
335.SweetMangoChutnee
336.HotSweetMangoChutnee
337.TamarindChutnee
338.Cussoondee
339.MangoAmchoor
340.PickledCabbage
341.RedCabbagePickle
342.RedCauliflowerPickle
343.PatnaorBombayOnionPickle
344.MangoesPickledWhole
345.SweetMangoPickle
346.LongPlumPickle
347.SweetLongPlumPickle
348.RoundPlumPickle
349.RoundPlumPicklewithMustardOil
350.DryFruitPickle
351.GreenMintVinegar
352.AnotherWay
353.HorseradishVinegar
354.ChiliVinegar
355.EssenceofChilies
356.ToPreserveLimejuice
357.ToPurifyLimejuice
358.GreenMintjuice
359.GreenGingerjuice
360.JuiceofOnionsandGarlic
361.Mustard

INDIANPRESERVES,JAMS,JELLIES,ANDMARMALADES
362.ToDetectAdulterationofSugar
363.WhiteSyrup
364.BrownSyrup
365.ToClarifySugar
366.Capillaire
367.CeylonMoss,Seaweed,andIcelandMossPreserves
368.GuavaJelly
369.GuavaCheese
370.MangoJelly
371.MangoMarmalade
372.GreenMangoPreserve
373.AnotherWay
374.PineapplePreserve
375.AnotherWay
376.PeachPreserve
377.AnotherWay
378.PulwalPreserve
379.AnotherWay
380.CandiedPulwal
381.Tipparee(commonlycalledGooseberry)Preserve
382.TippareeJelly
383.TippareeCheeseorMarmalade
384.ToPreserveTamarinds
385.BaelPreserve
386.BaelJam
387.CandiedBael
388.OrangeJelly
389.DamsonCheese
390.ApricotCheese
391.OrangeMarmalade
392.AnotherWay
393.IndianWayofMakingCalf'sFootJelly
HOMEMADELIQUEURS
394.CreamofCitron
395.CreamofCloves
396.CreamofNoyau
397.PinkNoyau
398.CreamofAniseed
399.CreamofCinnamon
400.RoseCream
401.CreamofMint
402.CreamofVanilla
403.GoldenWasserorDantzicBrandy
404.Curacao
405.PunchalaRomain
406.MintBeer
407.AnotherWay
408.GingerBeer
409."TheCommanderinChief"
410.RegentPunch
411.MilkPunch
412.AnotherWay
413.GingerPop
414.ImperialPop
415.Negus
416.Flash
417.SherryCobbler
418.ApricotEffervescingDrink
419.MintJulep
420.Orangeade
421.Orgeat
422.PoorMan'sChampagne
423.RoyalLemonade
424.SummerBeverage
425.LemonBarleywater
MEDICINALANDOTHERRECIPES
426.BarleywaterfortheSickChamber

427.ToCuretheStingofaWasp
428.ToCureDeafnessfromDeficientSecretionofWax
429.CureforCrampintheLegs
430.EmeticDraught
431.AnotherRecipe
432.AnotherRecipe
433.CureforTicdoloreuxorNeuralgia
434.ToCureHiccoughorHiccup
435.CureforColds
436.MixtureforRecentCoughs
437.EmulsionforRecentCoughs
438.EmulsionforOldCoughs
439.CureforHoopingcough
440.Roche'sEmbrocationforHoopingcough
441.ValuableLotionforHoopingcough,&c.
442.WarmPlaster
443.GargleforIrritationandInflammationintheThroat
444.AnotherRecipe
445.AGoodGargleforSoreThroats
446.ExcellentDomesticGargle
447.RemedyforSprains
448.AnotherRecipe
449.EmbrocationforSprainsandBruises
450.AnotherRecipe
451.LimeLinimentforBurns,Scalds,&c.
452.SpermacetiOintmentforDressingBlisters
453.ToPreventGallinginPersonsconfinedtotheirBeds
454.AnodyneFomentation
455.CommonFomentation
456.NitricAcidLotion
457.CureforBowelComplaint
458.AnotherRecipe
459.CompoundInfusionofSenna
460.WarmPurgativeTincture
461.TonicAperientMixture
462.MildAperientPills
463.DigestiveAperientPills
464.WormPowder
465.InfallibleCureforTapeworm
466.CureforRingworm
467.QuinineDraught
468.SeidlitzPowders
469.GingerbeerPowders
470.LemonadePowders
PERFUMERY,COSMETICS,ANDDENTIFRICE
471.IndianModeofPreparingPerfumedOils
472.RemedyforScurfintheHead
473.ImitativeBears'Grease
474.HairGrease
475.Pomatum
476.AnotherRecipe
477.PomadeforHairthatisFallingoff
478.PomadeDivine
479.AnotherRecipe
480.BandolinefortheHair
481.Dentifrice
482.AnotherRecipe
483.AnotherRecipe
484.RoseLipsalve
485.EssenceofRoses
486.EssenceofLemonpeel
487.EaudeCologne
488.Lavenderwater
MISCELLANEOUSUSEFULRECIPES
489.ToUniteBrokenGlassorChina
490.CementforAttachingMetaltoGlassorPorcelain
491.JapaneseCement
492.ToCleanSilks,Satins,ColouredWoollenDresses,&c.
493.ToRemoveStainsfromMourningDresses
494.ToRemoveIronmould

495.ToCleanKidGloves
496.ToCleanFeathers
497.ToWashLace
498.ToWashHeadandClothesBrushe
499.ToCleanGoldChains,Earrings,&c.
500.ToCleanPlate
501.ToCleanMarble
THINGSWORTHKNOWING
502.ToMakeStaleBreadFresh
503.HowtoSelectandKeepCoffee
504.LettuceSalad
505.SubstituteforCreaminTeaorCoffee
506.AnotherWay
507.ToProtectBedLinenandCurtainsfromBurning
508.ToPreventtheSmokingofaLamp
509.TransparentPaper
510.ToTakeImpressionsofLeaves
511.ToTakeImpressionsofLeavesonSilk,&c.

THERECIPES
RICEORCHOWL
RiceisconsumedbymostEuropeanfamiliesatbreakfast,tiffin,anddinner.Itiseatenatbreakfastwithfriedmeat,fish,omelet,
country captain, or some other curried dish, and, being invariably followed by toast and eggs, jams, fruit, &c., one coonkee,
whichcontainsaboutasmuchasanordinarybreakfastcup,orsayhalfapound,willalwaysbeampleforfourtolerablyhearty
consumers. There are two sizes of coonkees, large and small: reference is here made to the small coonkee, well filled. The
quantity,however,ofrawriceforapartyoffourshouldnotexceedhalfapound.
Thericeatdinnerisusuallyprecededbysoup,fish,roast,andmadedishes.
Thebestorgenerallyapprovedqualitiesofricefortableuseareknownasthebhaktoolsee,thebanafool,thebassmuttee,and
cheeneesuckur. 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
unwholesomeforgeneraldailyconsumption,andfewIndianswillusethem.
Goodricewhenrubbedinthepalmofthehand,andclearedofdust,willappearofabrightandnearlytransparentyellowish
colourwhereastheurruahwillbefoundofadullwhitishhue,andthegrainstreakedandspeckledwithwhitepowder,which
crumblesontheapplicationofaneedle'spoint.
Thepriceofrice,likeothercommodities,variesaccordingtoitsplentyorscarcityinthemarket.AfterthecycloneofOctober,
1864,andagainofNovember,1867,thepriceofthebhaktoolseeandthebanafool,whicharefine,large,stoutgrainrice,without
beingcoarse,ruledatfromeighttonineseersperrupee,andthebassmutteeandthecheeneesuckuratfromseventoeightseers
per rupee. The rice used by the poorest classes of the native population is of a very coarse description and incredibly cheap:
withinsixweeksafterthecycloneofNovember,1867,itwasreadilyprocurableattwentyfivetothirtyseersperrupee.
Riceisusedinavarietyofforms:itisboiled,madeintokitcheeree,pellow,puddings,blancmange,cakes,bread,&c.
Thebhaktoolsee,thebanafool,andotherstoutgrainricearethebestadaptedforboiling.Boiledriceiscalledbhath.
Thebassmuttee,cheeneesuckur,andallsmallandfinegrainriceareselectedforkitcheeree,pellow,andpuddingsforchildren's
food,andforinvalids.
Theurruahisusedinsomehousesinignorance,butforthemostpartitismadeintoflour,andusedforblancmange,cakes,&c.
TheflourisabundantlyprocurableintheCalcuttamarkets,andislargelyusedbyallnativebakersinthemakingofbread.
Twentytwototwentyfiveseersofricemonthly,consumingitthreetimesaday,entertainmentsincluded,willbeamplefora
partyoffour,allowingoccasionallyforaricepudding.
Itisnecessarytowashricethoroughlyinseveralwatersbeforeusingit,andacolanderisveryusefulfordrainingawaythewater
afterwashingtherice.
1.BoiledRice
Washhalfapoundoracoonkeefulofrice,andputittoboilinalargequantityofwater,overabriskfire.Immediatelytherice
beginstoboil,thewaterwillbubbleuptothesurfaceofthepotandoverflow,carryingawayquantitiesofscumandimpurities.
Thecoverofthepotshouldnowbekeptpartiallyopen,andthericestirredtopreventanentireoverflowofthewater.Onthe
subsiding of the water or the bubbling, the fire should be reduced, until it is satisfactorily ascertained that the grains of rice,
withoutbeingpappy,arequitesoft,whenthepotshouldberemovedfromthefireandaquartofcoldwaterbeadded.Allthe
liquid, which is "conjee," should then be drained, and the pot replaced 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:halfanhour.
Thecoonkeeofricewhenproperlyboiledwillfillagoodsizedcurryorvegetabledish.Thericewillbefoundquitesoft,andyet
every grain perfectly separate. Rice should never be cooked into a pap, excepting it is required for very young children and
leavingthegrainshardoruncookedshouldbeequallyavoided.
Asmallpinchofpoundedalumorfitkerreeisusedbysomecookswithadvantagetoimprovethewhitenessofboiledrice.
2.RiceConjee
Thewaterinwhichriceisboiledshouldneverbethrownaway:itisnutritiousandfatteningforallcattle,horsesincluded,and
maybegivendailytomilchcowsandgoatswithgreatadvantage.
3.RiceKheer
Thisisoccasionallyserveduponthebreakfasttableasatreat,butfewEuropeanscareforit.Itismadeasfollows:Thoroughly
boilonecoonkeeorhalfapoundofthebassmutteeorthecheeneesuckurrice,thendrainthewateraway,addtwocupsofpure
cow'smilk,andputoveraslowfire.Asthericebeginstoabsorbthemilk,twoorthreesmallsticksofcinnamonareputin,with
onetablespoonfulandahalftotwotablespoonfulsoffinequalitywhitesugar.Onthemilkbeingentirelyabsorbed,thekheeris
eitherturnedoutuponadishandeatenhot,orputintoabutteredmould,servedupinshape,andeatencold.
Kheerissometimescookedorboiledinmilkonly,buttheforegoingrecipeissupposedtobethatmoregenerallyapproved.
4.PishPash
Pickandwashinseveralwatersacoonkeeorhalfapoundofthebassmutteeorotherfinegrainriceaddtoit,cleanedandcut
up,achicken,someslicedginger,slicedonions,afewbayleaves,somepeppercorns,afewhotspice,adessertspoonfulofsalt,
onechittackortwoouncesofbutter,andwatersufficienttocoverthewhole.Simmeroveraslowfireuntilthechickenbecomes
perfectlytenderandthericequitepappy.Serveuphot.Thisisconsideredamostexcellentandnutritiousmealforinvalids.

KITCHEEREES
Theseareoccasionallysubstitutedforboiledriceatbreakfast,andareeatenwithfriedfish,omelets,croquets,jhalfrezee,&c.
Theyarepreparedasfollows:
5.BhooneeKitcheeree
Takerathermorethanthreequartersofacoonkeeofbassmutteeorcheeneesuckurandhalfacoonkeeofdalor,ifpreferred,
takethericeanddalinequalparts.
Taketwelvelargecurryonionsandcutthemuplengthwaysintofineslices.Warmuptwochittacksorfourouncesofghee(but
beforedoingsobecarefultowarmthepot),and,whilebubbling,throwintheslicedonions,removingthemimmediatelythey
becomeofabrightbrowncolour.Setthefriedonionsaside,andthrowinthedalandrice(havingpreviouslyallowedallthe
waterinwhichtheywerewashedtodrainthroughacolander).Fryuntilthedalandricehaveabsorbedallthegheethenadda

fewslicesofgreenginger,somepeppercorns,salttotaste(sayonedessertspoonful),afewcloves,threeorfourcardamoms,half
adozenbayleaves,andasmanysmallsticksofcinnamon.Mixwelltogetheraddasmuchwateronlyaswillentirelycoverover
thewholeofthericeanddal,putagoodfittingcoveron,andsetoveraslowfire,reducingthesamefromtimetotimeasthe
waterisbeingabsorbed.Caremustbetakennottoallowthekitcheereetoburn,whichmaybepreventedbyoccasionallyshaking
thepot,orstirringitscontentswithawoodenspoon.
Serveupquitehot,strewingoveritthefriedonions,whichservebothasarelishandgarnishofthedish.
6.BhooneeKitcheereeoftheMussoororRedDalismadeaccordingtorecipeNo.5.
7.BhooneeKitcheereeoftheMoongorSmallgrainYellowDalismadeaccordingtorecipeNo.5.
8.BhooneeKitcheereeoftheGramorChunnaDal
Thechunnaorgramdalmakesaverynicekitcheereebut,asitisratherhard,itshouldbeboiledorsoakedincoldwaterforan
hourorsobeforefryingitwiththerawrice.
9.BhooneeKitcheereeofGreenPeas
KitcheereemadeofgreenpeasgrownofEnglishseedsisararity.Largepeasshouldbepickedoutandshelledtheyshouldnot
befriedwiththerice,butaddedtoitwhennearlycooked.TheinstructionsgiveninrecipeNo.5aretobeobservedinallother
respects.
10.JurrudorYellowtintedKitcheeree
Jurrudoryellowtintedkitcheereeisnothingmorethanoneoftheabovekitcheerees,towhichisadded,atthetimeoffryingthe
riceanddal,eitherasmallquantityofsaffronorturmeric,accordingtothecolourdesiredtobeimparted.Suchintroductioninno
wayaffectstheflavour,nordoesitrendertheappearanceofthedishmoreattractive,butservesadmirablyasavarietyforalarge
breakfasttable.
11.GeelaKitcheeree
Thisisusuallymadeofmoongdalwithlessthanonefourththequantityofgheeallowedforthebhoonee,orwithnogheeatall,
andlittleornocondimentsareused,exceptingasmallquantityoffinelyslicedgreenginger,afewpeppercorns,oneortwobay
leaves,andsalttotaste.Itissupposedtobebetteradaptedthanbhooneekitcheereeforchildrenandinvalids.
Bybhooneeismeantcrisp,andgeelasignifiessoft.

PELLOWORPOOLOO
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
instructionshowtopreparesuchastheukhneepellow,inwhichareintroducedcream,milk,buttermilk,garlic,andlimejuice
orthesweetpellow,inwhichalmondsandraisinsareintroduced,inadditiontosugar,&c.
Thefollowingarethepellowsingeneraluse:
12.ChickenPellow
Take a goodsized chicken clean, truss, and boil it with one pound of beef in two cupfuls of clean water, seasoning it with
onions,ginger,andsalt.Whensufficientlycooked,butyetquitefirm,removethechicken,andsetitandthegravyaside.Cutup
twelveonionslengthwaysintofineslices.Warmyourpotthenmeltinittwochittacksorfourouncesofghee,and,asitbubbles,

throwintheslicedonionsandfrytoalightbrownremoveandsetaside.Thenputinhalfapound,oracoonkee,orthebest
bassmutteeorcheeneesuckur,havingdrainedawayallthewaterinwhichitwaswashed,andfry.Onthericeabsorbingtheghee,
throwinafewcloves,fourorfivecardamoms,halfadozensmallsticksofcinnamon,somepeppercorns,abladeortwoofmace,
andonedessertspoonfulofsalt.Mixupthewhole,andpouroveritthegravyinwhichthechickenandbeefwereboiled,oras
muchofitonlyaswillentirelycoverthericeclosethepotimmediatelywithaclosefittingcover,andsetonaslowfire.Asthe
gravycontinuestodecreaseortobeabsorbed,sokeepreducingthefire,shakingupthepotoccasionally,orstirringitscontents,
topreventthepellowfromburning.Browntheboiledchickeninapanwithgheeorbutter,andserveupasfollows:
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,
garnishingitbesideswithtwohardboiledeggs,cutintohalves,orinsomedevice,andwithhalfadozenbitsoffinelyslicedand
friedbacon,tosuitthetasteofthosewholikethelatter.
13.Beef,Mutton,orKidPellow
Taketwopoundsofbeef,andcutupasforacurry,ortakeasmallbutgoodlegofmutton,ortwolegsofakid,rejectingtheloin.
Make a good, strong gravy with seasoning of sliced onions, ginger, and salt, with water, which when cooked down will be
reducedtoaboutsufficientonlytocovertherice.Thenproceedtomakethepellowinallrespectsasdirectedintheforegoing
recipe.Thebeefisnotfurtherusedforthetable,buttreatthelegsofthekid,orthemutton,thesameasthechicken,andserveup
withfriedonions,hardboiledeggs,andfriedbacon,likethechickenpellow.
14.PrawnPellow
Insteadofachicken,provideyourselfwitheightortengoodsized"bagdaprawns,"andagoodhardcocoanut.Afterfryingand
settingasidetheslicedonions,asdirectedabove,thericeistobefried,but,insteadofusingchickenoranyothermeatbroth,
cookitinthemilkofthecocoanut(viderecipeNo.54),observinginallparticularstheinstructionsgivenforthechickenpellow,
recipeNo.12,andserveupasfollows:Dishupthepellow,strewoveritthefriedonions,andgarnishwiththeprawnsfinely
boiled,andtwohardboiledeggscutinhalvesorinsomeotherdevice.
Thecocoanutmilkwillimpartasweetishflavourtothepellow,butitisnotdisagreeableanditssweetnessmaybesubdued,if
required,byreducingthestrengthofthecocoanutmilk.
15.LobsterorFishPellow
Takeoutthecentrebonesoroneortwohilsaorbecktyfishes,whichareprocurablefreshandgoodinthemarket,andeightor
ten large longlegged lobsters with the roe or coral thoroughly wash in several waters with salt, and boil with plenty of
seasoningofonions,slicedginger,peppercorns,adozenbayleaves,atablespoonfulofunroasteddhuniahorcorianderseed,and
salt,withwatersufficienttogivetherequiredquantityofgravy.Whenready,removeandshellthelobsters,reservingtheroeor
redcoralintheheads,whichbruisedownwithalittleunroastedcorianderseed,andmixwiththefishgravy.Makethepellowin
allotherrespectsthesameasprawnpellow,usingthegravyofthefishinsteadofcocoanutorothergravy,andgarnishwiththe
lobsters,&c.

CURRIES
Acurrystoneandmuller,orwhatthenativescallsealourlurriah,arenecessaryforthepreparationofcondimentsfordailyuse.
Thecondimentsshouldbecarefully,andeachkindseparately,grounddowntoanicepastewithalittlewater.
Condimentspreparedwithwaterwillnotkeepgoodanynumberofdaysifrequiredforajourney,therefore,oraspresentsfor
friends at home, good sweet oil and the best English vinegar should be substituted for the water. For the preparation of
condimentsforthispurposeseerecipeNo.65.
Thefirstcostofacurrystoneandmulleroflargesizewillnotexceedonerupee,buttheywillrequirerecuttingeverythreeor

fourmonths,atacostnotexceedingoneannaeachresetting.
Thefollowingisalistofcurrycondimentsandhotspiceinalmostdailyuse:
Curryonions,orcarreekapiaj,pricefrom3to8piceperseer.
Turmeric,orhuldee"3to5annas"
Garlic,orlussoon"2to3annas"
Greenginger,oruddruck"2to4annas"
Drychilies,orsookamirritch"3to5annas"
Corianderseed,ordhunnia"3to4annas"
Cuminseed,orjeerah"5to6annas"
Peppercorns,orgoolmirritch"5to6annas"
Bayleaves,ortagepaththa"2to3annas"
Lemongrass,oruggheaghass"3to6picefora
bundleof16to20bladesofgrass.
Poppyseed,orpostkadanna"3to4annasperseer.
Onionseed,orcullinga"5to8annas"
Stickcinnamon,ordalcheenee+
Cardamoms,orelachee|Mixed;pricesrangefromRs.
Cloves,orloung+314to4perseer.
Nutmeg,orjyephall|
Mace,orjowttree+

However high prices may range, one rupeeworth of mixed condiments, including hotspice, will suffice for a month's
consumptionforapartyoffromfourtosixadults,allowingforthreecurriesperday,cutletsandmadedishesincluded.

GRAVYCURRIES
Thefollowingdirectionsforaneverydaygravychickencurrywillapplyequallytoallordinarymeatgravycurries:
16.ChickenCurry
Takeonechittackortwoouncesofghee,twobreakfastcupfulsofwater,oneteaspoonfulandahalfofsalt,fourteaspoonfulsof
ground onions, one teaspoonful each of ground turmeric and chilies, half a teaspoonful of ground ginger, and a quarter of a
teaspoonfulofgroundgarlic.
Tosuitthetasteofthosewholikeit,halfateaspoonfulofgroundcorianderseedmaybeadded,whichshouldberoastedbefore
beingground.Observethefollowingdirectionsforcooking:
Taketheusualfullsizedcurrychicken,thepriceofwhichhaslatterlyrangedfromthreetofourannas,anddivideitintosixteen
oreighteenpieces.Warmthepot,meltinittheghee,andimmediatelyitbeginstobubblethrowinallthegroundcondiments,
stirring until quite brown then put in the cutup chicken and the salt, and stir up to a good lightbrown colour then add the
water,andallowthewholetosimmeroveraslowfireuntilthechickenisquitetender,andtheliquidreducedtoabouthalfits
originalquantity.Theoperationofcookingorsimmeringwilltakefromahalftothreequartersofanhour.
17.KidCurry
Takeahindquarteroraforequarterofkid,whichmaybeobtainedatfromthreetofourannasthequartercutitupintosixteen
or eighteen pieces take condiments in the proportion given in recipe No. 16, and cook it in every particular the same as the
chickencurry,allowingittosimmerthreequartersofanhour.
18.VealCurry
Asmallshoulderofveal,thepriceofwhichrangesfromthreetofourannas,maybeselectedcutofffromitsixteenoreighteen
oneinchsquarepiecesofthebestpartofthemeat,andcurryitineveryparticularthesameasachicken,onlyallowingitto
simmerhalftothreequartersofanhour.
19.MuttonCurry
Obtain a small shoulder at from five to six annas cut it up into sixteen or eighteen oneinch square pieces, rejecting all the
bonescurryitthesameasachicken,allowingittosimmerforhalfanhourlonger,oruntilthemeatistender.
N.B.Thebonesofthevealandmutton,referredtointhisandtheforegoingrecipe,maybeturnedtoaccountforstockorgravy
forsomemadedish.
20.BeefCurry
Two pounds of wellselected meat will cost from three to four annas cut it up into oneinch square pieces, rejecting all the
scraggypartscookitineveryrespectaccordingtotheinstructionsgiveninrecipeNo.16forcookingagravychickencurry,
onlyallowingittosimmerforamuchlongertimethananyothercurry,oruntilthebeefbecomestender.
21.GreenDuckCurry
Thepriceofayoungtenderduckmaybequotedatfromfourtofiveannas.Cutitupexactlyasyouwouldachicken,andcurryit
inthesamemanner,allowingittosimmerforanhourandahalf.Itisdesirabletointroducehalfateaspoonfuleachofcoriander
andcuminseedsinthiscurry.
22.YoungPigeonCurry

Takefouryoungpigeonscuteachintofourpieces,makinginallsixteenpieces.Thepriceofyoungpigeonsrangesfromfiveto
sixannasthepair.Theinstructionsgivenforthecookingofagravychickencurryapplyequallytoapigeoncurry.

DOOPIAJAS
The literal translation of doopiaja is "two onions," and the term probably is correctly applicable, as it will be noticed, in the
recipesforpreparingthedoopiajacurries,thatbesidesthefullquantityofgroundonions,itisnecessarytoputinaboutanequal
quantityoffriedonions,therebydoublingthequantityofonions.
Doopiajas are more piquant curries they are cooked with more ghee and less water. The following condiments, &c., are
consideredampleforareallygooddoopiajaofchickenorofanymeat:
One chittack and a half or three ounces of ghee, one breakfastcupful 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
quarterofateaspoonfulofgroundgarlic,twelveonionscutlengthways,eachintosixoreightslices,andhalfateaspoonfulof
groundcorianderseedifitbeliked.
23.ChickenDoopiaja
Takeafullsizedcurrychickenanddivideitintosixteenoreighteenpieces.Meltthegheeinawarmorheatedpot,frybrownthe
slicedonionsandsetasidethenfrythegroundcondiments,stirringthewholewhenbrown,addthecutupchickenwiththesalt,
andfrytoarichbrown.Chopthefriedonionsandputintothepotwithonecupofwater,andallowtosimmeroveraslowfire
for about one hour, when the chicken will be perfectly tender, and the liquid reduced to a thick consistency, and to half its
originalquantity.
24.KidDoopiaja
Ismadeinallrespectsasachickendoopiaja,thekidtobecutupintheusualmanner.Thehindquarterispreferabletothefore
quarter.
25.VealDoopiaja
Take only the meat from a shoulder, cut it up into squares, and allow it to simmer for half an hour longer than the chicken
doopiaja.
26.MuttonDoopiaja
Thefleshpartofashoulderiscutupintosquaresanddoopiajedexactlyasachicken,allowingittosimmeroveraslowfirefor
halfanhourlonger.
27.BeefDoopiaja
Cuttwopoundsofbeefintooneinchsquarepieces,andfollowalltheinstructionsgiveninrecipeNo.23,onlyallowingitto
simmerforamuchlongertimeoveraslowfire,untilthebeefisperfectlytender.
28.DuckDoopiaja
Divideasyouwouldachicken,andcooktheduckinthesamemanner,allowingittosimmeralittlelongerthanthechicken
doopiaja.Halfateaspoonfuleachofgroundcorianderandcuminseedshouldbemixedwiththecondiments.
29.DoopiajaofPigeons
Takefourpigeons,cuteachintofourpieces,andproceedineveryparticularthesameasforachickendoopiaja.
30.ColdBoiledPorkDoopiaja
Cutfromtheremainsofcoldboiledporksixteenoneinchsquarepieces,anddoopiajeitinthewaydirectedforachicken.The
timerequiredtosimmerwillnotexceedthatallowedforthechickendoopiaja.
31.UdderDoopiaja
Take two pounds of udder before cutting it into squares, it should be parboiled, and then made into doopiaja, allowing it to
simmeroveraslowfireforabouttwohours.
32.UdderandBeefDoopiaja
Take one pound each of udder and beef parboil the udder, and then cut it up with the beef into oneinch square pieces, and
doopiajeit,allowingittosimmerforabouttwohours.
Itisnecessarytoimpressontheamateurartisttheimportanceofpayingparticularattentiontothefiring:abriskfirewilldryup
thegheeandthewaterbeforethecurryishalfcooked,andnecessitatetheadditionofmorewater,whichwillineveryinstance
spoil the doopiaja, although the addition of a little water, if such be necessary when the curry is nearly cooked, will do it no
harm.Ineveryinstancewheregheebutter,&c.,istobemelted,itisdesirablefirsttowarmthepot.

FORCEMEATBALLCURRIES,ORCOFTAKACARREE

Beef, mutton, chicken, fish, crabs, and prawns are usually taken for making these curries. The ingredients for two pounds of
meatorfishareasfollow:Lard,ghee,ormustardoil,threetofourounceswaterorstock,fivetosixouncesgroundonions,
one tablespoonful or one ounce ground chilies, a quarter of a tablespoonful, ground turmeric, a quarter of a tablespoonful
groundgreenginger,halfateaspoonfulgroundpeppercorns,halfateaspoonfulgroundgarlic,aquarterofateaspoonfulgarden
herbs,finelychopped,onedessertspoonfulsalt,onedessertspoonfulfinelygratedbreadcrumbs,threetablespoonfulsoneegg.
N.B.Inthefish,crab,andprawncoftasthegingermustbeomitted.
33.BeefForcemeatBallCurry
Get rather more than two pounds of good fat beef wash it thoroughly, and cut it into pieces, rejecting all veins and scraggy
portionsputabouttwopoundsofitintoamortarandpounditfine,removingallfibres,veins,&c.,andifitbedesiredputupa
brothofalltherejections.Mixwiththepoundedbeefateaspoonfulofsalt,pepper,andgardenherbs,andtwotablespoonfulsof
breadcrumbsaddalittleofthebroth,orinitsabsencesomemilkmixthewholewelltogetherbeatuptheyolkandwhiteof
theegg,addittothemixture,andmakeintoballsaboutthesizeoflargewalnutsrolltheminbreadcrumbs.Afterheatingthe
pot,meltthelardorghee,andfrybrownthegroundingredients,sprinklingatablespoonfulofcoldwateroverthemthenaddthe
coftasorballswithsalttotaste,andfryorbrownthemafterwhichpourintothepoteitheracupofbrothorofwater,andallow
tosimmerforabouttwohours.
N.B.Somecooksaddtothebeefcoftacurriesgroundhotspices,whicharefriedwiththecurrycondiments,andaresuitedto
mosttastes.
34.ChickenForcemeatBallCurry
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,andpoundtoapulpmakeastockofgravyofthebonesmixwiththepoundedmeatalltheseveralingredientsnamed
intheforegoingrecipe,withtheadditionofaneggwellbeatenupmakeintoballs,rollinbreadcrumbs,andcurryasdirected
above.
N.B.Thechickencoftacurrymayalsobemadewithoutanysuetthegeneralpracticeistogetchickensratherlargerthanthose
usuallyselectedforordinarycurries.
35.MuttonForcemeatBallCurry
Takethebestpartsofalegorshoulderofmuttoncutthemup,wash,andpoundwelldownmakeagravyofthebonesand
rejectionsmixwiththepoundedmuttonalltheingredientsmentionedintherecipeformakingbeefballs,andcookexactlyas
thebeefcoftacurry.
36.BallCurryofLiverandUdder
Get one pound each of liver and udder thoroughly wash and parboil them, then cut them into pieces, put into a mortar, and
pound them to a pulp mix with pepper, salt, herbs, breadcrumbs, and an egg make into balls, and curry them in the same
mannerasanyoftheforegoingforcemeatballcurries.
37.PrawnCoftaCurry
Getthirtytofortyofthebestprawns,andremovetheheadsandshellswashtheprawnswellwithsaltandwater,thenpound
themtoapulpmixwithitalltheingredientsasdirectedforthebeefcoftamakeintoballs,rolltheminbreadcrumbs,andset
aside.Afterwashingtheheads,removetheshells,andbruisethecontentswithadessertspoonfulofunroastedcorianderseed
takeallthejuice,andfryitwiththegroundcondimentsthenputintheballs,brownthem,addsalttotaste,acupofwater,and
simmeruntiltheyarecooked.
N.B.Goodmustardoilispreferabletousinglardorghee,andthegingermustbeomittedbuttheadditionofafewbayleaves
andbladesoflemongrasswouldbeanimprovement.Itisnotusualtodishupthelemongrass.
38.LobsterCoftaCurry
Accordingtotheirsize,takeeightortenlobsterscleanthemthoroughlyremovetheheadsandshellspullthefleshtopieces
andpoundtoapulpaddtoitsomeoftheredcoralfromthehead,thenmixintoitthebreadcrumbs,salt,pepper,herbs,andan
eggwellbeatenup,andmakeintoballs.Theremainsoftheheadsandthecontentsofthelonglegsbruisedownwithunroasted
corianderseedomittingtheginger,andcooktheballsinthesamewayastheprawnballs,withtheadditionofbayleavesanda
fewbladesoflemongrass.Lemongrassisnotservedup.
39.CrabCoftaCurry
Selecttenortwelvegheewallakakakahs,orcrabsfulloftheredcoral,washthemthoroughly,thenboilthemremoveallthe
meatandcoraloutoftheshells,poundtoapulp,and,aftermixingalltheingredientsandfixingthemwithaneggwellbeaten
up,makeintoballs,andcooktheminallrespectsaccordingtothedirectionsforlobstercoftacurry.Timetosimmer:sayhalfan
hour.
40.FishCoftaCurry
Coldboiledorfriedfishisthebestadaptedformakingcoftasitisnotnecessarytogiveotherinstructionsthanthosealready
givenatlengthintheforegoingrecipes,exceptingthatmustardoilisthebestadaptedforfreshfishcurries.
N.B.Theremainsofhermeticallysealedfish,suchassalmonandmackerel,removedfromdinner,arewelladaptedformaking

coftacurries.
Underdoneroastmeats,suchasbeef,mutton,veal,andfowl,willmakeexcellentcoftacurries.

COUNTRYCAPTAIN
Thecountrycaptainisusuallymadeofchicken,andoccasionallyofkidandveal.Coldmeatsandcurriesarealsosometimes
convertedintothisdish,thecondimentsforwhichareasfollow:Twochittacksorfourouncesofghee,halfateaspoonfulof
groundchilies,oneteaspoonfulofsalt,aquarterofateaspoonfulofgroundturmeric,andtwentyonions,cutuplengthwaysinto
fineslices.
41.ChickenCountryCaptain
Cutupintheusualwayanordinarycurrychicken.Warmthegheeandfrytheslicedonions,whichwhenbrownsetasidefrythe
groundturmericandchilies,thenthrowinthechickenandsalt,andcontinuetofry,stirringthewhole,untilthechickenistender.
Serveitup,strewingoveritthefriedonions.
42.KidCountryCaptain
Beforecuttingupthekid,aforequarter,letitbepartiallybroiledorroasted,andthenmakeitintocountrycaptaininaccordance
withtheabovedirectionsor,insteadofpartiallyroastingthekid,addhalfacupofwatertoassistthemeattodissolve.
43.VealCountryCaptain
PartiallybroilorroastashoulderofvealbeforecuttingitupormakethecountrycaptainasdirectedinrecipeNo.42,byadding
halfacupofwaterinsteadofpartiallybroilingthemeat.
44.JhalFrezee
Cut up into small squares, of less than an inch, either cold mutton, beef, or veal, rejecting the bones add a large quantity of
slicedonions,somechiliescutup,andateaspoonfulofsalt.Warmachittack,ortwoouncesofghee,andthrowitintothemeat,
onions,chilies,andsalt,andallowtosimmer,orfry,stirringthewholewhile,untiltheonionsarequitetender.

HINDOOSTANEECURRIES
45.SeikKawab
Is usually eaten with chappatee or handbread, 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
groundginger,aquarterofateaspoonfulofgroundgarlic,oneteaspoonfulofgroundturmeric,oneteaspoonfulandahalfofsalt,
acupofthicktyreordhye,halfateaspoonfulofgroundcorianderseed,thejuiceofonelargelemon,andalittleghee.
Taketwopoundsofbeef,mutton,orvealremovethebones,andchopthemeatslightly,withoutmincingorcuttingthroughit
mixwelltogetherallthegroundcondiments,includingtheoil,tyre,andlemonjuice,inwhichsteepthechoppedmeat,turningit
overoccasionallytoabsorbthemixture.Afterawhilecutupthemeatintosquaresofequalsize,saytwoinches,andcontinueto
keeptheminthemixtureforfullyonehourthenpassthesquaresofmeateitheronasilver,plated,orothermetalskewer,and
roastorbroiloveraslowcharcoalfire,bastingthewholetimewithghee,toallowthekawabtobecomeofarichbrowncolour,
withoutburningorbeingsingedinthebasting.Removefromtheskewer,andservehot.
46.TickkeeahKawab
Taketwopoundsoffatbeef,washit,cutitintosmallpieces,andpoundittoapulp,removeallfibres,&c.,andthenaddtoitone
teaspoonful of ground onion, a quarter of a teaspoonful of ground turmeric, oneeighth of a teaspoonful of ground garlic, a
quarterofateaspoonfulofgroundchilies,halfateaspoonfulofgroundpeppercorns,aquarterofateaspoonfulofgroundginger,
halfateaspoonfulofgroundhotspices,andonetablespoonfuloftyreordhye.
Mixthewholewelltogether,addsalttoyourtaste,andtheyolkandwhiteofaneggwellbeatenupformintoballsofequal
sizesflattenthem,passthemonironorplatedskewersabouteighteenincheslong,rubthemwelloverwithghee,wrapthemin
plantainleaf,androastorbroilthemoveracharcoalfire.Servethemuphot,removedfromtheskewers.Theseareusuallyeaten
withchappatee.

HUSSANEECURRIES,ORCURRIESONSTICK
The ingredients and condiments necessary for the curries on stick are as follow:One chittack and a half of ghee, one
teaspoonfulandahalfofsalt,fourteaspoonfulsofgroundonions,oneteaspoonfulofturmeric,halfateaspoonfulofginger,half
a cupful of water, a quarter of a teaspoonful of ground garlic, one teaspoonful of chilies, half a cupful of tyre or dhye, some
finelyslicedginger,andasmanysmallcurryonionscutintohalfasmayberequired.Sixsilverpinsfiveincheslong,or,inthe
absenceofthese,sixbamboopins,arerequired.
47.HussaneeBeefCurry
Cutuptwopoundsofbeefintosmallsquaresnotexceedingoneinch,andpassthemonthesilverorbamboopinsalternately
withhalfanonionandasliceofginger.Halfadozenstickswithbeampleforfourheartyconsumers.
Warmthegheeandbrownthegroundcondimentsthenputinthesticksofmeat,andbrown,stirringthewholeafterthisaddthe

tyreandalittlewater,andallowtosimmeroveraslowfirefornearlytwohours,whenthecurrywillbeready.Serveupona
currydishwithoutremovingthesticks.
48.HussaneeMuttonCurry
Removethemeatfromashoulderofmutton,andcutitintosmallsquaresthesameinstructionswillapplytothepreparationof
muttoncurryonstickasthosegivenforbeefcurryonstick.Timetosimmer:halfanhour.
49.HussaneeVealCurry
Cutsquaresenoughfromashoulderofveal,andobservetheinstructionsgivenintheforegoingrecipe.Timetosimmer:one
hour.
50.HussaneeCurryofUdderandLiver
Theudderandlivershouldbeparboiledbeforebeingcutupforpassingonthesticksbutinallotherrespectstheinstructions
givenforthebeafandmuttoncurriesonstickwillapplytotheudderandlivercurryonstick.Timetosimmer:fullyonehour
andahalf.

KURMAORQUOREMACURRY
This, without exception, is one of the richest of Hindoostanee curries, but it is quite unsuited to European taste, if made,
accordingtotheoriginalrecipe,ofwhichthefollowingisacopy:
51.QuoremaCurry,Plain
Taketwopoundsofmutton,onepoundoftyreordhye,twochittacksofgarlic,onedamofcardamoms,fourchittacksofbruised
almonds,fourmashasofsaffron,thejuiceoffivelemons,onepoundofghee,fourchittacksofslicedonions,onedamofcloves,
onechittackofpepper,fourchittacksofcream,andaquarterofateaspoonfulofgroundgarlic.
Thefollowingistherecipeofthequoremacurryusuallyputonagentleman'stable:Twochittacksandahalforfiveouncesof
ghee, one cup or eight ounces of good thick tyre, one teaspoonful of ground chilies, four teaspoonfuls of ground onions, one
teaspoonfulofcorianderseed,sixsmallsticksofgroundcinnamon,twoorthreebladesoflemongrass,oneteaspoonfulanda
halfofsalt,ahalfteaspoonfulofgroundginger,aquarterofateaspoonfulofgroundgarlic,eightortenpeppercorns,fourorfive
groundcloves,fiveorsixgroundcardamoms,twoorthreebayleaves,aquarterofacupofwater,thejuiceofonelemon,and
twelvelargeonionscutlengthwaysintofineslices.
Taketwopoundsofgoodfatmutton,andcutitupintopiecesnearlyoneinchandahalfsquare.Warmtheghee,fryinitthe
slicedonions,andsetasidethenfryallthegroundcondiments,includingthegroundhotspices.Whenquitebrown,throwinthe
mutton and salt, and allow the whole to brown, after which add the tyre, the hot spices with peppercorns and bayleaves, the
lemongrass,thewater,andthefriedonionsfinelychoppedclosethepot,andallowittosimmeroveragentlecoalfireforabout
anhourandahalfortwohours,bywhichtimethekurmawillbequiteready.Thebladesoflemongrassareneverdishedup.
52.KidQuorema
Cutupaforequarterorahindquarterofakidintoeightortenpieces,andcookitexactlyasdirectedintheforegoingrecipe.
Thisisratherpreferredtomuttonquorema.
53.FowlQuorema
Takeayoungfullgroundtenderfowlcutitupasforanordinarycurry,cookitwithallthecondimentsintheproportionsgiven,
andobserveallthedirectionslaiddowninrecipeNo.51.
N.B.MostEuropeansgivethepreferencetothefowlquorema.

MALAYCURRIES
Thecondimentsandotheringredientsnecessaryareasfollow:Onechittackortwoouncesofghee,oneteaspoonfulandahalf
of salt, four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one teaspoonful of ground chilies, half a
teaspoonfulofgroundginger,aquarterofateaspoonfulofgroundgarlic,themilkofalargecocoanut,saytwocups,twoblades
oflemongrass,threeorfourcloves,ground,threeorfourcardamoms,andasmanysmallsticksofcinnamon,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.
Itwillbenecessarytoprovidewhatthenativescallanarialkakhoornee,which,interpreted,means"cocoanutscraper."Itisa
small circular flat piece of iron, about the size and thickness of a Spanish dollar, the edges being notched. It is of rude
construction,andfixedonaconvenientlyshapedwoodenframe,alsoofrudeconstruction.Thebestofthekindmaybeprocured
fortwoannas.
54.CocoanutMilk
Thenutisscrapedorraspedwiththeaidofthe"khoornee"intoveryfineparticlesitisthenputintoadeepvessel,andboiling
waterpouredoverituntilthewholeofthescrapedcocoanutiscovered.Afterallowingittosteepfortenorfifteenminutes,itis
carefullystrainedthroughacleannapkinintoanothervesselorcup,thepulpisreturnedintotheoriginalvessel,andmoreboiling

water is poured over it. This operation of steeping in boiling water and straining is continued until you have obtained the
requiredquantityoftheextractedmilkofthecocoanut.Thepulpisthrownaway.Ifthecocoanutbeasmallone,oritsnutnot
hardanddeep,itwillbenecessarytoprovideasecondcocoanut.Goodcocoanutsaresoldatanannatoanannaandahalfa
piece.
55.ChickenMalayGravyCurrywithWhitePumpkinorCucumber
Take the usual fullsized curry chicken, and divide it as before directed get either six cucumbers or a quarter of a white
pumpkinremovethegreenskinandthepartcontainingtheseeds,thencutitupintosixteenpiecesofabouttwoinchessquare,
andsteepinwater.
Fryinthegheeallthegroundcondiments,includingthegroundhotspiceswhenbrown,addthecutupchickenandsaltfrytoa
finebrightlightbrownthenputinthepumpkin,havingpreviouslyallowedallthewatertodrainawaythroughacolanderpour
inthetwocupsofcocoanutmilk,thelemongrass,andhotspices,andallowthewholetosimmeroveraslowfireforabouthalf
anhour,whenthecurrywillbeready:thebladeoflemongrassisnotdishedup.
56.PrawnMalayGravyCurrywithWhitePumpkinorCucumber
Selectthebagdaprawns(bagdachingree),whenevertheyareprocurable,inpreferencetoanyotherdescription.Theshelland
headareofadarkcolourincomparisonwithwhatarecalledjeelkachingree,theshellandheadofwhichareveryperceptibly
severalshadeslighterthanthebagdas.
Itisimpossibletoquoteanypriceasaguide,thefluctuationbeingalmostincredible.Finelargeprawns,notlobstersprawns
which,withouttheirheads,wouldbeaboutthesizeoftheordinarydriedNormandypippinssentouttothiscountryfortarts
maybeobtainedonedayattwoannasfortwenty,andthenextdaytheywillnotbeprocurableatlessthaneightannasforthe
samenumber.ThisremarkappliesgenerallytofishofeverydescriptionbroughtforsaleintotheCalcuttamarket.
Withoneotherremarkofimportance,weshallproceedtotheinstructionsnecessaryforthepreparationofprawnmalaygravy
curry.
The prawns should be parboiled after removing the heads, to rid them, as the natives call it, of besine, which means all
disagreeablecharacteroffishysmellandtaste.
Asarule,theheadsofprawnsshouldalwaysberejected,which,intheprocessoffrying,absorblargelytheghee,andinthe
cookingdispelaliquidfromtheirspongyformation.
In all other respects, the prawn malay gravy curry is cooked like the chicken malay gravy curry, omitting the ginger but an
additionalbladeortwoofthelemongrasswouldnotbeamiss,which,onthecurrybeingdished,arethrownaway.
57.ChickenMalayGravyCurrywithPulwal
Takeafatchicken,cleanit,removeallthefleshandpoundittoapulp,andprepareitineveryrespectasdirectedinrecipeNo.
34foracoftacurry,omittingthesuet.Takeadozenlargesizedpulwals,scrapeorpareawaytheouterskin,splitthemdownone
side,extractalltheseeds,&c.,andthrowthepulwalsintocoldwaterwashanddrainawayallthewater,thenstuffthemwiththe
preparedforcemeat,tiethemwithfinesewingcotton,andcooktheminthemilkofthecocoanut,exactlyasdirectedinrecipe
No.55.
58.PrawnMalayGravyCurrywithPulwal
Takebagdaprawnsshellandcleanthem,poundtoapulp,andprepareasdirectedinrecipeNo.37forprawncoftacurry.Takea
dozenpulwals,peelthemfinely,cutthemopenlengthways,clearthemofallseeds,&c.,washanddrythem,thenstuffthemwith
thepreparedprawnmincetiethepulwalswithsewingcotton,andcookincocoanutmilkasdirectedinrecipeNo.56.
59.ChickenMalayDoopiaja
Thecondimentsandingredientsareasfollow:Onechittackandahalforthreeouncesofghee,oneteaspoonfulandahalfof
salt, four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one teaspoonful of ground chilies, half a
teaspoonfulofgroundginger,aquarterofateaspoonfulofgroundgarlic,onecupofstrongcocoanutmilk,andonedozenonions
cutlengthwaysintofineslices.
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,andallowtosimmeroveraslowfire:theMalaydoopiajawillbereadyinanhour.
60.PrawnMalayDoopiaja
Takesixteenortwentylargebagdaprawns,throwawaytheheads,parboiltheprawns,andthendoopiajeinallrespectsasfora
chickenMalaydoopiaja,omittingtheginger.

PORTUGUESECURRY(VINDALOOORBINDALOO)
ThiswellknownPortuguesecurrycanonlybemadeproperlyofbeef,pork,orduck.Thefollowingisarecipeofthevindalooin
generaluse:
Six ounces or three chittacks of ghee or lard, one tablespoonful of bruised garlic, one tablespoonful of ground garlic, one
tablespoonfulofgroundginger,twoteaspoonfulsofgroundchilies,oneteaspoonfulofroastedandgroundcorianderseed,halfa

teaspoonful of roasted and ground cuminseed, two or three bayleaves, a few peppercorns, four or five cloves, roasted and
ground,fourorfivecardamoms,roastedandground,sixsmallsticksofcinnamon,roastedandground,withhalfacupofgood
vinegar,totwopoundsofporkorbeeforaduck.
N.B.Thebestvindalooisthatpreparedwithmustardoil.
61.BeefVindaloo
Cutuptwopoundsoffatbeefintolargesquares,andsteeptheminthevinegar,togetherwithhalfateaspoonfulofsaltandall
thegroundcondiments,fromeighteentotwentyfourhours.Thenwarmthegheeorlardandthrowinthemeat,togetherwiththe
condimentsandvinegarinwhichithadbeensteeped,addingafewpeppercornsandbayleaves,andallowtosimmergentlyover
aslowfirefortwohours,oruntilthemeatisperfectlytender,andserveuphot.
62.PorkVindaloo
Cutuptwopoundsoffatporkintolargesquares,andcurryaccordingtothedirectionsgivenintheforegoingrecipe,omittingthe
cloves,cardamoms,andcinnamon.
63.DuckVindaloo
Takeayoung,fullgrown,buttenderduckcutitupasforacurry,andputitthroughthesamecourseofpicklingfromeighteen
totwentyfourhoursbeforebeingcooked.
64.PickledVindaloo(adaptedasaPresenttoFriendsataDistance)
Ifthefollowinginstructionsbecarriedoutcarefully,thevindaloowillkeepgoodformonths,and,ifrequired,maybesentasan
acceptablepresenttofriendsathome.
InordertokeepitgoodsufficientlylongtobesenthomeroundtheCape,selectthefattestpartsofporksatisfyyourselfthatthe
meatisfreshandsound,andthatithasnotbeenwashedwithwaterinthebutcher'sshop.Cutthemeatintotwoinchsquares,
wash thoroughly in vinegar (no water), rub over with the following condiments, and then steep them in really good English
vinegarfortwentyfourhours:Garlicbruised,notgrounddown,drygingerpowdered,turmericpowdered,peppercornsroasted
andpowdered,corianderseedsroastedandpowdered,cuminseedsroastedandpowdered,anddrysalt.
Meltalargequantityofthebestmustardoilinanearthenpot,and,accordingtothequantityofmeat,takeadditionalcondiments
mentionedabove,butintheproportiongiveninrecipeNo.61grindinvinegar,andfryintheoilthenputinthemeat,andall
the vinegar, &c., in which it had been stepped, together with some more salt, a little more vinegar, a few bayleaves and
peppercorns,andallowtosimmeruntilthemeatisquitetender.Removefromthefireandallowittogetquitecoldthenputit
intodrystonejars,withpatentscrewtops,wellfilledwithplentyoftheoilinwhichthevindaloowascooked.Takecarethatall
themeatiswellcoveredoverwithoil,whichlatteroughttobeatleastfromtwotothreeinchesabovethemeatinthejar.Screw
downthelid,andcoveritoverwithagoodsoundbladdertorenderitperfectlyairtight.
Whenrequiredforuse,takeoutonlyasmuchaswillsuffice,andsimplywarmitinalittleofitsowngravy.
65.CurryPaste
Islikewiseadaptedforsendingasapresenttofriendsathome.Itismadeinthefollowingmanner:Eightouncesofdhunnia,or
corianderseed,roastedoneounceofjeerah,orcuminseed,roastedtwoouncesofhuldee,ordryturmerictwoouncesoflal
mirritch,drychiliestwoouncesofkalamirritch,blackpepper,roastedtwoouncesofrai,ormustardseedoneounceofsoat,or
drygingeroneounceoflussan,orgarlicfourouncesofnimmuck,saltfourouncesofcheenee,orsugarfourouncesofchunna
or gram dal without husk, and roasted. The above ingredients, in the proportions given, to be carefully pounded and ground
downwiththebestEnglishwhitewinevinegartotheconsistencyofathickjellythenwarmsomegoodsweetoil,andwhile
bubblingfryinitthemixtureuntilitisreducedtoapasteletitcool,andthenbottleit.
N.B.Greatcaremustbetakennottouseanywaterinthepreparation,andmustardoilisbetteradaptedthansweetoilforfrying
themixturein.

MADRASMULLIGATAWNYCURRY
Asthisdishisusuallyservedupandpartakenofintheplaceofordinarysoup,referencewillbemadetoithereafterunderthe
headof"Soups."
Before proceeding to remark on fish, vegetable, and peas curries, a few useful hints and suggestions may be offered on meat
curriesgenerally.
Inmanyfamiliestheremainsofcoldmeat,ifnotrequiredforotherpurposes,aremadeintocurry:coldroastorboiledmuttonis
admirablyadaptedforthepurposeandinninetyninecasesoutofahundredconsumerscannottellthedifference.Iftherebeany
differenceoradvantage,itisdecidedlyinfavourofthecoldmeat:theroastingjointsarealwaysofasuperiorqualitytomeats
soldunderthedesignationof"currymeats."
Theremainsofcoldroastbeefmakethebestcoftacurries,croquets,&c.,andifthebeefbeunderdonenofreshbeefwillmakea
betterdoopiaja.
Vegetablesaresometimesputintogravymeatcurries,neverintodoopiajasbut,asarule,theintroductionofvegetableintoany
meatcurryisobjectionable,fromthefactthatallvegetablesintheprocessofboilingorcookingthrowoutaliquid,somemore
andsomeless:thepotatothrowsouttheleast,butofadisagreeablecharacter.Itistruepotatoesmaybeboiledbeforebeingput

intoacurry,butthepiquancyandpeculiarityofflavourlookedforinacurryissopalpablydestroyedthattheinnovationmaybe
discoveredwithclosedeyes.Theintroductionofvegetableintogravyfishcurries,however,isnoinnovation,asthecondiments
usedfortheoneanswerfortheotherbotharecookedinoil,andthegingeromitted.
66.GravyFishCurries
Thecondimentsareasfollows:Mustardoil,onechittackortwoounceswater,twocupsfourteaspoonfulsofgroundonions,
oneteaspoonfulofgroundturmeric,oneteaspoonfulofgroundchilies,andaquarterofateaspoonfulofgarlic.
Itwillbenoticedthatmustardoilisusedinsteadofghee,andnoginger.
Toomuchcarecannotbeobservedinthoroughlycleaning,rubbing,andwashingthefishinsaltandwaterbeforecookingitfor
thetable.Fish,ifproperlywashed,whenservedupwillneverbeoffensive,unlessitbebadwhenpurchased.
67.HilsaFishGravyCurry
Theheadandtailarethrownaway,andthefishcutintoslicesofrathermorethanhalfaninchthicktheseshouldbewashedin
severalwaterswithsalt,toridthemofall"besine,"beforetheyarecurried.
Theacidoftamarindisconsideredanimprovement,or"amchoor,"whichisslicedgreenmangoedriedinsalt.
68.BecktyFishGravyCurry
Isslicedandwashedinsaltlikethehilsabeforebeingcooked.Itisnotusualtoputanyacidinthebecktyfishcurry.
69.PrawnDoopiaja
Take one chittack and a half of mustard oil, four teaspoonfuls of 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,onecupfulofwater,andtwelvelargeprawns.
Clean and thoroughly wash the prawns, rejecting the heads, or taking only their substance pounded and squeezed out with
unroastedcorianderseed,andafterparboilingtheprawnsmakethedoopiajainallrespectsaccordingtotheordinarymode.
70.SlicedHilsaFishFriedinCurryCondiments
Take two teaspoonfuls of ground onions, one teaspoonful of ground chilies, two teaspoonfuls of salt, half a teaspoonful of
groundturmeric,aquarterofateaspoonfulofgroundgarlic,andonechittackofmustardoil.
Afterslicingahilsainthemannerdirectedforacurry,andhavingthoroughlycleanedandwasheditwithsalt,rubintotheslices
allthegroundcondimentsandtheremainingsalt,andallowthemtoremainforatleastanhour.Warmtheoil,andfrytheslices
offishofaverylightandbrightbrown.Serveuphot.
71.SlicedBecktyFishFriedinCurryCondiments
Slice,wash,andfryexactlyasdirectedabove.FishservedupinthismanneriswellsuitedtosomeEuropeantastes,andmakes
anagreeablechangetotheordinarymodeoffryingfishforbreakfast.
72.EggCurry
Take six or eight eggs, boil hard, shell, cut into halves, and set them aside take ghee, ground condiments, and sliced fried
onions,inallrespectsthesameasforachickendoopiaja,andobservepreciselythesamemethodofcooking,keepinginmind
thefactthat,theeggsbeingalreadycookedorboiled,asmallerquantityofwaterandashortertimetosimmerwillsuffice.
73.EggCurrywithGreenPeas
Thisisafavouritecurrywithsomefamiliesinwinter,whentheEnglishgreenpeasareprocurable.Themethodofpreparingitis
exactlythesameasrecipeNo.71,allowingthecurrytosimmeruntilthepeasarequitetender.
74.EggCurry,withChunnaKaDal
Parboilanddal,sayhalfacupfulcurrythedalfirstwhenaboutnearlycooked,throwinthehardboiledeggs,andfinishthe
simmeringimmediatelythedalissoftortender.

CHAHKEES
Chahkee is a term applied to vegetable curries, some of which are deservedly popular, and one in particular, which many
familieshavedailyduringtheseasonthevegetablesareprocurable,andyetnevertireof,viz.
75.Seam,Potato,andPeasChahkee
Taketwentyseams,fournewpotatoes,andaquarterofaseerofgreenpeasdivideeachseamintothreepieces,andthrowintoa
bowlofwaterdivideeachpotatointofourpieces,andthrowintowatershellthepeas,washallthoroughly,putintoacolander
todrain,andcookwiththefollowingcondiments:Onechittackandahalfofmustardoil,fourteaspoonfulsofgroundonions,
one teaspoonful of ground chilies, half a teaspoonful of ground turmeric, a quarter of a teaspoonful of ground garlic, one
teaspoonfulandahalfofsalt,andonecupfulofwater.Warmtheoil,letitbubblewell,andfrythegroundcondimentswhen

thesearequitebrownputinthevegetablesandsaltletthewholefry,stirringitwellthenaddthewater,andallowittosimmer
overaslowfireuntilthevegetablesarequitetender.
N.B.Acauliflowermaybeaddedifrequiredforachange.
76.Pulwal,Potatoes,andTorrie
Cleanasmuchoftheabovethreekindsofvegetablesaswilloverfillavegetabledish,andmakethechahkeeinallrespectsas
theforegoing.
77.RedPumpkinandTamarind
Aquarterofaredpumpkinandthepulpoftwoorthreetamarindswillbeenough.Dissolvethepulpofthetamarindinthewater,
andputitintothecurryafterthepumpkinhasbeenfried.
78.WhitePumpkinandTamarind
Chahkeeitinthesamewayastheredpumpkin.
79.WhitePumpkin,Plain,CutSmall
Itisnotnecessarytogiveanyfurtherinstructionsthanthosealreadygiven.
80.TomatowithTamarind
Taketwentytomatoesandthepulpoftwoorthreetamarinds,andchahkeeasdirectedforredpumpkin.
81.Tomato,Plain
Chahkeetwentytomatoesaccordingtoinstructionsgivenforotherchahkees.
N.B.There is a fresh green herb called soa mattee, which is sometimes put into fish, vegetable, and other curries. Some
Europeansliketheflavour,andhaveitdailywhenprocurable.Inquiryandtrialarerecommended.

SAUGCURRIES
Halfananna'sworthofanysaugwillsufficeforapartyoffour,forcurriesmadeofgreens,suchasspinach,&c.Thefollowing
condiments, &c., are used:One chittack and a half of mustard oil, four teaspoonfuls of ground onions, one teaspoonful of
groundchilies,halfateaspoonfulofgroundturmeric,aquarterofateaspoonfulofgroundgarlic,oneteaspoonfulandahalfof
groundsalt,andonecupfulofwater.
82.RedSaugandOmra
Theomrashouldbepeeled,andhalffriediflarge.Greatcaremustbetakentothoroughlycleanandwashthegreens.Putthem
intoacolanderandallowallthewatertodrainaway.Thenwarmtheoil,andfrythegroundcondimentsthenthesaugandomra,
andwhencrispaddthewaterandcookoveraslowfireuntilthegreensandomraaretender.
83.RedSaug,Omra,andShrimps
Observeinallrespectsthesameprocessasthatrequiredincookingwithouttheshrimps,omittingtheginger.
84.RedSaugandPrawns
Theprawnsshouldbeparboiled,andthenfollowalltheinstructionsinrecipeNo.82.
85.GreenSaugwithPrawns
Proceedineveryparticularaswiththelast.
86.DantaCurrywithShrimps
Thedantaisafinedelicatelonggreenpodwhichthehorseradishtreeyields,andcontainssmallpeasthesepodsarecutinto
lengths of three or four inches and cooked with shrimps. Beyond this explanation it is not necessary to enlarge upon the
instructionsalreadygiven.
87.KhuttahCarree,orAcidVegetableCurry
Takesmallquantitiesofallkindsofvegetablesinseason,butthebestcurryisthatmadeofpotatoes,kutchooorartichoke,sweet
potatoesorsuckercund,carrots,redandwhitepumpkins,andtomatoes.
Thevegetablesshouldbecutintolargepieces,andboiledinwaterwiththefollowingcondiments:Fourteaspoonfulsofground
onions,oneteaspoonfuleachofgroundturmericandchilies,aquarterofateaspoonfulofgroundgarlic,andoneteaspoonfulof
roastedandgroundcorianderseed.
Preparetwolargecupsoftamarindwater,slightlysweetenedwithjaggry,strainthroughasieve,andaddthestrainedwaterto
theboiledvegetableswithafewfreshchilies.Thenmeltinaseparatepotonechittackortwoouncesofmustardoil.Whilethe
oil is bubbling, fry in it a teaspoonful of the collinga, or onionseeds, and when sufficiently fried pour it over the boiled

vegetablesincludingthetamarindwater.Closeupthepot,andallowittosimmerforfifteentotwentyminutes,whenitwillbe
ready.Itiseatencold.

BHAHJEES
Bybhahjeeismeantfried.Thetwomostgenerallyapprovedvegetablebhahjeesarethosemadeofbringalsandpulwals.The
followingarethecondiments,&c.,used:Mustardoilaccordingtothequantityofvegetabletobefried,alittlegroundturmeric
andchilies,andsomesalt.
88.BringalBhahjee
Takeyoungfullsizedbringalswashthemthoroughly,andslicethemaboutaneighthofaninchthickdrythem,steepthemfor
halfanhourinthegroundcondimentsandsalt,fryinoil,andserveuphot.
89.PulwalBhahjee
Takeadozenormorepulwalsamostexcellentandwholesomenativevegetable,scrapeorpareawayveryfinelytheupper
greencoating,dividethemlengthwaysintotwopieces,clearawayalltheseeds,&c.,wash,drainawayallthewater,andsteep
themingroundturmeric,chilies,andsaltforhalfanhourorlongerthenfrythemquitecrispinmeltedmustardoil.Theyare
muchlikedbysomeEuropeans.
N.B.Thevegetablecalledram'shornsorlady'sfingers,knownbythenativesasdharus,makesanexcellentbhahjeesodoes
the kerrella, a small green and intensely bitter native vegetable, which comes into the market in March and April it is not,
however,wellsuitedtotheEuropeantaste.

DALORPEASCURRIES
Halfananna'sworthofanydalwillsufficeforapartyoffour.Thecondimentsareasfollow:Threequartersofachittackof
ghee, four teaspoonfuls of ground onions, one teaspoonful of ground chilies, half a teaspoonful of ground turmeric, half a
teaspoonfulofgroundginger,aquarterofateaspoonfulofgroundgarlic,oneteaspoonfulandahalfofsalt,andhalfadozen
onionscutintosixoreightsliceseach.
90.MoongDal
Takehalfapoundoftherawdal,orsayhalfacupfulclean,pick,androastitmixitupwithallthegroundcondimentsandsalt,
putintoapot,pourwateroverthewhole,sometwoinchesabovethedal,andboilitwell,untilthedalhasquitedissolved.Be
carefulnottodisturbitwhileintheprocessofboiling,butallowittocakeasitwereenmasse.Whenthoroughlyboiled,churn
thedalbytwirlingitinawoodeninstrumentcalledaghootneethenwarmthegheeinaseparatepot,frytheonions,chopthem,
andthrowintothechurneddal,afterwhichpourthedalintothepotofmeltedghee,andkeepstirringuntilthedalandgheehave
wellmixedthenputthecoveron,andallowtosimmeroveraslowfireforaboutaquarterofanhour.
N.B.Thestandardpriceofthebestroastedmoongdalistwoannasandahalfperseer.
91.MussoororRedDal
Theprocessinallrespectsforpreparingandcookingthereddalisthesameasforthemoongdal,exceptingthat,insteadoffried
slicedonions,alargecloveofgarliciscutupsmall,fried,andtakestheplaceoftheonions.
Thepriceofthebestqualitymussoordal,freeofhusk,istwoannasperseer.
92.MussoorDalwithAmchoororwithTamarind
Puttheamchoor,or,ifpreferred,tamarind,intothepotwiththedalallowittodissolve,andwhenthedalisgoingthroughthe
processofbringchurnedremovethehardstonesoftheamchoororseedsofthetamarind.
93.MussoorDalChurChurree
Insteadofonlyhalfadozenonions,takeadozen,andcutthemintofinesliceslengthways.Warmthethreequartersofachittack
ofghee,fryandsetasidetheslicedonions,thenfryallthegroundcondimentsnextputinandfrythedal,havingpreviously
washeditwell,soakeditinwaterforaboutaquarterofanhour,anddraineditthroughacolander.Whenthoroughlyfriedand
browned,addonlyalittlewater,barelysufficienttocoverthefrieddal,andallowtosimmerfromtentofifteenminutes,oruntil
thedalhasdissolved.Serveup,strewingoveritthefriedonions.Ifchunnakadalbeused,soakitforanhour.
Other dals are occasionally served up, but very rarely at European tables. The price of the best clean chunna ka dal rarely
exceedstwoannasperseer.
94.DalFoolaree
IsmuchlikedbyEuropeans,butisrarelyservedupwell,owingtothetroubleandtimerequiredinmakingitproperly.
FortherecipeseeNo.223.

BURTASORMASHES
Burtas 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,
freshgreenchilies,andthejuiceoffreshlemons.
95.PotatoBurta
TakeamoderateormiddlingsizedwhitePantaonionremovetheoutercoats,andsliceveryfinethensliceorcutuptwohot
green chilies, and squeeze over the onion and chilies the juice of a fresh lime: allow to soak. Take eight or ten wellboiled
potatoes,halfateaspoonfulofsalt,andateaspoonfulofgoodmustardoilbruisethepotatoesdownwithalargesilverorplated
fork,adding,whentheyarehalfbruised,theonionsandchilies,withasmuchonlyofthelimejuiceasmaybeagreeable:mixall
welltogetherwithalighthand,sothatthepotatoesmaynotcake,andyetbewellandthoroughlymashedandmixed.
96.BrinjalBurta
Preparetheslicedonions,chilies,andlimejuiceinthemannerdirectedforpotatoburta.Taketwofineyoungbrinjalsoflarge
sizecarefullyandthoroughlyroasttheminaquickashfireremovetheashesandburntpartsoftheskin,ifanythenopenthe
brinjals,andwithacleanspoonremovethecontentstoasneartheskinaspossible,towhichaddagoodteaspoonfulofsaltand
teaspoonfulofmustardoilworkthesewithaspoontoaperfectpulp,throwingawaythelumpsorshredsifanythenmixwithit
alltheonions,chilies,andlimejuice.Ifnottoyourtaste,addmoresaltorlimejuice,accordingtofancy.
97.DryFishBurta
Prepareonions,chilies,andlimejuiceasbefore.TakeapartoftheArabiandriedbecktyandwellbroilitremoveallthebones,
andpoundthefishtonearlyapowdermixitthoroughlywithateaspoonfulofmustardoil,andaddtheonions,chilies,andlime
juice.
98.RedHerringBurta
Take onions, chilies, and limejuice. Place the herring, with its original paper packing, on a gridiron, or on a fryingpan, and
warmitwellthenclearitofallskin,verycarefullypickoutallthebones,bruisetheherring,andmixitthoroughlywiththe
slicedonions,chilies,andlimejuice.
N.B.Thisisaninimitableburta.
99.ColdCornedBeefBurta
Steepslicedonionsandchiliesinlimejuicehavetheredwellcornedpartofacoldroundofbeefnicelypoundedaddtoitthe
onions,chilies,andasmuchofthelimejuiceasmaybedesirable.
100.ColdTongueBurta
Theremainsofawellcornedcoldtonguemakeanexcellentburta,asperrecipeforcoldbeefburta.
101.ColdHamBurta
Ismadeinthesamewayasthebeefandtongueburtas.
102.GreenMangoBurta
Thecondimentsforthisburtaareaquarterofateaspoonfulofgroundchilies,halfateaspoonfulofgroundfreshmintleaves,

halfateaspoonfulofgroundginger,halfateaspoonfulofsalt,andateaspoonfulofsugar.
Taketwoordinarylargesizegreenmangoespeel,divide,andthrowthemintocleanwater,removethestones,thenbruisethem
toaperfectpulpwiththeaidofthecurrystoneandmuller.Caremustbetakenthatthestoneisperfectlyclean,andwillnot
imparttheflavourofgarlicorturmerictotheburta.Mixthesugarwellwiththepulpifthemangobeveryacid,addalittlemore
sugarthenmixitwiththesaltandgroundcondimentsmoresaltorsugarmaybeaddedifrequired.
103.TomatoBurta
Bakeinanovenadozengoodsizedtomatoesuntiltheskincracksbreakthemdown,andmixwiththemalittlegroundchilies,
ginger,salt,andhalfateaspoonfulofgoodmustardoil.Asmallsqueezeoflemonjuicemaybeaddedifdesired.

SOUPS
Adigesterisbestadaptedforboilingsoupsin,asnosteamcanescape,andconsequentlylesswaterisrequiredthaninacommon
pot.
To extract the substance or essence of meat, long and slow boiling over a charcoal fire is absolutely necessary. In the first
instance,however,itisdesirabletoboilupthemeatwithpepperandsaltonaquick,briskfire,andtakeawayalltheblackscum
whichrisestothesurfacethenpouralittlecoldwaterintothepottoraiseupthewhitescum,whichalsoremove,andreducethe
fire,takingcarethatintheprocessofslowboilingthepotisneverofftheboil.
104.ShinofBeefSoup
Takeashinofbeef,cutitupsmall,washitthoroughly,andboilwithpepperandsaltinsufficientwatertowellcoverthemeat.
Letitboiloverabriskfire,takingawaytheblackscumaddalittlecoldwater,andskimoffthewhitescumthenreducethefire,
andallowthesouptosimmeruntilitsomewhatthickensstrainthesoup,cutawayallthefat,seasonwithsoupherbs,andadd
morepepperandsaltifnecessary.Giveitagoodboilup,andthenclearitwiththewhiteofaneggwellbeatenup,afterwhich
addatablespoonfulofLea&Perrin'sWorcestershiresauce,andhalfawineglassfulofsherry.
105.ShinofBeefSoup,withForcemeatandEggBalls
Prepareashinofbeefsoupinallrespectsaccordingtotheabovedirectionsclearwithaneggwellbeatenup,addtoitsauce,
sherry,forcemeat,andeggballs.
106.VermicelliSoup
Prepareashinofbeefsoupasdirectedabove,omittingthesauceandsherry.Parboilsomevermicelli,andafterclearingthesoup
withthewhiteofanegg,addtoittheparboiledvermicelli,andgiveitallagoodboilupbeforeserving.
107.MacaroniSoup
Prepareashinofbeefsoupasdirectedabove,omittingthesauceandwineboilsomemacaroniuntilperfectlytenderclearthe
soupwiththewhiteofanegg,thenaddtheboiledmacaroni,andwarmupbeforeserving.
108.MulligatawnySoup
Prepare a shin of beef soup as above, omitting the sauce, wine, and white of egg set the soup aside. Take a fullsized curry
chickencutitupintosixteenoreighteenpieces,andwashthemthoroughly.Warmapotandmeltitintotwochittacksorfour
ouncesofgheefryinitsomefinelyslicedonions,andsetaside.Thenfryinthemeltedgheethefollowingcondiments,&c.:
Fourteaspoonfulsofgroundonions,oneteaspoonfulofgroundturmeric,oneteaspoonfulofgroundchilies,halfateaspoonfulof
groundginger,aquarterofateaspoonfulofgroundgarlic,halfateaspoonfulofroastedandgroundcorianderseed,andaquarter

ofateaspoonfulofroastedandgroundcuminseed.
Sprinklealittlewateroverthesewhilefryingthenaddthecutupchickenwithtwoteaspoonfulsofsalt.Whennearlybrown,
addonechittackortwoouncesofroastedandgroundpoppyseedspourinthebeefsoup,addthefriedonionandhalfadozenof
thekurreahfoolleaves,closethepot,andallowthewholetosimmeroveraslowfireuntilthechickenbeperfectlytender.Serve
uphot,withlimescutinslicesonaseparateplate.
109.AnotherWay
Prepareashinofbeefasdirectedabove.Cutupachickenwashitandsetitaside.Heatapotandmeltinittwochittacksorfour
ouncesofghee.Afterfryinginitandsettingasidesomefinelyslicedonions,frythecondimentsintheproportionsgiveninthe
foregoingrecipethenaddthecutupchickenwithtwoteaspoonfulsofsaltbrownitnicelyhavereadytwochittacksorfour
ouncesofroastedandgroundchunnakaorgramdal,whichmixthoroughlyinacupofstrongcocoanutmilk,andpouroverthe
chickenjustasithasbecomebrownstiritwell,andaddthefriedonionsandthesoup,withhalfadozenofthekurreahfool
leavesclosethepot,andallowthewholetosimmerforthreequartersofanhour.Serveuphot,withlimes,eitherwholeorcut
inslices,onaseparateplate.
110.DeliciousCurrySoup
Prepare a strong beef soup slice some onions, and cut up a chicken take curry condiments as directed above, omitting the
corianderandcuminseedmelttwochittacksorfourouncesofgheefryandsetasidetheslicedonions,thenfrythecondiments,
addthecutupchicken,andfrythatalso.Inapartofthebeefsoupboilaspoonfuloftamarind,soastoseparatethestocksand
stonesstrainandstiritintothefriedchicken.Afterawhileaddtheremainderofthebeefsoup,withhalfadozenkurreahfool
leaves,andthefriendonionscloseupthepot,andcontinuetosimmerthewholeuntilthechickenisquitetender.Serveuphot.
111.BrightOnionSoup
Takeashoulderofvealcutitupsmall,breakingalltheboneswashitthoroughly,putitintoapanwithpepper,salt,andwater,
boilitwell,andremoveallthescumasitrisesreducethefire,andletitsimmeruntilthemeatisperfectlydissolvedstrainit,
cutawayallthefat,addsoupherbs,andmorepepperandsaltifrequiredgiveitaboilup,andclearitwiththewhiteofanegg
wellbeatenupsliceveryfinesomepuresilverywhitePatnaonions,andsteeptheminboilingwater,changingthewaterthreeor
fourtimes,everytenminutesdrainawayallthewaterandaddtheonionstothesoupboil,andserveuphot.
112.BridalSoup,orSoupElegant
Taketwolargeshouldersofvealcutthemupsmall,bonesandall,and,afterwashingthoroughly,boiloverabriskfire,with
whitepepperandthebestwhitesalt.Becarefulthatthescumthatrisesiswellskimmedreducethefire,andallowittosimmer
untilthemeatfallsoffthebonesstrainthesoup,letitcool,andthenthoroughlyfreeitofallfatreturnitintoacleandigester,
addmoresaltandwhitepepperifnecessary,andsomewhitestocksofceleryboilit,andclearitwiththewhitesoftwoeggs
wellbeatenupstrainthroughflannelandsetaside.
Take the best and most transparent parts of a calf's head and the tongue, and boil perfectly tender without reducing them to
shreds,beingcarefultoremoveallthescumthatrisestothesurfacelaytheboiledtongueandmeatoutonacleandishslicethe
tonguefine,andcutoutallmannerofdevices,suchas,diamonds,squares,circles,hearts,stars,&c.dothesamewiththebest
andcleanestpartsofmeatselectedfromtheheadtakecarethatnoparticlesofscumorotherimpuritiesbeadheringtothem
whereanydoesadhere,rinseitoffinalittleoftheclearedsoupthenplacethemcarefullyintothetureeninwhichitispurposed
to serve up the soup. If fancy macaroni be procurable, a tablespoonful may be boiled tender, free of all particles of dust or
powder,andaddedtothecutupmeatandtongue,overwhichpourtheboilinghotsoupaddtoitawineglassfulofthepalest
sherry,andserveuphot.
N.B.Thecalf'stongueandmeatoftheheadmaybeboiledwiththeveal,buttheyshouldberemovedwhentender,andnot
allowedtodissolvewiththelongersimmeringoftheveal.
Thisisanelegantsoup,beautifullytransparent,andofthecolouroflightchampagne.
113.SoupRoyal
Takeashinofbeef,thebestpartsofmeatcutofffromacalf'shead,andthetonguecutthebeefintosmallparticles,butleave
thetongueandthemeatfromthecalf'sheadwholeaddpepperandsalt,andboilwell,clearingthescumasitrisesremovethe
tongueandthemeatofthecalf'sheadwhensufficientlytender,butcontinuetoboiltheshinofbeefuntilitiswelldissolved
thenstrainit,andcutawayallthefatputitupagainwithplentyofsoupherbs,andmoresaltandpepperifnecessaryboilit
wellupsqueezeintothesoupthejuiceofhalfalemon,andskimitwellstrainitoncemore,andsetitaside.
Cutthetongueintoslicesofaneighthofaninchthick,trimthemintotheshapeoflargediamonds,andsetaside.Cutupthe
meatofthecalf'sheadintooneinchsquaresandstripsofaninchandahalflongandhalfaninchwideaddtotheseafewready
friedcircularflatbraincakes,makealsoafeweggballsandforcemeatballs,and,aftercooking,addthemtotherestofthemeat,
tongue,&c.,andsetaside.
Takefourredcarrots,onepoundofgreenpeas,halfapoundofboiledpotatoes,onelargeturnip,onelargePatnaonion,aquarter
ofapoundofroastedandgroundsplitpeasorgramdal,somesoupherbs,pepper,andsalt,thepulpofoneorange,andthepeels
of half an orange and half a lemon. Put these into a stewpan with water sufficient to cover the whole boil them thoroughly,
skimmingallthewhilewhenperfectlydissolved,turnthemoutintoacolanderandallowallthewatertodrainawaythenturn
thecontentsofthecolanderintoasieve,andpassthevegetables,&c.,throughit,rejectingallsuchaswillnotpass.Addthe
whole,orapartofthestrainedvegetablestothesoup,whichshouldnotbethickerinconsistencythanagoodthickpotatosoup.
NextstewonedozengoodFrenchprunesinaclaretglassfulofportwine,whichalsostrainthroughasieve,rejectingstones,

&c.,andaddthestrainedportiontothesoupthenboilthewhole,strainitoncemore,addtoitalltheforcemeatandeggballs,
thebraincakes,tongue,&c.,andserveup,addingtoitmoresalt,wine,orsauce,ifneeded.
N.B.Thissoupproperlymadeiswithoutitsequal.

FISH
114.FishMooloo
Frythefishandletitcool.Scrapeacocoanut,putateacupfulofhotwaterintoit,rubitwell,strainitandputasidethenputtwo
spoonfulsmoreofwaterstrainthisalsocutupthreeorfourgreenchilies,andasmanyonionsasyoulike,withhalfagarlic.
Frythemwithalittleghee,andwhilstfryingputthelaststrainingofthecocoanutwaterinwiththeingredientstillitisdrythen
addthefirstwaterofthenut,andpourthewholeoverthefish,withsomevinegar,ginger,wholepepper,andsalttoyourtaste.
115.AnotherWay
Fry in a little ghee three or four chilies cut up, half a clove of garlic, and some sliced onions. When half fried, add two
tablespoonfulsofcocoanutmilk,andcontinuetofryuntildrythenstirintoitateacupfulofcocoanutmilk,alittlevinegar,some
slicedginger,peppercorns,andsalttotaste,andwhilehotpouritoveracoldfriedorboiledfish.
116.AnotherWay
Cutupafishintosmall,twoinchsquares,andfryinghee,withegg,breadcrumbs,andturmeric,ofanicebrowncolour.Boilin
cocoanut milk some sliced green ginger and sliced green chilies then add the fish, with salt to taste, and let it stew until the
saucehasthickened.Serveuphot.
117.PrawnCutlet
Shellandwashtheprawnsremovetheheads,butleavethetailsslitthemdowninthecentre,andgentlybeatthemflatwitha
rollingpinsprinklethemwithpepperandsalt,andsomefinelymincedsoupherbsrubthemoverwithyolkofeggs,anddredge
withflourfryoveraverymoderatefiretoarichlightbrowncolour.Garnishthedishwithfriedgreenparsley,orserveupwith
tomatosaucegravyasperrecipeNo.300.
118.CrabsinShell
Cleanandboilthecrabsinsaltremovethemoutoftheshellspickandcleanthemwell,andreservethecoralfordressing.
Chop and mince fine the crabs add some onion and ginger juice, a little limejuice, pepper, and salt, and a little mushroom
catsup.Meltsomebutter,andfrythemixtureinituntilthebutterbeabsorbedthenaddalittlestock,andremovefromthefire
immediatelythestockbeginstodry.Buttertheshells,andfillwiththemixture.Themeatofsixcrabswillrefillfiveshells.Take
somefinelysiftedbreadcrumbsgrinddownthecoral,andputitoverthemixtureontheshells,withthebreadcrumbs,andbits
ofbutterbakeforafewminutes.
119.TamarindFish
Makeathickpickleofripetamarinds,goodEnglishvinegar,andalittlesaltpassthroughasieve,rejectingallstonesandfibres.
Selectreallygoodfreshhilsafish,fullsize,withroes.Removeallthescalesandfins,cutawaytheheadsandtails,removethe
roes,cleanoutthefishinside,andthensliceup,aninchthick.Wipeawayallblood,&c.,withacleandrytowel.Caremustbe
takentousenowaterinthecleaningofthefishorinthepreparationofthepickle.Theboardonwhichthefishiscutup,andalso
theknife,mustbeveryclean.Afteralltheblood,&c.,hasbeenthoroughlycleanedandwipedaway,layouttheslicesoffishand
roeonacleandish,sprinklethicklywithsalt,andplaceoverthemawiredishcovertokeepawaytheflies.Fourorfivehours
afterwardsputalayerofthepickleintoawidemouthedbottleorjar,andathickcoatingofpickleovereachsliceoffishandthe

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
carefultoputinaverythicklayerofthepickle.Corkthejarsecurely,andtieitdownwithagoodbladdertokeepitairtight,and
inthreeweeksitwillbefitforuse.Itisdesirabletofilleachjarwelluptothemouth,toeffectwhichthejarsorbottlestobe
selectedshouldbeoftherequiredsize.
N.B.Ifthefishbereallyfresh,alltheingredientsofgoodquality,andnowaterusedintheoperationofcleaningandpickling,
thejarswellfilled,andmouthssecuredwithsoundbladder,thefishwillkeepgoodformonths,andwillbefittosendhome.
120.SmokedFish
Themangofish,beckty,orhilsashouldbecutdowntheback,spreadopen,andwellwashedandsalted.Haveabrightcharcoal
fire,andsprinkleoveritsomebran,withbrownsugarcoverthefirewithanopenworkbamboobasket,havingoveritacoarse
dusterarrangethefishovertheduster,andallowthemtosmoke.Whenonesidehasbrowned,turnandbrowntheotherside.As
the smoke decreases, add more bran, and fan up the fire. A duster thrown over the fish while smoking will facilitate the
operation.
121.DriedPrawns
Striptheprawnsoftheirshellskeepthemforadayinsaltmixedwithturmericthenstringandputthemoutinthesundailyfor
fifteenortwentydays.
122.PrawnPowder
Takeaseerofdryprawnswashthemwell,dryoverthefireuntilcrisp,poundfine,withsomeredpepperandnutmeg,pass
throughasieve,andbottleforuse.Ateaspoonfulspreadoverbreadandbutterisconsideredarelish.

JOINTS,MADEDISHES,ETC.
123.CornedRoundofBeef
Selectagoodroundofbeeffourdayspreviouslytoitbeingrequiredforthetable,togetherwithtwoseersofcookingsalt,eight
freshjuicylimes,oneannaworthofsaltpetre,andatablespoonfulofsuckur,adescriptionofmoistbrownsugar.Poundfinethe
saltpetreputtherindoffourlimes,paredfine,intoamarblemortar,withatablespoonfulofbrandyorotherspiritbruiseand
pounditwell,addingtoitthesuckurorbrownsugar,andgraduallyhalfthepowderedsaltpetremixallwelltogether.Takeone
seerofthesalt,andmixintoitthecontentsofthemarblemortardividethemixtureintofourequalparts,andrubbrisklyone
fourth part of it into the round puncture the beef lightly during the operation with a clean bright steel sailmaker's needle, to
allowthemixturetopenetratemorefreely.Anhourortwoaftertakeanotherfourthofthemixturesqueezeintoitthejuiceof
thefourlimesfromwhichtherindhadbeenremoved,andrepeattheoperationofrubbingitintotheround,puncturingitlightly
withtheneedleturnthebeefoverfromsidetosidecontinually,sothatonesidedonotsoakorsteepmoreinthebrinethan
anotherrepeattheoperationofrubbingitwellseveraltimesduringtheday.Nextmorningplaceitonadrydish,andrubintoit
anotherfourthpartofthepreparedsaltletitstandforanhourorso,thenpouroverittheoldbrinerepeattherubbingtwoor
threetimesduringtheday,turningthebeefcontinually.Onthethirddayrubhalfoftheremainingsaltpetreintothebeefdry,and
allowittostandforanhourortwothenaddtherestofthesaltpetreandthejuiceofthefourlimestotheremainingfourthpart

ofthemixture,inwhichkeepturningandrubbingthebeefduringthedayasbeforeintheeveningpouroveritthestalebrine,
coveritthicklywiththeoneseerofremainingsalt,andplaceaheavyweightuponit,untilrequiredtobeboiledthenextday.
124.BeefalaMode
Cornaroundofbeefineveryparticularasdirectedabove,andtwentyfourhourspreviouslytoitsbeingcookedlarditasfollows
withtheundermentionedingredients:Fourpoundsoflardorfatbacon,halfatablespoonfulofcinnamonpowdered,halfaseer
or one pound of finelypowdered pepper, one tablespoonful of cloves powdered, and four tablespoonfuls of chutnee strained
throughmuslin.Mixthegroundpepper,groundhotspices,andstrainedchutneewithaclaretglassfulofmixedsauces,suchas
Harvey,walnut,Worcestershire,tap,tomato,&c.Cutupintolongnarrowslipsthelardorbacontocorrespondinthicknesswith
thelardingpin,andlaytheslipsintothemixtureofspices,sauces,&c.,foranhourortwobeforelardingthebeef,whichshould
belardedthroughandthrough,andascloselyaspossible.
Cookitthenextday,eitherinplainwater,withhalfapintofvinegar,andwithbayleavesandpeppercorns,asisusual,orina
preparationofclaretorchampagnewithvinegar,bayleaves,&c.Thisisnotnecessary,butittendstotheimprovementofthe
flavouratsomeconsiderablecost.
125.LeFricandeaudeVeau
Takealargelegofvealremovetheknucklebonecornandlarditinallrespectslikeabeeflamode,reducingtheingredients
inproportiontothedifferenceinsizeandweightbetweenaroundofbeefandthelegofveal.Boil,baste,andglazeitwellinthe
liquorinwhichitisboiled.Serveupwithallsortsofboiledandglazedvegetables.
126.Hunter'sBeef,orSpicedBeef
Cornaroundofbeef,asperrecipeNo.123,withtheadditionoflargequantitiesoffinelygroundpepperandhotspices.Someof
thepepperandspiceshouldbewellrubbedinwiththesaltpetre,andthebeefshouldbepuncturedwellthewholetimewitha
needletoinsurethesaltpetreandspicespenetrating.Afterthedrysaltpetreandspicehavebeenwellrubbedin,prepareamixture
ofsalt,saltpetre,suckur,lemonrind,pepper,andspice,andrubinonefourthofthemixture,continuingtopuncturethebeef.
Addsubsequentlytothebrinethejuiceoflemon,andobservecloselyalltheinstructionsgiveninrecipeNo.123.Ontheseventh
day remove the beef from the brine rub it well with two tablespoonfuls of finelypowdered spices and pepper inclose it
thoroughlyinskinsoffat,andtheninastrongcoarsepiecrust,andbakeitinagoodoven.Abaker'sovenisthebest.
127.CollaredBrisket
Boneabrisketofbeefrubintoitsaltpetre,suckurorbrownsugar,andoneseerofsalt,withsomelimejuicekeepitinthebrine
forthirtysixhours,rubbingitcontinually.Thenremoveitfromthebrine,andclearawayallthesalt.Rollthebeeftightlyintoa
collar,secureitwell,incloseitinastoutduster,andboilit.
128.SpicedCollaredBrisket
Theprocessisthesameastheabove,butifthebeefberequiredtokeepforanylengthenedtimethequantityofsaltoughttobe
doubled,thebeefkeptinthebrineforseventytwohours,andhotspices,pepper,chutnee,andsaucesadded.Thebeefafterbeing
rolledshouldbepackedintheskinoffat,theninacoarsepastry,insteadofinplantainleaf,andbakedinabaker'soven.
129.PigeonswithPetitPois
Killandfeather,withplungingintohotwater,fouryoung,fullgrownpigeons,takingcarenottobreaktheirskinssingethem,to
destroyanyremainingfeathersthenwashtheminthreeorfourcoldwaters,cuttheminhalves,dredgethemwellwithsaltand
finelysiftedpepper,andallowtoremainforanhour.Thenboiluptwotablespoonfulsofgheeorlard,andfrythebirdstoarich
brown,turningthemover.Whensufficientlybrowned,putinacupfulofbeefstock,andallowtosimmeruntilthebirdsarequite
tenderpouroverthematinofpetitpoiswiththeirgravy,andserveuphot.
130.DuckswithGreenOlives
Chooseyoung,fullgrown,tenderducksfeatherandsingethemasdirectedintheforegoingrecipe,afterwhichwashthemin
threeorfourcoldwatersstufftheducksaccordingtorecipeNo.325,andbakeinadeepdishinamoderateovenuntilbrown
thenaddagoodbeefstockwithslicedonions,andbakeuntilthestockisreducedremovetheducks,andputintothepanthe
contentsofabottleofolivesstoned,andallowtobakefortenorfifteenminutestosoftentheolivesplacetheducksonaclean
dish,arrangetheolivesroundtheducks,andpourthegravyover.Serveuphot.
131.KidneyStew
Steep in lukewarm water for a few minutes a dozen mutton kidneys, and remove the white skin or coat which will become
perceptiblecutintohalvesorquarterthem,washinthreeorfourwaters,andallowthemtoremainaslongaspossibleinpepper,
salt,andthejuiceofonions,ginger,andgarlicboilupthreedessertspoonfulsofgheeorlardinadeepfryingpan,throwinthe
kidneyswiththejuice,putinhalfacloveofgarlic,andcoveroverthewholewitheightlargePatnaonionsslicedeachintoeight
slices,andseparatedsoastocoveroverthewholesurfaceofthepanpouroveritasmuchhotstockaswillkeepalltheonions
under,andsimmeroveraslowfireuntiltheonionsdisappear,whenserveupquitehot.
132.FrenchMuttonChops
Takehalfadozenchopscutfromabreastofmutton,throwingawaytheintermediatebonesthatistosay,allowthemeatoftwo
chopstoremainononebone.Wash,dry,andsteepthechopsforanhourortwobeforedinnerinthejuiceofonions,ginger,and
garlicsayfourteaspoonfulsofthefirsttothreeofthesecondandtwoofthelast.Mixonalargeboardpepper,salt,andflour,
withwhichdredgethechopsthoroughly,andfryquicklyinboilinggheeorlard,takingcareinturningoverandremovingthe

chopsnottouseaforkoranythinglikelytooccasionanywoundtothechops,whichshouldbeheldbytheboneswithapairof
pincers.Serveuphotimmediatelytheyhavebecomeofagoodrichbrowncolour.
133.MuttonStew
Cutupabreastofmuttonintheusualwayforastewwashanddrythemeat.Takeofthejuiceofonionsonetablespoonful,of
gingerhalfatablespoonful,andofgarlicaquarterofatablespoonfulmixwiththemeat,addpepperandsalt,andallowtostand
foranytimefromonetofourhours.
Fryinalargestewpantwotablespoonfulsofgheeorlard,andwhenontheboilfrytoanicebrownallthemeatonlyafterwards
pourintheliquorinwhichthemeathasbeensteeped,andallowtosimmerforfifteenortwentyminutesthickensomestock
withateaspoonfulofflour,andaddittothestewallowtosimmeruntilthemeatisperfectlytender.
Ifvegetablesberequired(theadditionofwhich,however,isnotconsideredanyimprovement),theoriginalgravy,beforeadding
thestock,mustberemovedandsetaside.
Letthevegetables,consistingof,say,potatoes,carrots,turnips,andcutupandslicedcabbage,afterbeingcleaned,remainforan
hourortwoincoldwaterlaythemoverthemeat,andpourinhotstocksufficienttocoverthewholeofthemeatandvegetables,
andallowtosimmeroverabriskcoalfireuntilquitetenderthenpourintothepottheoriginalgravywhichhadbeenremoved,
andserveuphot.
Or,insteadofthevegetablesnamedabove,takeonlytwentyfiveorthirtytomatoes,inwhichcasethestockshouldbelessened,
asthetomatoesproducealargeamountofliquid,anddonotrequireasmuchboilingasthehardervegetables.
134.MuttonBrainsandLoveApples
Takesixbrains,sixteentotwentylargetomatoes,twochittacksorfourouncesofbutter,andeightbiscuits.Washthebrainswell
clean,boil,andhalve,orcuteachintothreepiecesthoroughlybutterthedishwhichwillbeputonthetabledredgeitwellwith
finelypowderedbiscuitlayinthebrainscutthetomatoes,andlaytheminthedishbetweenthebrains,thecutendsupwards
addasmallcupfulofgoodstock,and,aftersprinklingasufficientquantityofpepperandsaltasaseasoning,dredgethicklyover
withthegroundbiscuitpowder,andbakeofarichbrown.Serveuphot.
135.KidRoastedWhole
Bespeakfromabutcherawholekid,withitsheadon.
PrepareastuffingasperrecipeNo.323or325,andaftercleaningthekid,stuffintoitthestuffingbreakthejointsofthelegs,
andfoldandtrussthemlikeapigthenputituptoroast,bastingitthewholetimewithbeefsuetmelteddown,towhichaddhot
waterandsalt.Serveupinasittingposturelikeapig,andwithalimeinthemouth.
136.PotatoPie
Boilandmashdownsomepotatoes,withpepper,salt,milk,andbutterlineapiedishaquarterofaninchthickwiththemash
arrangeinitanicelybrownedmutton,beef,orchickenstew,coveritoverwithathickcoatofthemashedpotatoes,andbakefor
aquarterofanhour.
137.MincedVealPotatoPie
Makeagoodrichvealmince,mixedwithalittleham,andsomesippetsofbreadcrumbcutintosmallsquares,diamonds,&c.,
andfriedinbutterlinethepiedishwithmashedpotatoesasabovedirectedfillintoitthevealmince,withplentyofgravy
arrangethesippets,coveroverwithathickcrustofthemashedpotatoes,andbakeforaquarterofanhour.
138.BeefSteakandPigeonPie
Thisshouldconsistofasliceofgoodsteak,twopoundsofbeef,onechittackortwoouncesofghee,ateaspoonfulofsalt,two
fresh limes, four young pigeons, twelve oysters, twelve curry onions cut lengthways into fine slices, a teaspoonful of ground
pepper,somesweetherbs,andadessertspoonfulofflour.
Cutupthesteakintopiecesthreeincheslong,andtwoinchesortwoandahalfwide,byhalfaninchthick.Cutanddivideeach
pigeonintofourpiecesputuptwopoundsofbeefwithsufficientwatertomakeagoodstronggravy,throwinginallthescraggy
partsandotherrejectionsofthesteakandpigeons.Warmtheghee,andfryinittheslicedonionsthrowin,welldredgedwith
theflour,thesteaksandpigeons,andafterfryingawhileaddthepepper,salt,soupherbs,andsomeoftherindofthelimes,and
abouthalfthebeefgravy.Setthewholeonaslowfire,andsimmeruntilthemeatistenderallowtocoolthenaddtheoysters
andtheremaininggravy,withthejuiceoftwolimesputintoadishlinedwithpastry,coveroverthewholewithapastrycrust,
andbake.
139.VealPie
Cut a leg of veal into small pieces, or a breast into chops, and parboil in water enough to fill the piedish. When about half
stewedtakethevealoutseasonthegravywithpepper,salt,alittlemace,andalittlebacondredgeinalittleflourlinethesides
ofthedishwithapiecrustarrangethemeat,pourinthegravy,coveritwithapiecrust,andbakeitforanhour.
140.MacaroniPie
Takehalfapoundofmacaroni(recipeNo.218)boilandthrowawaythefirstwaterthenboilitagaininsomemilk,andremove
whenitisquitetender.Prepareastronggravyorsoupwithtwopoundsofbeef,wellseasonedwithgroundwhitepepper,salt,

andsoupherbs.
BruiseintofinepowdertwoouncesofsomegoodEnglishcheesetakeadessertspoonfulofverydrymustard,halfateaspoonful
ofveryfinelypowderedwhitepepper,abouttwoteaspoonfulsofsalt,andtwochittacksorfourouncesofbutter.Poundveryfine
acoupleofcrispbiscuits.
Pourovertheboiledmacaronisufficientbeefgravyorstocktoentirelycoveritthenputinallthepepper,salt,andmustard,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 bakingdish pour into it the macaroni mix the
remaininggroundcheesewiththepoweredbiscuit,andstrewitoverthepiecutintosmallpiecestheremainingounceofbutter,
andthrowthatalsooverthepiethenputthedishintoanoven,andbaketoafinelightbutrichbrowncolour.Tentofifteen
minutes'bakingwillbesufficient.
141.Alderman'sMockTurtlePie
Makeanextrarichhashofacalf'shead,cuttingthepiecesfromthecheekstwoandahalftothreeincheslong,andoneand
threequarterstotwoincheswide.Slicethetongue,andcutintolargesizedshapes.Preparebraincakes,andplentyofforcemeat
andeggballsasperrecipesNos.289to295.
Make an extra strong stock with eight calves' feet season it highly with soup herbs, salt, and plenty of ground black pepper
simmer until the meat begins to drop away from the bones strain through a coarse sieve, in order to get a very thick stock,
passingasmuchofthedissolvedmeatthroughaspossible.
Lineadeeppiedishwithathickandrichpiepastry,andarrangeinitthehash,eggandmeatballs,andbraincakes,withsome
twentyorthirtygreenleavesofspinach,cutuptoaboutthesizeandshapeofthemeat.Pouroverthewholeasmuchstockas
willfillthedish,coveroverwithpastry,andbake.
142.SauceforAlderman'sMockTurtlePie
Mixwithsomeofthestockthecontentsofacanisterofoysterswellbruised,thepulpofsixteenortwentyprunes,abladeof
mace,somenutmegandcloves,awineglassfulofportwine,andatablespoonfulofWorcestershiresauceallowtosimmerfor
tenminutes,andaddittothereadybakedpiebeforeitisputonthetable.
143.FriarTuck'sMockVenisonPastryPie
Takethechopendsoftwolargefatbreastsofmuttonremovethebones,andafterthemeathasbeenwashed,cleaned,anddried,
lardwellwithnarrowslipsofleanbaconandcornedtonguethencutitupintotwelvewellshapedchopsnicelytrimmedsteep
theminthejuiceofonions,ginger,andgarlicintheproportionofonetablespoonfuloftheformertoadessertspoonfulofthe
latter,andhalfateaspoonfulofthelast.
Makeastrongbrothorstockoftheothersideofthemutton,andalltherejectionsofbones,&c.seasonitwellwithpepper,salt,
andsoupherbsremovethescumandcutawayallthefatthenstrainthroughasieve,rejectingallthefat,butpassingthrough
someoftheleanallowittosimmeruntilitthickens,thenaddtoittwobladesofmace,halfadozenallspice,andasmanysmall
sticksofcinnamon.
Line a deep metal piedish with the pastry piecrust 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 piecrust
pastrytoincloseitinthensliceitintotwelveequalslicesofthethicknessofhalfaninch.
Removethetwelvechopsoutoftheonion,garlic,andgingerjuicedredgethemwellwithfinelysiftedflourmixedwithpepper
and salt heat in a large deep fryingpan four tablespoonfuls of lard fry the chops of a light brown colour, and remove them
carefullythendredgewithflourandslightlybrownthetwelveslicesofsausage,sixofwhichlayatthebottomofthepiedish
layoverthemsixofthemuttonchopsoverthemuttonchopsplaceanotherlayeroftheslicedsausageroll,andoverthatthe
remainingsixchopspourinasmuchofthestockorgravyaswillfillthepiedish,coveritoverwithalayerofthepastryasper
recipeNo.200,andbakecarefully.
144.SauceforFriarTuck'sMockVenisonPastryPie
Putsomeofthestockorgravyintothepaninwhichthechopsandslicedsausageshadbeenbrownedaddtwotablespoonfulsof
bruisedandpowderedoysters,andsimmerfromtentofifteenminutes.Servehot,onthepiebeingcut,addingatthelastmoment
awineglassfulofportwineandonetablespoonfuloflimejuice.
Makeaholeinthecentreofthepiethroughthecrusts,andpourinthesaucewiththehelpofalippedsauceboat.
145.LegofMuttonDumpling
Prepareagoodpiecrustwithoneseerandaquarterofsoojee,halfaseerofflour,andhalfaseerofsuet,asperrecipeNo.199.
Clean and trim the leg, cutting away the end of the knucklebone, and any other projections likely to injure the dumpling.
Sprinkleitwellwithgroundpepperandsomesalt,andconfineitsecurelyinthepastry,closingalljoiningswiththeaidofalittle
water.Placethedumplingintoastrongnapkin,previouslybutteredanddredgedwithflourtieitsecurely,andallowittoboil
fromthreetofourhours.Caremustbetakenthatduringthewholeprocessofboilingthedumplingremainssuspendedinthe
water,andnotrestingonthebottomofthepan.Onremovingitfromtheboiler,plungeitimmediatelyintoalargetureenofcold
waterfortwoorthreeminutes.Thiswillstrengthenthepastryandpreventitsburstingorbreakingwhileitisbeingservedup.
146.SausageRolls

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
tablespoonfulsofthemeatwellrolledtogetherintoenoughpastry(piecrustrecipeNo.199)tocoverit.Whenyouhaveusedup
thewholeofyourmaterials,bakethemforhalfanhourinabriskoven.Theserollsareexcellenteating,eitherhotorcold,and
areespeciallyadaptedfortravelling,gipsy,boating,orpicnicparties.
147.DumpodeGoose(IndianWay)
Take a good fat tender goose feather, clean, and bone it carefully without destroying the skin when every bone has been
removed,pourintothegooseamixturecomposedofadessertspoonfuleachofmustard,sweetoil,andmixedsauce.
Takeallthebonesandthegiblet,theliverexcepted,andmakeagoodgravyseasonedwithpepper,salt,soupherbs,andbay
leaves.Minceveryfinethreepoundsofbeef,aquarterofapoundofbeefsuet,aquarterofapoundoffatbacon,andtheliverof
the goose. Take of chopped garden herbs a tablespoonful, powdered black pepper a dessertspoonful, mixed hot spices finely
powderedadessertspoonful,finelygratedbreadcrumbstwotablespoonfuls,saltadessertspoonful,andessenceofanchovies,if
liked,oneteaspoonful.Mixtheabovewelltogether,andstuffthegoose.
Melttwochittacksandahalforfiveouncesofgheeputinthegoose,andpouroveritthesoupmadeofthebonesandgiblet,
andallowittostewuntilquitetenderthenglacethegoose,asalsosomeboiledturnips,carrots,onions,andpotatoes,andserve
uphot,surroundedwiththevegetablesandsomeEnglishpickles.
148.DumpodeDuck(EasternWay)
Takeagoodfatduckfeather,clean,andboneitwithouthurtingtheskinpourintoitamixturemadeupofateaspoonfuleachof
mustard,sweetoil,andmixedsauce.
Makeagravyofthebonesandgiblet,seasoningitwithpepper,salt,soupherbs,andafewbayleaves.
Mincetogetherwiththeliveroftheducktwopoundsandahalfofgoodbeef,halfapoundofbeefsuet,adessertspoonfulof
choppedgardenherbs,atablespoonfulofgratedbreadcrumbs,halfateaspoonfulofmixedhotspicespounded,ateaspoonful
eachofblackpepperandsalt,and,forthosewholikeit,halfateaspoonfulofessenceofanchovies.Mixthesewelltogether,and
stufftheduck.Meltonechittackandahalforthreeouncesofgheeputintheduckpouroveritthegibletgravy,andallowitto
cookuntiltenderthenglacetheduck,asalsosomereadyboiledmixedvegetables,andserveup,surroundingtheduckwiththe
vegetablesandsomehotWestIndianpickle.
149.FowlalaCardinal,orDumpodeCaponorFowl
Featherthebird,cleanit,andremoveeveryboneverycarefullywithoutinjuringtheskin.
Makeagoodstrongbrothorgravyoftheboneandgiblet,reservingtheliver.
Pourintothebirdamixtureofsweetoil,mustard,andsaucesintheproportionofoneteaspoonfulofeach.
Mincethelivertogetherwithonepoundandahalfofgoodbeef,onepoundandahalfofbeefsuet,adessertspoonfuleachof
finelychoppedgardenherbsandfinelygratedbreadcrumbs,ateaspoonfuleachofpowderedmixedhotspices,finelypowdered
black pepper, and salt, if liked, and half a dozen oysters. Mix all well together, and stuff the bird melt two chittacks or four
ouncesofghee,addtoitthegibletgravy,cookandglacethebirdinit,asalsosomevegetables,andserveuphot,addingalittle
cayennepeppertothegravytomakeitpiquant.
150.BrisketofBeefTrambland
Heatormeltinasaucepantwochittacksofbutterfreeofwaterfrytoalightbrownatablespoonfuloffinelyslicedonions,then
addatablespoonfulandahalfofflour,whichmustbeputinverygradually,stirringthewholetimeaddhalfateaspoonfulof
groundpepper,andoneteaspoonfulofsalt.Whenthesehavebeenwellmixed,pouringraduallyalargecupfulofpuremilk,and
lastly two wineglassfuls of vinegar. Keep stirring to prevent the sauce lumping. Mince fine half a dozen pickled gherkins or
Frenchbeans,andminceupalsotheyolksandwhitesofsixhardboiledeggs.Boilafreshbrisketofbeef,anddishupquitehot.
Pouroveritthesauce,overwhichsprinklethemincedpickle,andthencoverthewholewiththemincedeggs.
151.MuttonTrambland
Is prepared, in all respects, as the above. The joint best adapted to "trambland" is a forequarter, or only the shoulder, or the
breastifrequiredforasmallpartyoftwoorthree.
152.BubbleandSqueak
Putintoapotcoldmeatcutintothinslicestwoinchessquare,withreadyboiledpeas,cauliflower,cabbage,potatoes,turnips,
andcarrotscutup,withpepper,salt,andslicedginger,andwithasmuchgoodstockaswillcoverthemeatandvegetablesallow
thewholetosimmeruntilthemeatandvegetableshaveabsorbedhalfthestock,whenitwillbeready.Serveitupbubblingand
squeaking.
153.ToStewaFilletofVeal
Bone,lard,andstuffafilletofvealhalfroast,andthenstewitwithtwoquartsofwhitestock,ateaspoonfuloflemonpickle,
andoneofmushroomcatsup.Beforeserving,strainthegravythickenitwithbutterrolledinflouraddalittlecayenne,salt,and
somepickledmushroomsheatit,andpouritovertheveal.Havereadytwoorthreedozensofforcemeatballstoputrounditand
uponthetop.Garnishwithcutlemon.

154.VealCutlets
Cutaneckofvealintocutlets,ortakethemoffaleg.Seasontwowellbeateneggswithpoundedmace,nutmeg,salt,pepper,and
finelychoppedsweetmarjoram,lemon,thyme,andparsleydipthecutletsintoitsiftoverthemgratedbread,andfrythemin
clarifiedbutter.Servewithawhitesauce,forcemeatballs,andsmallmushrooms.Garnishwithfriedparsley.
155.KidneyToasts
Pound, in a marble mortar, the kidney and the surrounding fat season with pepper, salt, grated lemonpeel, and nutmeg mix
withittheyolkofaneggwellbeatenlayituponthintoastedbreadcutintosquarebitsputalittlebutterintoadish,layinitthe
kidneytoasts,andbrowntheminanoven.Servethemveryhot.
156.RolledMutton
Boneashoulderofmuttoncarefully,soasnottoinjuretheskincutallthemeatfromtheskin,minceitsmall,andseasonit
highlywithpepper,nutmeg,andaclove,someparsley,lemon,thyme,sweetmarjoramchopped,andapoundedonion,allwell
mixed,togetherwiththewellbeatenyolkofaneggrollitupverytightlyintheskintieitround,andbakeitinanovenfortwo
orthreehours,accordingtothesizeofthemutton.Makeagravyofthebonesandparingsseasonwithanonion,pepper,and
saltstrainandthickenitwithflourandbutteraddatablespoonfuleachofvinegar,mushroomcatsup,soy,andlemonpickle,
andateacupfulofportwinegarnishwithforcemeatballsmadeofgratedbread,andpartofthemince.
157.Haggis
Washandcleantheheartandlightsparboilandmincethemverysmalladdonepoundofmincedsuet,twoorthreelargeonions
minced,andtwosmallhandfulsofoatmealseasonhighlywithpepperandsalt,andmixallwelltogetherthebagbeingperfectly
cleanandsweet,putintheingredientspressouttheair,sewitup,andboilitforthreehours.
158.ToBoilMarrowbones
Sawthemevenatthebottombutterandfloursomebitsoflinen,andtieapieceoverthetopofeachboneboilthemforanhour
ortwo,takeoffthelinen,andservethemwiththinslicesofdrytoastcutintosquarebits.Attablethemarrowshouldbeputupon
thetoast,andalittlepepperandsaltsprinkledoverit.
159.BeeforMuttonBakedwithPotatoes
Boilsomepotatoespeelandpoundtheminamortarwithoneortwosmallonionsmoistenthemwithmilkandaneggbeaten
upaddalittlesaltandpepper.Seasonslicesofbeeformuttonchopswithsaltandpepper,andmoreonion,iftheflavouris
approvedrubthebottomofapuddingdishwithbutter,andputinalayerofthemashedpotatoes,whichshouldbeasthickasa
batter,andthenalayerofmeat,andsoonalternately,tillthedishisfilled,endingwithpotatoes.Bakeinanovenforonehour.
160.OliveRoyals
Boilonepoundofpotatoes,andwhennearlycoldrubthemperfectlysmoothwithfourouncesofflourandoneounceofbutter
kneadalltogethertillitbecomesapasterollitoutaboutaquarterofaninchthick,cutitintorounds,andlayupononesideany
sortofcoldroastedmeatcutintothinsmallbits,andseasonedwithpepperandsaltputasmallbitofbutteroverthemeatwet
theedgesofthepaste,andcloseitintheformofhalfcircles.Frytheminboilingfreshdrippingtillofalightbrowncolourlay
thembeforethefire,onthebackofasieve,todrain.Servethemwithorwithoutgravyinthedish.Forachange,mincethemeat,
andseasonitasbeforedirected.Thepotatoesshouldbeverymealy.
161.ToBoilOxCheek
Washhalfaheadverycleanletitlieincoldwaterforsomehoursbreaktheboneintwo,takingcarenottobreakthefleshput
itintoapotofboilingwater,andletitboilfromtwotothreehourstakeoutthebone.Serveitwithboiledcarrotsandturnips.
Theliquorinwhichtheheadhasbeenboiledmaybestrained,andmadeintobarleybroth.
162.ToStewOxCheek
Cleantheheadasbeforedirected,andparboilittakeoutthebonestewitinpartoftheliquorinwhichitwasboiled,thickened
withapieceofbuttermixedwithflour,andbrowned.Cutintodice,orintoanyfancyshape,asmanycarrotsandturnipsaswill
fillapintbasin.Mincetwoorthreeonions,addthevegetables,andseasonwithsaltandpepper.Coverthepanclosely,andstew
ittwohours.Alittlebeforeserving,addaglassfulofportwine.
163.DressedOxCheek
Prepareitasdirectedforstewingcutthemeatintosquarepiecesmakeasaucewithaquartofgoodgravy,thickenedwithbutter
mixedwithflourseasonwithsaltandpepper,alittlecayenne,andatablespoonfulofvinegarputinthehead,andsimmerittill
quitetender.Afewminutesbeforeservingaddalittlecatsuporwhitewine.Forcemeatballsmaybeadded.
164.PottedOxCheek
Maybemadeofthemeatthatisleftfromanyoneoftheabovedishes.Itiscutintosmallbits,andheatedupwithalittleofthe
liquorinwhichthecheekwasboiled,seasonedwithpepper,salt,nutmeg,andalittlevinegar,thenputintoamould,andturned
outwhenrequiredforuse.Itisusedforsupperorluncheon,andiseatenwithmustardandvinegar.
165.BreastsofMuttonalaSte.Menoult
Stewthemwithcarrots,onions,andspicesingravy,andwhendonedrainthemandtakeoutthebonesflattenthemeatbetween

twodishes,andwhencoldcutitintotheformofcutletsorheartsbrushthemwiththebeatenyolkofaneggrollthemingrated
bread,theninclarifiedbutter,andagaininthegratedbread.Baketheminanoventillofafinebrowncolour,andservethem
withanItalianoranyothersauce.
166.ToCureMuttonHam
Cutahindquarterofgoodmuttonintotheshapeofahampoundoneounceofsaltpetre,withonepoundofcoarsesaltanda
quarterofapoundofbrownsugarrubthehamwellwiththismixture,takingcaretostufftheholeoftheshankwellwithsalt
andsugar,andletitlieafortnight,rubbingitwellwiththepickleeverytwoorthreedaysthentakeitoutandpressitwitha
weightforonedaysmokeitwithsawdustfortenorfifteendays,orhangittodryinthekitchen.Ifthehamistobeboiledsoon
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.Putitonincoldwaterandboilitgentlyfortwohours.Itiseatencoldatbreakfast,luncheon,orsupper.Amuttonhamis
sometimescuredwiththeabovequantityofsaltandsugar,withtheadditionofhalfanounceofpepper,aquarterofanounceof
cloves,andonenutmeg.
167.MeatorBirdsinJelly
Cleanthemeatorthebirdorbirdsfullyroast,bake,orstewintheusualway.
Placethemeatinthemould,orifbirds,arrangethemwiththeirbreastsdownwardsfillthemouldquitefullwiththejelly,recipe
No.329setittocooltillthenextdaythenturnitonadish,breastsupwards.Garnishthedishwithcurledparsley,andsomeof
thejellycutfine,andsprinkledabout.
Ifthejellybeclear,itwillformahandsomesidedishfordinnerorsupper.
168.PigeonsinSavouryJelly
Bone six pigeons remove the heads and feet, stuff with sausagemeat, and roast lay the pigeons in a mould with the breasts
downfillupthemouldwithjelly,recipeNo.329andwhencold,turnout.Garnishwithparsley,andsomeofthejellycutfine,
andsprinkledroundthedish.

VEGETABLES
Allvegetablesshouldbeboiledquickly,and,withtheexceptionofspinach,inanopenvessel,skimmingthemcarefully.
Herbsofallsortsshouldbegatheredwheninflower,andonadryday,and,beingwellcleanedfromdustanddirt,tiedupin
smallbunchesanddriedbeforethefire.Theymaythenbekeptinpaperbagslabelledorrubbedtoapowder,sifted,andputinto
bottlesandlabelled.
169.ToBoilPotatoes
Washandparethem,throwingthemintocoldwaterastheyareparedputthemintoasaucepan,coverthemwithcoldwater,and
throwinalittlesaltcoverthesaucepanclosely,andletthemboilquicklyforhalfanhourpouroffthewaterimmediately,and
setthepanbythesideofthefiretodrythepotatoes.

170.AnotherWay
Washthemveryclean,putthemonincoldwater,coverthesaucepan,andletthemboilquicklyassoonasthewaterboilspour
itoff,andcoverthemwithcoldwateraddalittlesalt,andwhenthewaterboilspouritoffinstantly,whenthepotatoeswillbe
sufficientlydonedrythem,andtakeofftheskinsbeforeserving.
171.ToBroilBoiledPotatoes
Afterboilingpotatoesnotquitesufficientlytosendtotable,putthemonagridironoveraclearfire,andturnthemfrequentlytill
theyareofanicebrowncolouralloverservethemhottakecaretheydonotbecometoohard,asthatspoilstheflavour.
172.ToBrownPotatoesunderMeatwhileRoasting
After being boiled, lay them on a dish, and place it in the drippingpan baste them now and then with a little of the meat
dripping,andwhenonesideisbrownedturntheothertheyshouldallbeofanequalcolour.
173.PotatoRibbons
Washfourorfivelargepotatoes,scrapethem,andcutthemintothinstripsroundandround,keepingasnearlytoonewidthas
possiblethrowthemintocoldwaterastheyarecut,andthenfrythemofalightbrown,inveryhotorboilingbeefdripping
strewoverthemalittlesaltandpepper,andbeforeserving,drainthemuponadishturnedupbeforethefire.
174.ToBoilTurnips
Wash,pare,andthrowthemintocoldwaterputthemoninboilingwaterwithalittlesalt,andboilthemfromtwohourstotwo
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
smoothlyaddhalfapintofmilk,mixitwellwiththeturnips,andmakethemquitehotbeforeserving.Iftheyaretobeserved
plain,dishthemassoonasthewaterisdrainedoff.
175.ToDressYoungTurnips
Wash,peel,andboilthemtilltenderinwaterwithalittlesaltservethemwithmeltedbutterpouredoverthem.Or,
Theymaybestewedinapintofmilkthickenedwithabitofbutterrolledinflour,andseasonedwithsaltandpepper,andserved
withthesauce.
176.ToBoilSpinach
Pickitverycarefully,andwashitthoroughlytwoorthreetimesinplentyofcoldwaterthenputitoninboilingwaterwitha
littlesaltletitboilnearlytwentyminutesputitintoacolander,holditunderthewatercock,andletthewaterrunonitfora
minute put it into a saucepan, beat it perfectly smooth with a beater or wooden spoon, add a bit of butter and three
tablespoonfulsofcream,mixitwelltogether,andmakeithotbeforeserving.Whendished,itisscoredinsquareswiththeback
ofaknife.
177.AnotherWay
Afterbeingnicelypickedandwellwashed,putitintoasaucepan,withnomorewaterthanadherestoitaddalittlesaltcover
thepanclosely,andboilittilltender,frequentlyshakingitbeatitquitesmooth,addingbutterandcream,andmakeitquitehot.
Spinachmaybeservedwithpoachedeggs,orfriedsausageslaidonit.
Whenthespinachisbitter,itispreferabletoboilitinwater.
178.ToBoilCauliflowers
Trimthemneatly,andletthemlieanhourortwoincoldwaterthenrinsetheminfreshcoldwater,andputthemwithavery
littlesaltintoboilingwaterboilthemtwentyminutes,orhalfanhourifverylarge.Theymaybeboiledinmilkandwater,and
requiretobeskimmedwithparticularattention.
179.ToBoilFrenchBeans
Cutoffthestalkandstringthemifnotveryyoung,cuttheminfour,orintoverythinslicesputthemintowaterastheyare
done,andputthemoninboilingwater,withalittlesalt,andletthemboilforhalfanhour.Iftheyareoldtheywillrequirea
longertimetoboil.Meltedbutterinasaucetureenisservedwiththem.
180.ToBoilAsparagus
Washthemwell,scrape,andtiethemupinsmallbundlescutthemallevenatthebottom,andastheyaredoneputtheminto
coldwaterputthemoninboilingwater,withalittlesalt,andletthemboiltwentyortwentyfiveminutestakethemup,lay
themuponasliceoftoastedbreadcutinfour,andthecrustsparedoff,withthetopsmeetinginthemiddleofthedish,andcut
offthestrings.
181.AsparagusalaFrancais
Boilit,andchopsmalltheheadsandtenderpartsofthestalks,togetherwithaboiledonionaddalittlesaltandpepper,andthe
beatenyolkofaneggheatitup.Serveitonsippetsoftoastedbread,andpouroveritalittlemeltedbatter.
182.ToBoilBrocoli

Washit,cutoffalltheoutsideleavesandstalks,throwitintocoldwaterasitistrimmed,putitoninboilingwaterwithalittle
salt, and boil it for twentyfive minutes or half an hour. It is sometimes served upon bits of toasted bread, and a little melted
butterpouredroundit.
183.ToBoilArtichokes
Cutoffthestalksclosetothebottom,washthemwell,andletthemlieforsomehoursincoldwaterputthemoninboiling
waterwithalittlesaltinit,coverthepanclosely,andboilthemanhourandahalf.Iftheyareold,andhavenotbeenfreshly
gathered,theywilltakealongertimetoboil.Meltedbutterisservedwiththeminasaucetureen.
184.ToBoilYoungGreenCabbages
Washandcleanthemwell,putthemoninboilingwaterwithalittlesaltinit,andletthemboilquicklyfromthreequartersto
nearlyanhour.Servewithmeltedbutter.
185.ToStewCucumbers
Pareeightortenlargecucumbers,andcutthemintothickslicesflourthemwell,andfrytheminbutterthenputthemintoa
saucepanwithateacupfulofgravyseasonithighlywithcayenne,salt,mushroomcatsup,andalittleportwine.Letthemstew
foranhour,andservethemhot.
186.AnotherWay
Parethecucumbers,andletthemlieinvinegarandwaterwithalittlesaltinitdrainthem,andputthemintoasaucepanwitha
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,
closelycovered,tilltender.Takeoutthecucumbers,strainandthickenthegravywithapieceofbutterrolledinflour,boilitup,
andpouritoverthecucumbers.
187.ToStewMushrooms
Cleanthemasforpickling,and,afterwashingthem,putthemintoasaucepan,withananchovy,twocloves,somenutmegsliced,
mace,wholepepper,andsaltletthemstewintheirownliquortilltender.
Inthiswaytheywillkeepforsometime,andwhenrequiredtobedressed,pickoutthespice,andtoadishfulputtwolarge
tablespoonfulsofwhitewineaddpartoftheirownliquor,andletthemjustboilthenstirinabitofbutterdredgedwithflour,
andtwotablespoonfulsofcream.
188.AnotherWay
Foragoodsizeddishful,takeapintofwhitestockseasonitwithsalt,pepper,andalittlelemonpicklethickenitwithabitof
butterrolledinflourcleanseandpeelthemushrooms,sprinklethemwithaverylittlesalt,boilthemforthreeorfourminutes,
putthemintothegravywhenitishot,andstrewthemforfifteenminutes.
189.ToRoastOnions
Roastthemwiththeskinsoninanoven,thattheymaybrownequally.Theyareeatenwithcoldfreshbutter,pepper,andsalt.
190.Onions,PlainBoiled
Peelthem,andletthemlieanhourincoldwater,putthemoninboilingmilkandwaterboilthemtilltender,andservewith
meltedbutterpouredoverthem.
191.ToBoilCarrots
Scrape,wash,andcleanthemputthemoninboilingwaterwithsomesaltinit,andboilthemfromtwotothreehours.Very
youngcarrotswillrequireonehour.
192.Carrots,FlemishWay
Prepare(afterboiling) in the formof dice, balls, stars, crescents,&c., and stewwith chopped parsley, young onions,saltand
pepper,inplainmeltedbutter,orgoodbrowngravy.
193.GreenPeasStewed
Putaquartofgoodpeasintoastewpan,withalettuceandsmallonionslicedsmall,butnotanywateraddapieceofbutterthe
sizeofanorange,pepperandsalttotaste,andstewgentlyfortwohours.Beatupanegg,andstirintothem(oralumpofbutter
willdoaswell)mintshouldbestewed(ifitcanbeprocured)withthem,andoughttobechoppedfine,andstirredinwithsome
goodgravy.
194.ToBoilGreenPeas
Afterbeingshelled,washthem,draintheminacolander,putthemoninplentyofboilingwater,withateaspoonfulofsalt,and
oneofpoundedloafsugarboilthemtilltheybecometender,which,ifyoung,willbeinlessthanhalfanhourifold,theywill
requiremorethananhourdraintheminacolander,andputthemimmediatelyintoadishwithasliceoffreshbutterinit.Some
peoplethinkitanimprovementtoboilasmallbunchofmintwiththepeasitisthenmincedfinely,andlaidinsmallheapsatthe
endorsidesofthedish.Ifpeasareallowedtostandinthewaterafterbeingboiledtheylosetheircolour.

195.ToStewYoungPeasandLettuce
Washandmakeperfectlycleanoneortwoheadsofcabbagelettuce,pickofftheoutsideleaves,andlaythemfortwohoursin
cold water with a little salt in it then slice them, and put them into a saucepan, with a quart or three pints of peas, three
tablespoonfulsofgravy,abitofbutterdredgedwithflour,somepepperandsalt,andateaspoonfulofpoundedloafsugar.Let
themstew,closelycovered,tillthepeasaresoft.
196.PeasforaSecondcourseDish,alaFrancais
Putaquartoffinegreenpeas,togetherwithabitofbutterthesizeofawalnut,intoasmuchwarmwateraswillcoverthem,in
whichletthemstandforeightortenminutes.Strainoffthewater,putthemintoasaucepan,coverit,stirthemfrequently,and
whenalittletenderaddabunchofparsleyandayoungonion,nearlyadessertspoonfulofloafsugar,andanounceofbutter
mixedwithateaspoonfulofflourkeepstirringthemnowandthentillthepeasbetender,andadd,iftheybecometoothick,a
tablespoonfulofhotwater.Beforeserving,takeouttheonionandbunchofparsley.
197.ToSteamPeas
Shellandclosepackthepeassecurelyinalargequantityoflettucesaladleavesputthepackageintoastewpanoveramoderate
firefortheordinarytimerequiredtoboilpeas,sayhalfanhour,whentheywillbeready.
198.VegetableMash
Takeboiledpotatoes,cauliflower,carrots,turnips,andgreenpeasmashdownthepotatoeswithplentyofbutter,pepper,and
salt mince small the cauliflower, carrots, and turnips, and add them with the peas to the mashed potatoes mix them all well
together,andserveuphot.

PASTRY,PUDDINGS,SWEETMEATS,ETC.
199.PastryforPiesandTarts
Toeverythreeouncesofflourtakeoneounceofsoojee,twoouncesofbeefsuet,andalittlesaltpickandcleanthesuet,pound
itinamortar,andmakeaflatcircularcakeofitmakeadoughoftheflourandsoojee,kneaditwell,divideitintotwoequal
parts,andmakethemintotwoflatcircularcakesquiteaslargeasthesuetcakerollthethreetogether,placingthesuetcake
betweenthetwoflourcakesdoublethewholeuptwice,androllitoutagain,whenitwillbereadyforuse.
200.PastryforFriarTuck'sMockVenisonPastryPie
Takeofvealonepound,andofudderonepoundpick,clean,andwashthemchop,mince,andpoundtheminamortarseason
withsaltandwhitepepperfixthemixturewiththeyolkandwhiteofaneggwellbeatenuppassitthroughasieve,rejectingall
thatwillnotpassandformitintoaflatcircularcake.
Makeadoughoftwopoundsandahalfofflourandhalfapoundofsoojeeaddalittlesalt,andkneaditwellthenformtwo
cakesofthedoughplacethevealanduddercakebetween,androlloutthethreeverycarefullydoubleupthewholeandrollit
outagain,whenitwillbeready.
Thepiedishshouldbelinedthicklywiththepastry,and,althoughasinglelayershouldcoverthetopofthepie,thesidesand
edgesofthedishshouldbebuiltuphighwithitadoublelayerofthecrustisnotinterdictedtocoverthetopofthepieifitwill
notinterferewithraisingitup.
201.Custard
Takeaseerofmilkandastickofcinnamon,andboildowntohalfthequantityaddsugartotastebeatupquicklytheyolksof

foureggs,andaddthemgraduallytothemilk,stirringitcontinuallyafterawhilethickenwithatablespoonfulofriceflourtake
itoffthefire,andflavourwithrosewater,orangeflowerwater,orvanilla.
202.OrangeCustard
Boilverytendertherindofhalfanorange,andbeatitinamortaruntilitisveryfineputittoaspoonfulofthebestbrandy,the
juiceofanorange,fourouncesofloafsugar,andtheyolkoffoureggsbeatthemaltogetherfortenminutes,andthenpourinby
degreesapintofboilingmilkbeatthemuntilcoldthenputthemincustardcupsintoadishofhotwaterletthemstandtillthey
aresetthentakethemout,andstickpreservedorangepeelonthetop.Thisformsafineflavoureddish,andmaybeservedup
hotorcold.
203.ChocolateCustard
RaspthreeouncesoffineSpanishchocolate,whichhasthevanillaflavourmakeapasteofitwiththesmallestpossiblequantity
ofwaterputtwopintsofpuremilkoverthefire,andletitboilthenaddpowderedloafsugartoyourtaste,andalittlesalt
meanwhile,beatupthechocolatewithsomeofthemilkasitboils,andmixitwellpouritintotheboilingmilk,whichyoumust
keep in motion add the yolks of eight eggs well beaten up keep stirring in, or rather milling the mixture, until of sufficient
consistencywhencoolenoughputthecustardsintoglasses.
204.AlmondCustard
Blanchandpound,withtwotablespoonfulsoforangeflowerwater,aquarterofapoundofalmondsaddrathermorethanapint
ofmilk,thickenedwithateaspoonfulofcornflour,andthewellbeatenupyolksofsixeggssweetentotastewithpoundedloaf
sugar,andstiritoveraslowfiretillitthickens,butdonotallowittoboil.Serveupinglasscustardcups.
205.PrincessRoyalCustard
Beat up in a large deep bowl the yolks of eight fresh eggs dredge into it while beating up a dessertspoonful of cornflour
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
mortarpourthemixtureintoacleannewlytinnedcopperpanstirintoitaseerofgoodcoldmilkhaveabriskflamingfire
ready.Putthepanonthefireneverceasestirringit,keepingthespoonasmuchaspossibleinthecentreofthepanreducethe
flameafterithasboiledforfifteenminutes,andcontinuetoboilforafewminuteslonger,untilthecustardisoftheconsistency
required.
206.RosebloomCustard
Thisismadeineveryrespectliketheforegoing,addingsomebruisedalmonds,andalittlerosebloomtotintthecustard.The
frothofthewhiteoftheeggsisalsotintedwithafewdropsoftherosebloom.
207.BlancMange
Boil,tilldissolved,threefourthsofanounceofisinglassinasmuchwateraswillcoveritwhenlukewarm,addtoitgraduallya
quartofgoodrichmilk,withastickofcinnamon,somelemonpeel,andafewbitteralmondswellpoundedsweetentotaste
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.AnotherWay
Blanch and pound with a little rosewater two ounces of sweet and six bitter almonds dissolve threefourths of an ounce of
isinglassinalittlewaterwhennearlycool,mixitintoaquartofgoodrichmilkmixinthealmondsthepeelofasmalllemon
andastickofcinnamonsweetentotastewithgoodcleansugarletitstandfortwoorthreehoursthenputitintoapan,andlet
itboilforsixoreightminutes,stirringitconstantlystrainthroughmuslin,andkeepstirringituntilnearlycoldthenpouritinto
moulds.
209.RiceBlancMange
Mixtoastiffsmoothpastefourtablespoonfulsoffinelysiftedgroundriceflour,withalittlecoldmilkthenstiritintoaquartof
boilingmilk,inwhichhadbeendissolvedoneeighthofanounceofisinglass,astickofcinnamon,andthepeelofhalfasmall
lemonsweetentotasteboilitfromtentofifteenminutes,stirringitcarefullyallthewhileremoveitfromthefire,andmixinto
itbrisklyatablespoonfulofpoundedalmonds,andpouritwhilescaldinghotintomouldspreviouslydippedincoldwater.
N.B.Ifitbedesiredtotintitinstreakslikemarble,dropintothemouldeveryhereandthere,atthetimeofpouringtheblanc
mange,someofthecochineal,recipeNo.268.
210.CornflourBlancMange
The above recipe will answer, except that the quantity of cornflour must beinthe proportion of two tablespoonfulsto every
quartofmilk.
211.ChristmasPlumPudding(IndianWay)
Thispuddingmaybemadeafewdaysbeforeitisrequiredforthetable.
Takeofcleanedandpickedraisinsonepoundandahalf,currantshalfapound,finelygratedbreadcrumbsthreequartersofa
pound,finelyslicedmixedpeelhalfapound,finelymincedsuetthreequartersofapound,andsugarthreequartersofapound.
Mix all these well together with half a teaspoonful of finelypowdered mixed spices, say cinnamon, nutmeg, and mace then

moistenthemixturewithhalfapoundofbutterfreeofwater,twelveeggswellbeaten,andawineglassfulofbrandy,stirringit
wellthewholetime,thattheingredientsmaybethoroughlymixed.
Butteralargepieceofclothornapkindredgeitwellwithflourputthemixtureintoit,andtieitdowntightlyafterboilingit
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
shouldbeboiledagainforfullytwohours,carebeingtakenthatthewaterisboilingbeforethepuddingisputintoit.Thenturnit
outofthetowel,andserveupwithbrandysauce.
212.BombayPudding
Taketwopoundsoroneseerofsoojee,halfroastit,thenboilitinwateruntilitbecomesverythickbutterasoupplateorany
otherdishofaboutthesamedepthpourtheboiledsoojeeintoitwhenithascooledandcongealed,cutitintoeightormore
cakesrubthecakesoverwiththeyolkofanegg,dredgewithfinelysiftedflour,andfryingheeuntiltheyacquirearichbrown
colour.Arrangetheminadish,andpouroverthemathicksyrupflavouredwithlemonjuice.
213.AnotherWay
Make a good sweet custard and set it aside rasp fine a cocoanut, 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 puddingdish lined with a good puff paste pour the fried
cocoanutgraduallyintothecustard,stirringitwellallthewhilefillthepuddingdishwiththemixture,andbakeitinagentle
ovenforfifteentotwentyminutes,oruntilthepuddingiscooked.
214.CocoanutRicePudding
Soakabreakfastcupfuloffinericeinwateruntilquitesoftscoopoutthecontentsofahardcocoanutextractallthemilkwitha
littleboilinghotwater,thenboilthericeinit,sweetenittotastewithsomedatejagreeortreacle,andputinafewgrainsof
aniseed.Pourthemixtureintoabutteredpuddingdishandbakeitslightly.
215.IndianLemonPudding
Takefourchittacksoreightouncesofbutterfreeofwater,sixchittacksortwelveouncesofwhitesugar,twelvefresheggs,four
wineglassfulsoflemonorlimejuice,andfourtablespoonfulsoffinelygratedbreadcrumbs.Mixthebutterandthesugar,add
theyolksoftheeggs,thenthelimejuiceandbreadcrumbs,andwhentheovenisreadyaddthewhitesoftheeggswellbeaten
up,putthewholeintoabutteredpuddingdish,andbakeitimmediately.
216.MarmaladePudding
Thispuddingrequirescareinmixingtheingredientsthoroughlytogether,butitprovessoexcellentwheneaten,eithercoldor
hot,thatitfullyrepaysthetroubleofpreparation.Shredsixouncesoffreshbeefsuet,andchopitupfinemixitwithtwoounces
ofmoistsugar,aquarterofapoundofwellgratedbreadcrumbs,andthenstirinhalfapintofnewmilkwhentheseareall
mixed,addthewellbeatenyolksofthreeeggs,whiskalltogetherforaquarterofanhour,andsetittostandonacoldstonefor
anhour.Butterapuddingdishormouldthickly,placealayeroftheabovemixtureinit,thenalayerofmarmalade,anotherlayer
ofmixture,andsoonalternatelyuntilthemixtureisexhausted.Fortheabovequantityaboutonepoundofmarmaladewillbe
required.Whiskthewhitesoftheeggswithalittleloafsugarandorangeflowerwater,placethefrothatthetopofthepudding,
andbakeforanhourandahalfinamoderateoven.
217.CustardPudding
Mixwithapintofcreamormilksixwellbeateneggs,twotablespoonfulsoffinelysiftedflour,halfasmallnutmeggrated,oran
equalquantityofpoundedcinnamon,atablespoonfulofpoundedloafsugar,andalittlesaltputitintoaclothorbutteredbasin,
thatwillexactlyholdit,andboilitforhalfanhour.Servewithwinesauce.
218.Macaroni
Taketheyolksandwhiteoftwofresheggs,andasmuchfinelysiftedflour(EnglishorAmericanpreferabletocountry)aswill
makeagooddoughoftheconsistencyofdoughforpiecrustswithouttheadditionofanywaterrollitouttoitsfullextentona
largeboardtoaboutthethicknessofaneightannapiecethencutitupintosmallsquares,diamonds,orcircles,orintoanyshape
ordesignyouplease,whichmustbedonequickly,aswithinanhourofitsbeingrolledoutthepastrywillharden.Itmaybeused
immediately,orinthewinteritmaybekeptgoodforafewdays.
N.B.If pipe macaroni be required, cut the macaroni in ribbons of the required width, dredge some flour over it, and put it
lengthwaysoverglasspipes,joiningthetwocutendswiththeaidofalittlerawegg,anddrawthepipesoutasthepastryhardens
roundthem.Forpipemacaroni,thepastryshouldberolledfiner.
219.TartandPieCrustsofSoojee
Tooneseerandaquarterofsoojeeaddhalfaseerofsuetandateaspoonfulofsalt.Thoroughlycleanthesuet,removeallthe
skin and other objectionable particles, chop, mince, and pound fine in a mortar. Damp the soojee for half an hour before
kneadingit,thenkneaditwiththesuetandalittleoftheyeast,recipeNo.283divideitintoparts,dredgeitwithflour,androll
inlayersrepeattheoperationtwoorthreetimes,andthepastrywhenbakedwillbelightandflaky.Halfaseerofflourwillbe
requiredfordredgingandrolling.
220.ChappateeorHandBread
Thenativehandbreadismadesimplyofwheatflourandwatertheadditionofalittlesaltwouldbeanimprovement.Makea
gooddoughofflourandwater,takeapieceaboutthesizeofanegg,rollitouttothecircumferenceofahalfplate,andbakeit

overanironorearthenplate.
221.Dalpooree
Prepareadalchurchurree,recipeNo.93putitintoamarblemortar,andreduceittoafinepaste.Prepareanordinarypiepastry
taketwopiecesoftheprepareddough,eachofthesizeofawalnutshapethemintotwosmallbowlstakeasmuchofthedal
pasteaswillmakeaballthesizeofawalnutputitintooneofthebowlsofdough,andcoveritoverwiththeotherbowl,and
thenrolloutthewholeverycarefullytothesizeofadinnerplate,andfryingheeofaverylightyellowcolour.Thelighterand
thinnerdalpooreescanbemadethebetter.Theyshouldbeeatenhot.
222.DalPittas
Prepareanordinarypiecrust,andthedalchurchurree,recipeNo.93rolloutthepastry,cutintocirclesofthesizeofsaucers,
putintothematablespoonfulofthedal,andclosethemfryingheeofalightbrowncolour.Theyshouldbeeatenhot.
223.PrawnDoopiajaPittas
Thesameastheabove,enclosinginthepastryatablespoonfuloftheprawndoopiaja,recipeNo.69fryinghee.
224.PrawnDoopiajaLoaf
Pareawayveryfinelyalltheouterbrowncrustofthebread,withoutinjuringtheinnercrustcutoutofthetopoftheloafasmall
squaresufficientlylargetoextractfromwithinallthecrumb,leavingtheshellcompletethenfilltheloafuptothetopeither
withsomeprawndoopiajaminced,orwiththeprawncoftacurry,No.37,andasmuchgravyasitwilltakereplacethesquare
bitatthetop,bakeittoalightbrown,andserveuphot.
225.FowlDoopiajaLoaf
Ismadeinthesamewayastheprawnloaf,thedifferencebeingthattheshellofthebreadisstuffedwitheitherafowldoopiaja,
recipeNo.23,orwiththechickencoftacurry,recipeNo.34allthebonesofthefowlwillrequiretoberemovedbeforethe
breadisstuffedwiththecurry.
226.Falooree
Takeofthefinelysiftedflourofthechunnakadal,whichhasbeenpreviouslyparched,oneseersixlargePatnaonionsfinely
sliced and chopped eight fresh green chilies sliced very fine a tablespoonful each of finelychopped soa mattee, saug, and
parsleyadessertspoonfulofsaltandateaspoonfuloffinelygroundgreenginger.Puttheseerofdalflourintoalargedeeppan,
andmixintoitalltheabovecondimentsthenkeepaddingtoitwater,verygraduallyandinsmallquantitiesatatime,mixingit
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
droppedintoaglassofwaterwillnotreadilydissolve,butdroptothebottomenmasse.Inthisstatethemixturewillbereadyto
fry.
Takehalfaseerofthebestmustardoilputitintoadeepfryingpanwithsomefineslicesoflemonpeel,andfryitorcookit
thoroughlyremovethreefourthsofthecookedoilfromthefryingpan,andintotheremainder,whileboilingandbubbling,with
atablespoonpourinthepreparationintheshapeofrocks,andallowtobrown,turningthemoversothattopandbottommaybe
ofthesamecolour.Astheoilisbeingexpendedclearthepanofallparticleswhichmayaccumulate,pourinsomemoreofthe
readycookedoil,andcontinuetofryuntilallthemixtureisfried.Theyshouldbeeatenhot.
227.CocoanutPittas
Scrapefinelyacocoanut,brownitwithsomejagreeandafewgrainsoftheblackcardamomseed,andsetitasidethenpreparea
pastryoffinelysiftedriceflour(itmustbekneadedwithboilinghotwater,andwillnotrollout)takeasmuchasthesizeofa
duck'segg,andpressitoutflatinthepalmofyourhandtothesizeofalargesaucerputatablespoonfulofthefriedcocoanut
intoit,andcloseitupinahalfmoonshape,withthehelpofalittlewater.Haveawidemouthedlargeearthenpotofboiling
waterstretchandtieoveritsmouthanapkin,andsteamthepittasorcakesoverthemtheywillbereadyinhalfanhour,and
maybeeatenhotorcold.
228.PlantainFritters
Prepare a batter of twelve ripe plantains, four tablespoonfuls of finelysifted flour, half a cupful of milk, sugar to taste, and
cardamom and caraway seeds, with a couple of eggs beaten up mix the whole well together, and make into small cakes by
pouringatablespoonfulatatimeofthemixtureintomeltedgheefrythemonbothsidestoagoodbrowncolour,andserveup
hot.
229.FriedPlantains
Sliceordivideveryripeplantainslengthwaysintotwobrushthemslightlywiththeyolkofaneggdredgewithflour,andfryin
meltedghee.Serveuphot,sprinkledwithcrushedcrystallizedsugar.
230.BibincaDosee,orPortugueseCocoanutPudding
Extractacupfulofmilkfromtwococoanuts,andsetitaside.Makeasyrupofthreequartersofapoundofsugarmixintothe
syruphalfapoundofriceflourfinelysifted,andthecocoanutmilk,whichboiloveragoodfire,stirringthewholewhileuntilit
thickenspouritintoabutteredpuddingdish,andbakeitofarichlightbrowncolour.
231.BoleComadree,orPortugueseCocoanutPuddingwithJagree

Extractacupfulofmilkfromtwococoanuts,andsetitaside.Makeasyrupofhalfapoundofsugarmixintoithalfapoundof
finelysiftedriceflour,andsetasidefrywiththeyolkofaneggallthescrapingsofthetwococoanuts,halfapoundofjagree,
andsomegrainsofaniseedthenmixthewholethoroughlytogether,andaftertheoveniswellheated,andreadytoreceivethe
pudding,pourthemixtureintoawellbutteredpuddingdish,andbakeoveraslowfireuntilitisperfectlyset.
232.Goolgoola,orFritters
Takehalfaseeroronepoundeachofflour,sugar,andmilk,halfadozensmallsticksofcinnamon,alittleyeast,andhalfaseer
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
spoonuntilitisagainreducedtoathickconsistencyremoveitfromthefire,andwhenithascooledmakeitupintosmallballs,
andfrytheminghee.
233.AnotherWay(asusuallyservedontheteatable)
Taketwochittacksorfourouncesofsoojee,foureggswellbeatenupandfourchittacksoreightouncesofmilkmixthesoojee
andeggs,beatingthemwelltogether,andgraduallyaddthemilk.Meltdownthreechittacksorsixouncesofgheeinasmallbut
deeppanpourintotheboilinggheeinonespotthemixture,adessertspoonfulatatime,andfryuntilofarichbrowncolour.
Serveuphot,sprinkledwithcrushedcrystallizedsugar.
234.Cajure
Mixoneseerofsoojeewithfourtablespoonfulsofgheeaddhalfaseerofsugarmixwelltogetherthenpouringraduallya
quarterofaseerofmilk,andlastofallasmuchflouraswillmakeagooddoughletitbewellkneaded,andthenallowedto
standfortwoorthreehours.
Havesomegheemeltedtakethedoughofthesizeofwalnuts,shapethemlikeshellsandfrytheminthemeltedgheeuntilthey
acquirearichbrowncolour.
235.Hulluah
Steephalfaseerofsoojeeinoneseerofwaterfortwelvehours,or,ifthehulluahbemadeinthewinter,letitsoakforeighteen
hours it will then be the "milk of soojee," which strain through a coarse duster, rejecting only such impurities as remain
unstrainedaddtothemilkhalfaseerofsugar,andboilit,stirringitallthetime,andasitthickensaddthreechittacksorsix
ouncesofghee,warmedwithafewwhitecardamomsandafewsmallsticksofcinnamoncontinuestirringitfromfirsttolast
untilthewholeiswellmixedtogether,andthehulluahfinallytakenoutofthepanwhilewarmputitintoshapesormoulds.
236.AnotherWay
Takehalfaseerofsoojee,ghee,sugar,almonds,andraisins,andafewwhitecardamomsandsticksofcinnamon.Makeasyrup
ofthesugar,andsetitaside.Roastthesoojee,orbrownit,andsetitaside.Melttheghee,andfrythesoojeewiththespicesinit,
afterwhichputinthealmondsandraisins,stirringitwellallthetimelastofalladdthesyrup,andcontinuetocookandstirit
untilitthickensthenremoveintomouldsorshapeswhilehot.
237.ATwopoundorOneseerPlumCake
This is the favourite cake for Christmas, weddings, birthdays, and christenings in India, and consists of the following
ingredients:
Butter,perfectlyfreeofwater4lbor2seers
Goodcleansugar2"or1"
Raisins,cleaned,stoned,anddried2"or1"
Currants,cleaned,stoned,picked,anddried2"or1"
Jordonalmonds,blanchedandslicedveryfine2"or1"
Preservedginger++
"citron|Allcutintosmall|
"orangepeel+piecesandwell+2"or1"
"lemonpeel|dried,mixed|
"pumpkin++
Cinnamon,finelypoundedandsifted1Tablespoonful
Nutmegs,finelygrated1/2"
Driedorangepeel,finelypoundedandsifted1/2"
Englishcarawayseeds,cleanedandpicked2"
Mace,finelypoundedandsifted1/2"
Finelysiftedflour11/2lbor3/4seer
Soojee1/2lbor1/4seer
Eggs,neworfreshlaid40
Brandyofthebestquality1claretglass

Anexperiencedmanoughttobeengagedtomixtheingredients,which,ifproperlydone,willtakefullyonehour.
Havetwolargeglazedearthenpreservingpansputthesugarintoone,andbruiseitwelldown,breakingallthelumpsaddtoit
threepoundsandthreequartersofbutterthenthrowinonebyonealltheyolksofthefortyeggs,andthrowthewhitesintothe
other preservingpan, mixing the sugar, butter, and the yolks the whole while briskly and without ceasing. While one man is
mixingtheseingredientsanotheroughttobeactivelyemployedinbeatingupthewhitesoftheeggsunceasinglyfornearlyan
hour.
Afterthebutterhasbeenwellmixedwiththesugarandeggs,dredgeinallthefinelypoundedspicesandthecarawayseeds
after a while dredge in the flour and soojee in small quantities at a time (this must be well mixed) the currants, raisins, and

preserves,withthealmonds,arenexttobeadded.Bythistimethemanwillhavebeenengagedinmixingtheingredientsfully
threequartersofanhour.
Aftertheraisins,&c.,havebeenthoroughlymixed,pourinthebrandyverygradually,andinsmallquantitiesatatime,andlast
ofalladdthewellbeatenwhitesofthefortyeggs:thestirringnowmustbeverybrisktoeffectaperfectmixtureofthewhitesof
theeggsrightthroughfillquicklyintothemoulds,andbakewithoutamoment'sdelayinabriskbaker'soven.
N.B.Themouldsoughttobelinedwithpaperandwellbuttered.
238.SwissCakes
Takebutter,flour,andsugar,ofeachtheweightoffoureggsbeattheyolkswiththesugarandsomegratedlemonpeel,orten
drops of essence of lemon, and one large teaspoonful of rosewater, or orangeflower water if preferred add the butter just
melted,andslowlyshakeintheflour,beatingituntilwellmixedbeatthewhitesoftheeggstoafroth,mixthewholetogether,
andbeatonforafewminutesafterthewhitesareadded.Butteratin,andbakethecakehalfanhour.
239.QueenCakes
Prepareeightouncesoffreshbutterbeatentoacream,sixouncesofpoundedandsiftedloafsugar,halfapoundofdriedand
sifted flour, the same quantity of cleaned and dried currants, four wellbeaten eggs, a little grated nutmeg and pounded
cinnamon,andafewpoundedbitteralmondsthenaddthesugartothebutter,putintheeggsbydegrees,afterthattheflourand
theotheringredientsbeatallwelltogetherforhalfanhour,andputitintosmallbutteredtins,nearlyfillingthem,andstrewover
thetopfinelypowderedloafsugar.Baketheminaprettybriskoven.
240.ShrewsburyCakes
Mixwithhalfapoundoffreshbutter,washedinrosewaterandbeatentoacream,thesamequantityofdriedandsiftedflour,
seven ounces of pounded and sifted loaf sugar, half an ounce of carawayseeds, and two wellbeaten eggs make them into a
paste,rollitthin,cutitintoroundcakes,prickthem,andbakethemuponflouredtins.
241.AnotherWay
Rubintoapoundofdriedandsiftedflourhalfapoundoffreshbutter,sevenouncesofsiftedloafsugar,thesamequantityof
cleanedanddriedcurrants,andalittlegratednutmegmakeitintoapastewithalittlewaterandtwotablespoonfulsofroseor
orangeflowerwaterrollitout,andcutitintoroundcakesprickthem,andbakethemupontinsdustedwithflour.
242.Shortbread
Fortwopoundsofsiftedflour,allowonepoundofbutter,aquarterofapoundofcandiedorangeandlemonpeel,aquarterofa
poundeachofpoundedloafsugar,blanchedsweetalmonds,andcarawaycomfitscutthelemon,theorangepeel,andalmonds
intosmallthinbits,andmixthemwithapoundandahalfoftheflour,afewofthecarawaycomfits,andthesugarmeltthe
butter,andwhencool,pouritintotheflour,atthesametimemixingitquicklywiththehandsformitintoalargeroundnearly
aninchthick,usingtheremainderoftheflourtomakeitupwithcutitintofour,andwiththefingerandthumbpincheachbit
nearlyallroundtheedgeprickthemwithafork,andstrewtherestofthecarawaycomfitsoverthetop.Putthepiecesupon
whitepaperdustedwithflour,andthenupontins.Baketheminamoderateoven.
243.ScotchShortbread
Warmbeforethefiretwopoundsofflourandonepoundofbutterfreeofwaterrubthebutter,withtwelveouncesofsugar,into
theflourwiththehandandmakeitintoastiffpastewithfoureggs,wellbeatentherollingouttotherequiredthicknessmustbe
donewithaslittleuseoftherollingpinaspossibleeithertakesmallpieces,androllthemintooblongcakes,orrolloutalarge
pieceandcutitintosquaresorroundsprickapatternroundtheedgeofeachcakewiththebackofaknife,andarrangeslicesof
candiedpeel,carawayseeds,andcarawaycomfitsinapattern.Theywilltakeabouttwentyminutestobake,andtheovenitself
shouldnotbetooquick.Themixingofflour,sugar,andbutter,andafterwardsoftheeggs,mustbedoneverythoroughlyand
smoothly.
244.AnotherWay
Taketwopoundsofflour,onepoundofbutter,foureggs,andtwelveouncesofloafsugarpowderedveryfinelyrubthebutter
andsugarintotheflourwiththehand,andbymeansoftheeggsconvertitintoastiffpasterollitouthalfaninchthick,andcut
intosquareorroundcakespinchuptheedgestotheheightofaboutaninch,andonthetopofeachcakeplacesomeslicesof
candiedpeelandsomelargecarawaycomfits,presseddownsoastoimbedabouthalfofeachinthecake.Bakeinawarmoven
uponironplates.
245.GingerbreadNuts
Takethreepoundsofflour,apoundofsugar,threepoundsandahalfoftreacle,halfanounceofcarawayseeds,halfanounceof
allspice,twoouncesofbutter,halfanounceofcandiedlemonpeel,threeouncesofgroundginger,halfanounceofcoriander,
theyolksofthreeeggs,andawineglassfulofbrandyworkthebuttertoacream,thentheeggs,spice,andbrandy,thenflour,
sugar,andthenhottreacleifnotstiffenough,alittlemoreflourmustbeaddedinrollingout,butthelessthebetter.
246.AnotherWay
Taketwopoundsofflour,onepoundandaquarteroftreacle,halfapoundofsugar,twoouncesofginger,threequartersofa
poundofbutter(melted),andasmallquantityofcayennepeppermixalltogetherandrollouttoaboutthethicknessofhalfan
inch,ornotquitesomuchcutintocakes,andbakeinamoderateoven.

247.GingerCakes
IntwopoundsofflourwellmixthreequartersofapoundofgoodmoistsugarandoneounceofthebestJamaicagingerhave
readythreequartersofapoundoflardmelted,andfoureggswellbeatenmixthelardandeggstogetherandstirintotheflour,
whichwillformapasterolloutintothincakesandbakeinamoderatelyheatedoven.
Lemonbiscuitsmaybemadethesameway,substitutingessenceoflemoninsteadofginger.
248.GingerbreadSpiced
Takethreequartersofapoundoftreacle,oneegg,fourouncesofmoistsugar,anounceofpowderedginger,aquarterofan
ounceeachofmace,cloves,allspice,andnutmegpowdered,apoundofoiledbutter,andsufficientflourtomakeastiffpaste
mix well, and make into thick pieces, which should be brushed over the top with white of egg and baked for an hour in a
moderateoven.
249.AmericanGingerbread
Takehalfapoundoffreshbuttermelted,apoundandahalfofdriedandsiftedflour,thesamequantityofbrownsugar,aquarter
ofapoundofpoundedginger,nineeggs,theyolksandwhitesseparatelybeaten,oneglassofrosewater,andoneofwhitewine
mixallwelltogether,andbeatforanhourthenwithaspoonspreaditoverflattinpans,aboutthethicknessofapennypiece
bakeitofalightbrown,andwhilewarmcutitintooblongpieces,andplacethemonendtillcool,whentheywillbeverycrisp.
250.RichGingerbreadCakes
Toonepoundofdriedandsiftedflourallowhalfapoundofpoundedloafsugar,threequartersofapoundoffreshbutterwashed
in rosewater, one pound of treacle, one nutmeg grated, the weight of a nutmeg of pounded mace, and as much of pounded
cinnamon,oneounceofpoundedginger,oneandahalfofcandiedorangeandlemonpeelcutsmall,halfanounceofblanched
sweetalmondscutintolongthinbits,andtwowellbeateneggs.Meltthebutterwiththetreacle,andwhennearlycoldstirinthe
eggsandtherestoftheingredientsmixallwelltogether,makeitintoroundcakes,andbakethemupontins.
251.IndianGingerbread
Taketwelveouncesofpoundedloafsugar,aquarterofapoundoffreshbutter,onepoundofdriedflour,twoouncesofpounded
ginger,andaquarterofanounceeachofclovesandcinnamon.Mixthegingerandthespicewiththeflourputthesugaranda
smallteacupfulofwaterintoasaucepanwhenitisdissolvedaddthebutter,andassoonasitismeltedmixitwiththeflourand
otherthingsworkitup,formthepasteintocakesornuts,andbakethemupontins.
252.OatmealGingerbread
Gingerbreadmadewithoatmealinsteadofflour,besidesbeingnice,isaveryusefulaperientforchildren.
253.ExcellentCheesecakes,knownatRichmondas"MaidsofHonour"
Takehalfapoundofcurdfreefromthewheyaddtoitsixouncesofbutter,fouryolksofeggs,andsugarandnutmegtothe
tastemixalltheingredientswelllinepattypanswithapuffpaste,fillthemwiththemixture,andbakeinaquickoven.The
cheesecakesmaybeflavouredwithlemonforavariety,and,asafurthervariety,currantsandraisinsmaybeintroduced.
254.CocoanutCheesecakes
Grateagoodsizednutveryfine,andaddtoitfourorfivespoonfulsofrichsyrupandonespoonfulofrosewatersetitovera
fewcoals,andkeepstirringtillitismixedthentakeitoffthefireandletitcoolnextmixtheyolksoftwoeggswellwithit,and
bakeinsmallpapsintheshapeofcheesecakes.Thepastryforthepansmustbemadewithflourandyokesofeggs,rolledasthin
aspossiblewetthetopsofthecakeswithrosewatersiftsomerefinedsugaroverthem,andbaketheminanovenatagentle
heat.
255.Buns
Mixtogetheronepoundofflour,sixouncesofbutter,twoteaspoonfulsofbakingpowder,aquarterofapoundofsugar,one
egg,nearlyaquarterofapintofmilk,andafewdropsofessenceoflemon.Bakeimmediately.Theabovequantitieswillmake
twentyfourbunsforvariety,currantsorraisinsmaybeadded.
256.RoutCakes
Toonepoundofgroundalmondsaddonepoundofpowderedsugarmixthemtogetherwithyolksofeggstoastiff,yetflexible
pastethenformitintosmallbiscuitsintheshapeofcoronets,shells,filberts,birds'nest,rings,oranyotherfancyshapeslet
themremainfiveorsixhours,orallnight,uponthebakingtininawarmoven.
257.FrenchPancakes
Beat separately the yolks and whites of seven eggs beat with the yolks four tablespoonfuls of pounded loaf sugar, the same
quantityofflour,onepintofcreamormilk,thegratedpeelandjuiceofonelemon,andtwotablespoonfulsofrosewateradd
thebeatenwhitesthelastthing.Allowthreetablespoonfulstoeachpancake.
258.CommonPancakes
Withnearlyhalfapoundofflourmixfivewellbeateneggs,andthenadd,bydegrees,aquartofgoodmilkfrytheminfresh
lard,andservethemwithpoundedloafsugarstrewedbetweeneach.

259.IndianPancakes
Addtothreewellbeateneggsapintofnewmilk,threetablespoonfulsofflour,somesugar,andalittlepoundedcinnamonmix
allwelltogether,andfryinbutterbrowntheuppersideforaminutebeforethefireserveit,cutintofour,withpoundedsugar
strewedoverit.
260.PinkPancakes
ThesearerarelyseenatanEnglishtable,althoughtheyformaverypleasingvariety.Boilalargeredbeetrootuntilitisvery
tenderthenpeelit,cutitintothinslices,poundittoapulpinamarblemortar,andstrainthroughmuslinaddtheyolksoffive
eggs, two tablespoonfuls of flour, four of cream, plenty of pounded loaf sugar, half a nutmeg grated, and a wineglassful of
brandyrubthewholeintoabatter,andfrythepancakeswithmeltedbutter,ghee,orlardservethemuphot,garnishedwith
greencandiedsweetmeats.
261.MangoFool
Takesixgreenmangoesremoveeveryparticleofthegreenpeel,cutthemintofour,andsteepthemincleanwaterthrowthe
stonesawayboilthefruitperfectlytender,pulpandpassitthroughasieve,sweetentoyourtaste,andaddtoitverygradually,
stirringallthewhile,asmuchgoodpuremilkaswillreduceittotheconsistencyofcustard.Itshouldbeeatenonthedayitis
made.
262.AnotherWay
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
creamcustardfillintoglasscups,andgratealittlecinnamonornutmegoverthem.
263.PinkMangoFool
Thepinkmangofoolisproducedbytheintroductionofbeetrootboiledverytender,bruiseddown,strainedthroughmuslin,and
addedtothepulpofthemango,andformsanagreeablevariety.
264.VanillaDrops
Takethewhitesoffoureggs,beatthemupwell,andaddthreequartersofapoundoffinelypowderedwhitesugarflavourwith
vanilla,beatupwell,anddropitonbutteredpaper.Bakeinacooloven.
265.Mincemeat
Ingredients:Threelargelemons,threelargeapples,onepoundofstonedraisins,onepoundofcurrants,onepoundofsuet,two
poundsofmoistsugar,onepoundofslicedcandiedorangepeel,oneounceofslicedcandiedcitron,thesamequantityoflemon
peel,oneteacupfulofbrandy,andtwotablespoonfulsoforangemarmalade.
Gratetherindsofthelemons,squeezeoutthejuice,strainit,andboiltheremainderofthelemonsuntiltenderenoughtopulpor
chop very finely then add to this pulp the apples, which should be baked, and their skins and cores removed put in the
remainingingredientsonebyone,andastheyareaddedmixeverythingthoroughlytogether.Putthemincemeatintoastonejar
withacloselyfittinglid,andinafortnightitwillbereadyforuse.ThisshouldbemadethefirstorsecondweekinDecember.
266.AnotherWay
Takesevenpoundsofcurrantswellpickedandcleanedoffinelyshoppedsuetbeef,theleanofsirloinofbeefmincedraw,and
citron,lemon,andorangepeelcutsmall,eachhalfapoundtwopoundsoffinemoistsugar,anounceofmixedspice,andthe
rindsoffourlemonsandfourorangesmixwell,andputinadeeppan.Mixabottleofbrandyandwhitewineandthejuiceof
thefourlemonsandorangespourhalfover,andpressdowntightwiththehandthenaddtheotherhalfandcoverclosely.It
maybemadeoneyear,tousethenext.
267.OrnamentsforCustardsorCreams
Whiskforanhourthewhitesoftwoeggs,togetherwithtwotablespoonfulsofsomesyruporthinjellylayitinanyformupona
custardorcream,pileduptoimitaterock,oritmaybeservedinadishwithcreamroundit.Theornamentmaybecoloured,if
desired,withcochineal,saffron,spinach,&c.,asdirectedinthefollowingrecipe.
268.ColouringforJellies,Creams,Ices,andCakes
Boilveryslowlyinagillofwater,tillreducedtoonehalf,twentygrainsofcochineal,andthesamequantityofalumandcream
oftartarfinelypoundedstrain,andkeepitinasmallphial.
Foryellow,useaninfusionofsaffron.
Forgreen,washwell,andpullintosmallbits,ahandfulofspinachleavesputthemintoacloselycoveredsaucepan,letthem
boilforafewminutes,andthenpressthejuice.
269.ColouringMixtures
Yellow.Into a fourounce phial put half a drachm of saffron and two ounces of spirits of wine of the strength of sixtytwo
degreesoverproof.Letitstanduntilthespiritistintedofadeepyellowthenstrainitforuse.

Red.This is produced by infusing during a fortnight two ounces of red sandalwood in a pint of spirits of wine. It at the
expirationofthattimethecolourshouldnotbedarkenough,apinchofsubcarbonateofsodawillgiveittherequiredtint.
Pink.Dissolvehalfanounceofcochinealinasufficientquantityofspiritsofwine.
Green.Putahandfulofwellcleansedvineleavesorspinachintoadecanter,fillwithspiritsofwine,andletitstandinthesun
fortenortwelvedaysstrainwhenthewinehasbecomeofabrightgreen.
N.B.Theabovecolouringmattersareonlyadaptedfortintingliqueurs,wines,lemonades,andessences.
270.FrostorIcingforCakes
Beattillverylightthewhitesoffoureggs,andaddgraduallythreequartersofapoundofdoublerefinedsugar,poundedand
siftedthroughalawnsievemixinthejuiceofhalfalemonbeatittillverylightandwhiteplacethecakebeforethefire,pour
overittheicing,andsmoothoverthetopandsideswiththebackofaspoon.
271.AnotherWay
Beattoastifffroththewhitesofthreenewlaideggs,andaddtothemonepoundofsiftedwhitesugarflourthecake,andthen
wipeitoffapplytheicingbymeansofaknifesmoothlythenbakeinaslowoven.
272.ColouredIcings
Pinkicingshouldbemadebyaddingcochinealsyrupblue,withindigoyellow,withsaffronorgambogegreen,withspinach
syruporsapgreenbrown,withchocolate.
273.FineIcingforTartsandPuffs
Poundandsiftfourouncesofrefinedloafsugarbeatupthewhiteofanegg,andbydegreesaddittothesugartillitlookswhite
andisthick.Whenthetartsarebaked,laytheicingoverthetopwithabrushorfeather,andthenreturnthemtotheovento
harden,buttakecarethattheydonotbecomebrown.
274.RaspberryIcedCream
Mixatablespoonfulofpoundedloafsugar,twotablespoonfulsofraspberryjellyorjam,andalittlecochinealtoheightenthe
colour,withthejuiceofalargelemonstrain,andputintothefreezingpotcoveritcloselyandplaceitinabucketwhichhasa
smallholenearthebottom,andaspigottoletthewaterrunoff,withplentyoficebrokensmall,andmixedwiththreeorfour
handfulsofcoarsesaltpresstheicecloselyroundthefreezingpot,turnitroundandroundforabouttenminutes,takeoffthe
cover,andremovewithaspoonthefrozencreamtothecentrecoveritagain,andturnittillallbeequallyiced.Serveitinchina
icepailsinblock,orputitintomoulds,coverthemsecurely,andreplacetheminthebucket,withiceandsaltasbefore,foran
hour or more dip the moulds into cold water before turning out, and serve immediately. Water ices are made in this way,
substitutingwaterforcream.
275.ApricotIcedCream
Mixatablespoonfulofpoundedloafsugarwithtwoofapricotjam,thejuiceofalemon,andhalfanounceofblanchedbitter
almondspoundedwithalittlerosewateraddapintofcream,stirallwelltogetherbeforeputtingitintothefreezingpot,and
freezeitasdirectedabove.
276.MilleFruitIcedCream
Strain the juice of three lemons, and grate the peel of one mince finely a dessertspoonful each of orange marmalade, dried
cherries,andpreservedangelicaaddtothesehalfapintofsyrup,andmixthewholewithapintandahalfofcream,orapintof
water,andthendropinhereandthereafewdropsofthepreparedcochineal.Putitintoamould,andfreezeasabovedirected.
277.OrangewaterIced
Mixwithapintofwaterthestrainedjuiceofthreeorangesandonelemon,alsothegratedpeelofoneorangesweetenitwell
withsyrup,andfreezeit.
278.JuiceofFruitIced
Pressthroughasievethejuiceofapintofcurrantsorraspberries,orotherfruitpreservedfortartsaddtoitfourorfiveounces
ofpoundedloafsugar,alittlelemonjuice,andapintofcream.Itmaybewhiskedprevioustofreezing,andamixtureofthe
juiceinwhichthefruitwaspreservedmaybeused.
279.OrangeIcedCream
Boildownaseerandahalfofmilktohalfthequantitywithsomeisinglassandaquarterofaseerorhalfapoundofsugarstrain
throughasieve,andwhenperfectlycooladdthejuiceoftwelveoranges.Mixwell,putintofreezingpotswithtwoseersorfour
poundsofrawriceandsomesalt,andfreezeasabove.
280.BaelSherbet
Takeaperfectlyripesweetbael,andscoopoutthewholecontentsintoabowlmakeapasteofitwithalittlewaterthenadd
sugartotaste,andasmuchwateraswillbringittotheconsistencyofgoodhoneythenpassitthroughafinesieve,leavingall
the fibres and seeds behind it is a most delicious drink, and if taken early in the morning in rather a liquid statesay of the

consistencyofporterservesasamosteffectiveaperientinanaturalandhealthyformbutiftakenoftheconsistencyofthick
peaorpotatosoup,ithasadirectlycontraryeffect,andassuchisinvaluableinallcasesofrelaxedbowels.
281.Mallie,orCreamaspreparedbytheNatives
Boildownoveraslowfiremilktolessthanhalfitsoriginalquantity,andwhencolditwillbeofthestrengthandconsistencyof
awellmadeblancmange.
N.B.ThebestIndiansweetmeatsaremadeofmallie.
282.TyreorDhye
Warmsomemilkwithoutboilingitstirintoitalittlestalebutteraboutthesizeofalargepeaputthevesselinawarmplace
wellcoveredover,andinthecourseofeightortenhoursthetyrewillbeready.
283.Yeast
Boilonepoundofgoodflour,aquarterofapoundofbrownsugar,andalittlesaltintwogallonsofwaterforonehourwhen
milkwarm,bottleitcloseitwillbefittouseintwentyfourhours.Onepintofthiswillmakeeighteenpoundsofbread.
284.AnotherWay
Taketwopoundsofsoojeeorflour,aquarterofapoundofbrownsugarorsuckur,andhalfadrachmofhops.Drythehopsin
thesun,andthenreducethemtofinepowder,bypoundinginamortar.Mixthesoojeeorflourandpowderedhopswithalittle
water,justsufficienttomakeastiffdoughthenaddthesugarandkneadallwelltogether.Rolltheleavenintoaball,wrapit
lightlyinacleancloth,theninablanket,andputitawayforthreedays,whenitwillbereadyforuse.
N.B.Ifworkeduporkneadedoncedailyduringthethreedays,thefermentationwillbemoreperfect.
Theabovequantitywillbesufficientfortwentyfivepoundsweightofbread.

GARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE
DISHES,PUDDINGS,ETC.
285.CasseroleofPotatoes
Peelandboilsomegoodmealypotatoes,poundthem,andmixwiththemsomebutter,cream,andalittlesaltputthemaboutan
inchandahalfhighuponadish,andleaveanopeninginthecentrebakeitofalightbrowncolour,andtakeoutasmuchmore
fromthecentreaswilladmitofaragout,fricasseecutlet,ormacaronibeingputin.
286.RissolesorCroquets
Minceveryfinelysomecoldroastmeatorfowlandasmallbitofbaconseasonitwithgratednutmegandsaltmoistenitwith
cream,andmakeitupintogoodsizedballsdipthemintoyolksofeggsbeatenup,andthenintofinelygratedbread.Bakethem
inanoven,orfryofalightbrowncolour.Beforeserving,drainthembeforeafireonthebackofasieve.Garnishwithfried
parsley.
287.Fricandellans
Minceabouttwopoundsoftenderleanbeefandthreequartersofapoundoffreshsuetthenpoundtillitisassmoothasapaste,
andcarefullypickoutallthethreadsandsinewsaddfourwellbeateneggs,halfapintofrichcream,andasmuchgratedand
siftedbreadaswillmakeitsufficientlyconsistenttoformintorollsresemblingcorksandseasonwithsaltandpepper.Boilthe
corksinsomegoodstock,orinboilingwater,orfrythem.

288.Forcemeat
Minceveryfinelythefollowingingredients:Threeouncesoffreshbeefsuet,oneoffatbacon,threeofrawordressedveal,two
ofgratedbread,alittlegratedlemoneel,nutmeg,pepper,salt,andfinelymincedparsleymixallwelltogether,andbindwith
thebeatenyolksofeggsmakeitintocroquetsorballs,thesizeoflargenutmegs,andfrythemingheeorclarifiedbeefdripping,
oruseitforstuffing.
289.Forcemeatballs
May be made of pounded veal or mutton, minced beef suet or fat of veal, taking an equal quantity of meat, suet, and grated
breadcrumbsaddabitoffatbaconchopped,seasonwithsalt,pepper,andgratednutmeg,andmixallwelltogetherwiththe
beatenyolkofanegg.
290.AnotherWay
Tohalfapoundofbeeforvealaddhalfapoundofudderminceandpoundtoapulpinamortarremoveallgristleandpartsnot
pulped,andmixwithitthefinelygratedcrumbsofasliceofstalebread,andatablespoonfuloffinelychoppedparsleysoften
downthewholewithsomemilkorgravy,thenaddateaspoonfuloffinelypoundedpepperandateaspoonfulofsaltrubdown
thewholewelltogether,andaddthewhitesandyolksoftworaweggs,wellbeatenupmakeintoballs.Ifforsoup,thesizeof
the balls should be that of small nutmegs if to garnish made dishes, make them into the size of large walnuts or of ordinary
croquetsorrissoles.
291.ForcemeatOnions
Peelfourorfivelargeonions,scoopouttheinside,fillthemwithforcemeat,androasttheminanoven.
Theymaybeservedwithroastturkeyorfowl.
292.ForcemeatforFish
Pickfromthebonesthemeatofalargebeckty,hilsa,oranysortofwhitefishminceitfinely,andaddthesameproportionsof
minced suet and grated bread, a few chopped oysters, and some boiled parsley chopped season with a little pounded onion,
cayennepepper,salt,nutmeg,andlemonpeelmixallwelltogether,andbinditwiththewellbeatenyolksofeggsrollitinto
smallballs,andfrythem.
293.EggBalls
Grinddowntoapowderorpastetheyolksoffourhardboiledeggsaddateaspoonfulofveryfinelysiftedflour,sometender
leavesofparsley,finelychopped,andalittlewhitepepperandsaltgrind,andmixallwelltogetherwiththeyolkofarawegg
rollintosmallballs,andboilfortwoorthreeminutes.
294.BrainCakes
Havingpreviouslyboileddownthebrains,bruisethem,andaddateaspoonfuloffinelysiftedflour,somegratednutmeg,pepper,
andsalt,andaraweggthenrolloutlikepiecrusttothethicknessofarupee,punchoutcakesofthesizeofSpanishdollars,and
frythem.
295.AnotherWay
Take the brains and remove any veins, &c. chop well with a knife, add salt, nutmeg, and pepper, a little raw egg, and flour
enoughtomakethemsticktogethermixwell,makeintocakesaboutthesizeofthetopofliqueurglasses,andfrythembrown
onbothsides.
296.SauceforSalads
Bruisedownwhenquitecoldtheyolksoffourhardboiledeggs,andrubintothemhalfateaspoonfulofpepper,oneofsaltand
onetablespoonfulofsugar,withtwotothreetablespoonfulsofpreparedmustard.Whenwellrubbedtogether,addverygradually
fourtablespoonfulsofoil,stirringitthewholewhilewhenwellmixedaddadessertspoonfulofLeeandPerrin'sWorcestershire
sauce,onetablespoonfulandahalfofwhitewinevinegar,andadessertspoonfuloftarragonvinegar.
Ifthesauceberequiredthickerthanusual,takeeitheralargernumberofeggsorateaspoonfuloradessertspoonfulofcornor
otherflourputitintoacup,pouroveritthequantityofvinegarprescribedabove,placethecupinasaucepanofboilingwater
overthefire,andstiruntilthevinegarthickenstothedesiredconsistencythenmixitgraduallyintothepreparationofeggs,oil,
&c.
297.SauceforLobsterSalad
Observeallthedirectionsgivenintheforegoingrecipe,addingtotheyolksofthehardboiledeggssomeofthespawnorred
coral of the lobsters and a dash of essence of anchovy. Omit the sugar, and instead of the Worcestershire sauce substitute
mushroomcatsupandIndiantappsauce.
298.ExcellentFishSauce
Washandbonetwoanchovies,andrubthemupinamortarwithaquarterofapoundofbutterandhalfateaspoonfulofflour.
Puttheseintoasmallsaucepanthenaddtotheyolksofthreeeggswellbeatenup,twotablespoonfulsoftarragonvinegar,a
smallbunchofsweetherbs,consistingofparsley,greenonions,andabayleaf,andalittlesalt,pepper,andnutmegstirthese
overthefireuntilthesauceisthick,butbecarefulnottoletitboil,oritwillburn.Serveitupinasaucetureen.

299.SauceforBoiledMuttonorBoiledBrisketofBeef
Warmasaucepan,andmeltinittwochittacksorfourouncesofbutterfreeofwaterfryinitatablespoonfuloffinelysliced
onionswhenhalfbrowned,putingraduallytwotablespoonfulsoffinelysiftedflour,takingcaretokeepstirringitthewhole
time then add gradually eight chittacks or sixteen ounces of pure milk, and lastly two wineglasses of vinegar, with finely
poundedwhitepepperandsalttotaste.Thissauceiswithoutitsequal.
300.FreshTomatoGravySauceforMadeDishes
Takefortytomatoes(halved),somesoupherbs,andsaltboiltheminalittlestockstrainthroughasieve,replaceonthefire,and
thicken with the addition, more or less, of a dessertspoonful of arrowroot or corn or other flour, to obtain any required
consistencyfinallyaddateaspoonfulofgoodEnglishvinegarifasharpergravysauceberequired,insteadofthevinegaradd
eitheradessertspoonfuloftappsauceorateaspoonfulofchilivinegar.
301.TappSauceGravyforMadeDishes
Thicken a good seasoned stock with arrowroot or cornflour add to every cup of the thickened stock a tablespoonful of tapp
sauce.Pouritwhilehotoverchicken,veal,beef,orprawncutlets,orothermadedishes.
302.SauceforCucumberSalad
SliceintoasoupplatetwolargePatnaonionsandacoupleoffreshchiliessprinkleoverwithgroundpepperandalittlesalt
thenaddtwotablespoonfulsofvinegar,andallowtostandfortwoorthreehoursbeforeaddingtoittheslicedcucumbers.This
sauceisalsousedoccasionallyforlobsterandprawnsalads.
303.ParsleySauce
Pick,clean,andmincefinesomefreshgreencrispparsley,andputitintoatureenwithatablespoonfulofchoppedcapersanda
teaspoonfulofgoodEnglishvinegar.Frytoanicelightbrownadessertspoonfulofcurryonionsintwochittacksorfourounces
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
teaspoonfulofsalt,andalittlepepperallowtosimmeruntilofasufficientconsistencythenpouritoverthemincedparsleyand
capers,mixwelltogether,anditisreadyforuse.
304.OnionSauce
CleanandboilsixoreightgoodPatnaonionsallowthewatertodrainawayfrytoalightbrowncolour,intwochittacksorfour
ounces of butter, free of water, a dessertspoonful of finelysliced curry onions then gradually mix into it a tablespoonful of
finelysifted flour and half a seer of milk, taking care through the whole operation to keep stirring the sauce to prevent its
lumpingaddateaspoonfulofsaltandaquarterofateaspoonfulofpepperlastofalladdtheboiledonions,andinafewminutes
thesaucewillbeready.
305.WhiteOnionSauce
PeelandcutinhalveseightlargeandperfectlysoundwhitePatnaonions,andsteeptheminwaterforhalfanhourthenboil
them until quite tender drain them of all water then chop and bruise them fine, and put them into a saucepan, with half a
chittackoroneounceofbutter,halfateaspoonfulofsalt,andsomemilkputthemixtureoverabriskfire,andkeepstirringtillit
boilsthenrubthewholethroughasieve,afterwhichaddsufficientmilktomakethesauceoftheconsistencyrequired.Thisisa
favouritesauceforboiledmutton,overwhichsomeoccasionallystrewatablespoonfulofcapers.
306.BrownOnionSauceforGravy
Heatonechittackortwoouncesofbutter,freeofwater,inwhichfrytoalightbrownhalfadozenwellselectedwhitePatna
onionsfinelyslicedthenstirintoitgraduallyhalfachittackoroneounceofflouraddalittlestockandsomepepperandsalt,
boilupforafewminutes,strainthroughasieve,andthenaddatablespoonfulofportwine,andthesameofmushroomcatsup.
Lemonjuiceorvinegarmaybeaddedifasharpergravyberequired.
307.SauceforBoiledBeef
Mincealargeonion,parboilit,anddrainoffthewaterputtheonionintoasaucepan,withatablespoonfuloffinelychopped
parsley,somegoodgravy,andoneounceofbutterdredgedwithalittleflourletitboilnearlytenminutes,andaddaspoonfulof
cutcapers.Thesaucemustbethoroughlyheatedbeforebeingservedup.
308.SauceforanykindofMeat
Takethreetablespoonfulsofgravy,twoofvinegar,abladeofmace,alittlepepperandsalt,andalargeonionslicedboiland
strain.
309.LobsterSauce
Poundveryfinelythespawnofalobster,rubitthroughasieve,mixitwithaquarterofapoundofmeltedbutter,andthenadd
themeatofthelobstercutintosmallbits.Makeitquitehot,butdonotallowittoboil.
310.OysterSauce
Beardandscaldtheoystersstraintheliquor,andthickenitwithalittleflourandbuttersqueezeinalittlelemonjuice,andadd
threetablespoonfulsofcream.Heatitwell,butdonotletitboil.

311.SauceforRoastBeef
Mix well together a large tablespoonful of finelygrated horseradish, a dessertspoonful of made mustard, and half a
dessertspoonfulofbrownsugarthenaddvinegartillitbeasthickasmademustard.Serveinasaucetureen.
312.TomakeaQuartBottleofFishorMeatSauce
Tohalfabottleofvinegarputoneounceofcayenne,twoclovesofgarlic,onetablespoonfulofsoy,twoofwalnut,andtwoof
mushroomcatsup.Letitstandsixdays,shakingitfrequentlythenaddtheremaininghalfofthebottleofvinegar,letitstand
anotherweek,strain,andputitintosmallbottles.
313.PinkSauceforFish
Putintoapan,orwidemouthedjar,onequartofgoodvinegar,halfapintofportwine,halfanounceofcayenne,onelarge
tablespoonfulofwalnutcatsup,twoofanchovyliquor,aquarterofanounceofcochineal,andsixclovesofgarlic.Letitremain
fortyhours,stirringittwoorthreetimesadayrunitthroughaflannelbag,andputitintohalfpintbottles.
314.BreadSauce
BoilinapintofwaterthecrumbofaFrenchrollorofasliceofbread,amincedonion,andsomewholepepperwhentheonion
istenderdrainoffthewater,pickoutthepeppercorns,andrubthebreadthroughasievethenputitintoasaucepan,withagill
ofcream,abitofbutter,andalittlesaltstirittillitboils,andserveinasaucetureen.
315.AppleSauce
Pare,core,andslicesomeapplesboiltheminwaterwithabitoflemonpeelwhentender,mashthemaddtothemabitof
butterthesizeofawalnut,andsomebrownsugar.Heat,andserveinasaucetureen.
316.EggSauce
Boilthreeorfoureggsaboutaquarterofanhourputthemintocoldwater,takeofftheshells,cutthreeofthewhitesandfour
yolksinsmallpieces,mixthemwithmeltedbutter,andheatitwell.
317.ShrimpSauce
Picksomeshrimpsnicelyfromtheshell,putthemintomeltedbutter,andaddatablespoonfuloflemonpickleandvinegarheat
it.
318.MintSauce
Pick and wash some green mint add, when minced, a tablespoonful of the young leaves to four of vinegar, and put it into a
saucetureen,withateaspoonfulofbrownsugar.
319.PuddingSauce
Mixwithhalfapintofmeltedbuttertwowineglassesofsherryandatablespoonfulofpoundedloafsugarmakeitquitehot,and
serveinasaucetureen,withgratednutmegonthetop.
320.ParsleyandButter
Pickandwashcleanalargebunchofparsley,tieitup,andboilitforafewminutesinwaterdrainandchopitveryfinely,add
somemeltedbutter,andmakeitquitehot.Itisbettertobemadethickwithparsley.
321.MeltedButter
Dustalittleflouroveraquarterofapoundofbutter,andputitintoasaucepan,withaboutawineglassofwaterstiritoneway
constantlytillitismelted,andletitjustboil:aroundwoodenstickisthebestthingtostirbatterwithinmelting.Ifthebutteris
tobemeltedwithcream,usethesameproportionasofwater,butnoflourstiritconstantly,andheatitthoroughly,butdonotlet
itboil.
322.FrenchMeltedButter
Mix in a stewpan, with a quarter of a pound of fresh butter, a tablespoonful of flour, a little salt, half a gill of water, half a
spoonfulofwhitevinegar,andalittlegratednutmeg.Putitonthefire,stirit,andletitthicken,butdonotallowittoboil,lestit
shouldtasteoftheflour.
323.StuffingforHareorKid
Parboiltheliver,andminceitaddanequalquantityofgratedbread,doublethequantityoffatbaconchopped,andabitofbutter
thesizeofawalnut.Seasonwithpepper,salt,nutmeg,choppedlemonthyme,andparsleybindwithaneggbeaten.
324.StuffingpeculiarforFowlsonly
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 breadcrumb, and some eight or ten olives stoned, and cut or chopped small the quantity of
potatoes and breadcrumb may be increased or decreased according to the size of the fowl or number of fowls to be stuffed
moistenwithalittlestockorgravybeforestuffingthefowls.

325.StuffingforRoastPig,RoastKid,FilletsofVeal,andDuck
Breakup,butnotmash,sixboiledpotatoeswithonechittackortwoouncesofbutterfreefromwatercutintofineslicestwo
white Patna onions, take a little finelychopped suet, finelygrated crumbs of a slice of stale bread, a teaspoonful of ground
pepper,ateaspoonfulofsalt,allkindsofsoupherbs,andadessertspoonfuloftomatoortappsauce,addalittleofthestockor
gravyofthegiblets,&c.,andstuffthepig,kid,orbird.Thequantityofpotatoesmaybeincreasedordecreasedaccordingtothe
sizeoftheroasttobestuffed.
N.B.Thelivermaybecutuporminced,andaddedtothestuffing.
326.StuffingforBoiledTurkey,Goose,orDuck
Minceaquarterofapoundofbeefsuet,andgratefinethecrumbsofathicksliceofstalebreadaddagoodquantityofsoup
herbs,finelyslicedandchoppedPatnaonions,lemonpeel,somegratednutmeg,ateaspoonfulofwhitepepper,ateaspoonfulof
salt,halfadozenoysters,andananchovy,orintheabsenceofanchoviesalittlemincedhamortonguemeltdownonechittack
ortwoouncesofbutterthenthrowintheaboveingredientsandwarmupwellmoistenwithstock,andthenstuffthebird.
327.StuffingforRoastDuck
Sliceintofinelongstripsorribbonsasmuchoftheheartorinsideofayoungtendercabbageaswillsufficeforstuffingwash
anddryitthroughacolander,andshakeitupinanapkin,withoutcrushingordestroyingthecrispnessoftheleavestakeforthe
stuffingasmuchonlyaswillsufficetostuffthenumberofducksintendedtobedressedaddforeachduckateaspoonfulof
finelypoundedpepper,andoneofsalt,withthreeclovesofgarlic,andtwochittacksorfourouncesofbutterfreeofwaterstuff
yourbirdsandbakeorroastasyouplease.
328.StuffingforRoastTurkeyorGoose
Break,blanch,andsliceupveryfinetwentyfiveBarcelonanutsandadozenJordanalmonds,andsetasidefry,intwochittacks
orfourouncesofbutterfreeofwater,fourtablespoonfulsoffinelyslicedonionsaddtoitonedozenoysters,halfadozenboiled
potatoesbrokenupsmall,butnotmashed,aporkorbeefsausagebrokenupsmall,therindofafreshlemonfinelyslicedand
chopped,thecrumbofasliceofstalebreadgratedfine,somegardenherbs,gratednutmeg,plentyoffinelypoundedpepper,and
salttotastethenaddtheslicednuts,andasmuchstockaswillcoverthewholeofthemixture,andallowittosimmerovera
slowfireuntilitisreducedtotheconsistencyofstuffingnextaddthejuiceofalemonandalittlemushroomcatsupandport
wine,andstuffthebird,afterfixingthestuffingwithanegg.
329.JellyforCookedBirds,Meats,orMadeDishes
Boildowneightcalves'feet,withsomepepperandsalt,twoonions,aheadofcelery,andtwocarrots,inthreeorfourquartsof
water, according to the quantity of jelly required when perfectly boiled down strain it lightly without bruising the onions or
carrotsletitcool,andremoveallthefatthen,withadozenclovesandthejuiceandrindofalemon,boilitagain,addinga
tablespoonfulofsoyoranyotherdarkcoloured,rich,andwellflavouredsaucebeatuptoalightfroththewhitesoffoureggs,
andclearthesouporjellyaddawineglassofbrownsherry,andrunordripitthroughflannel.Pourwhatyourequireoverthe
readycookedordressedmeatintomoulds,andlettherestcoolinsomelargeflatdish,andcutitupsmallforgarnishingthemeat
orbirdwhenservedup.

INDIANPICKLES,CHUTNEES,SAUCES,ETC.
330.LoveappleorTomatoSauce
Ingredients:Fivehundredtomatoestwopoundsofgreenginger,groundfineapoundandahalfofgarlic,groundfineone
poundofchilies,groundfineonepoundofchilies,groundfineonepoundofsaltthreepoundsoftamarindsandthreequartsof
vinegar.

Steepthetamarindsfortwelvehoursinaquartofthevinegarstrainthemthroughasieve,rejectingthestones,andaddtheother
twoquartsofvinegar,allthegroundcondiments,andsaltbreakthetomatoesintothemixture,andboilthewhole,stirringitall
thetimeuntilitthickensremoveitfromthefire,andwhencoldstrainitcarefullyandbottletheliquid,whichisthesauce.
331.TomatoorLoveappleChutnee
Ingredients:Twohundredlargeripeloveapples,fourouncesofraisins,sevenouncesofsalt,fourouncesofsugar,eightounces
ofchilies,finelysliced,fourouncesofgroundgarlic,andsevenouncesofgroundmustardseed.
Parboilthetomatoesinaquartofvinegar,addtheotheringredients,andallowthewholetostandfortentotwelvehoursthen
boilitfortwentytothirtyminutesoveraslowfirewhencold,bottleit.
332.TappSauce
Ingredients:Threeseersorsixpoundsofpeeledandslicedmangoes,twopoundsofgroundraisins,apoundofgroundgarlic,
halfapoundofgroundchilies,apoundandahalfofgroundginger,apoundofsugar,twopoundsofsalt,aquartoflimejuice,
andsixquartsofvinegar.
Mixalltheabovewelltogether,putitintostonejars,andexposeittothesunfortwentydaysoramonth,afterwhichdrainaway
theliquid,whichisthesauceboilitfortentofifteenminutes,andwhencoldbottleandcorkit.
333.SweetChutnee
Therefuseofthetappsaucemakesanexcellentchutneewiththeadditionofsomethicksyrup,afewdrieddates,afewmore
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
absorbedandthechutneereducedtoaproperconsistencywhencool,bottle,andcorkitwelldown.
334.AnotherWay
Ingredients:Twohundredgreenmangoes,peeledandsliced,fourpoundsofsalt,threepoundsofgroundgarlic,threepoundsof
groundginger,onepoundofchilies,finelysliced,fourpoundsofraisins,halfadozenbayleaves,eightpoundsofsugar,and
fourquartsofvinegar.
Makeallthesugarintoasyrupwithtwoquartsofthevinegar,inwhichtheslicedmangoesmustbeboiledwhenhalfdone,
throwintheotheringredients,andmixupwelllastofall,addtheremainingtwoquartsofvinegar,andwhenthechutneebegins
tothickenremoveitfromthefireletitcool,andthenbottleit.
335.SweetMangoChutnee
Ingredients:A hundred green mangoes, peeled and sliced, two seers of tamarinds stoned, the syrup of six pounds of sugar
boiledinthreequartsofvinegar,onetablespoonfuloffinelypoundedcinnamon,twopoundsofsalt,twopoundsofslicedginger,
twopoundsofcleanedandpickedraisins,threequartsofvinegar,andonedessertspoonfulofgratednutmeg.
Peelthemangoes,cutthemintofineslices,andsteeptheminsaltforthirtysixhoursdrainawaythesaltwater,andboilthemin
thethreequartsofvinegarwhencool,removethemintoapreservingpan,mixinallthecondimentsandotheringredients,and
allowthewholetosimmerforhalfanhour,pouringinthesyrupgradually,andmixingallthetime,untilthevinegarandsyrup
havebeenabsorbed,andthechutneehasacquiredthedesiredconsistencybottleandcorkwhenperfectlycold.
336.HotSweetMangoChutnee
Ingredients:Ahundredgreenmangoes,thesyrupoffourpoundsofsugarandthreequartsofvinegar,fourpoundsoftamarinds,
stonedandstrained,threequartsofvinegar,eightortenbayleaves,onepoundofgreenchilies,twopoundsofslicedginger,one
poundofclovesofgarlic,onepoundofraisins,andtwopoundsofsalt.
Peelandcutthemangoesintofineslices,andsteeptheminsaltfortwentyfourtothirtysixhoursremovethemangoesfromthe
salt water, and boil them in three quarts of vinegar when quite cool, lay them in a preservingpan, sprinkle over them the
remainingsalt,addallthecondiments,tamarinds,raisins,&c.,andallowthewholetosimmerforhalfanhour,stirringallthe
time,withthesyrup.Itshouldnotbebottleduntilquitecold.
337.TamarindChutnee
Ingredients:Fourpoundsofripetamarindswithoutthestones,aquarterofapoundeachofgroundchilies,ginger,andgarlic,
twoouncesofgroundcinnamon,halfapoundofpickedcurrants,halfapoundofraisins(thesmallCaboolarethebest),two
poundsofsoftsugar,aquarterofapoundofsalt,andaquartofvinegar.
Putthewholeintoaglazedearthenpreservingpan,pouroveritaquartofvinegarorsyrup,orasmuchaswillentirelycoverthe
mixture, and mix all well together then allow it to simmer over a quick fire until the vinegar or syrup is absorbed and the
chutneethickenedtotherequiredconsistencyitmustbestirredduringthewholetimeitisonthefire.
N.B.Thetwopoundsofsugarandthequartofvinegarmaybemadeintosyruporusedseparately.
338.Cussoondee
Peelandslicefineahundredgreenmangoes,steeptheminsaltfortwelvehours,thenputthemunderaheavypressurefortwo
hours,anddrainawayallthewaterthenmixwiththemhalfapoundeachofgroundchilies,ginger,andgarlic,halfapoundof
bruised mustardseed, two pounds of tamarinds without the stones, and some salt when the whole is thoroughly mixed, pour
overitasmuchwarmedorcookedmustardoilaswillentirelycoverit,andcookitfortentofifteenminutesoverabriskfire

whencoldbottleit,takingcarethatitiskeptseveralincheswellundertheoil,andthatitiswellcorked,oritwillspoil.
339.MangoAmchoor
Peelandquartersomegreenmangoessprinklewithsalt,andexposethemtothesununtiltheybegintodryupthenrubthem
with dry pounded turmeric, chilies, and dry ginger sprinkle more salt, and expose them to the sun again, until they are quite
driedup,whentheymaybebottledandkeptforuse.
340.PickledCabbage
Quarterafullsizedcabbage,keepitinsaltforfortyeighthours,andthendrainawayallthewater.Prepareapickleorbrineof
saltandwaterintheproportionofeightouncesofsalttotwentyfourouncesofwater,andboilitwithhalfanounceeachof
peppercornsandbayleavespackthecabbagelooseinawidemouthedstonejar,andpouroveritthecoldpickleorbrine,which
shouldhavebeenboiledthedaybefore.Caremustbetakentokeepthemouthofthejaralwaysairtight,orthecabbagewillrot.
Whenrequiredforuse,takeoutasmuchaswillberequired,steepitinfreshcoldwaterforanhourortwo,andthenboilitthe
sameasfreshcabbage.
341.RedCabbagePickle
Slicethecabbage,andsprinklesaltovereachlayeraftertwentyfourhoursremoveitintoacolander,andallowallthesaltwater
todrainthenputthecabbageintoapan,pourinsufficientboilingvinegartocoverit,andaddafewslicesofredbeetrootwhen
cold,putitintoglassbottlesandcorkdown.
342.RedCauliflowerPickle
Thisisaveryuncommon pickle,and looksparticularly pretty inwhitebottles.Cutthe cauliflower into piecesofequalsizes,
sprinklewithsalt,andplaceitinthesunforacoupleofdays.Makeasyrupofvinegarandsugar:toeveryquartofvinegarputa
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
vinegaradeepredcolour.Whenallthesaltwaterhasdrainedaway,putthecauliflowerintoapan,andpouroverittheboiling
hotvinegarorsyrupthroughafinesieve,inordertoleavebehindthesticksofcinnamonandfibresofthebeetrootwhencold,
putthepickleintonicewhitebottlesandcork.
343.PatnaorBombayOnionPickle
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,andothersalads,orforthepreparationofmustard.Puttheparboiledonionswhencoldintowidemouthedbottles,
layingthemalternatelywithfreshredchilies,afewblackpeppercorns,somefinelyslicedgreenginger,andalittlesalt.Fillthe
bottleswithvinegar,andcorkthem.
344.MangoesPickledWhole
Peelanddividesomelargesizedmangoessufficientlytoadmitofthestonesbeingeasilyextractedrubthemoverwithsalt,and
exposethemtothesunfortwoorthreedaysthendrythemwithanapkin,andstuffeachmangowithafewclovesofgarlic,
finelyslicedchiliesandginger,somecullungeeseeds,acloveortwo,andastickortwoofcinnamontiethemsecurelywith
strongsewingcotton,andputthemintobottles,withvinegarsufficienttocoverthemcorkthebottleswell,andexposethemto
thesunforfifteentotwentydays.Thepicklewillbereadyforuseinthreeorfourmonths.
Topreventthepicklespoiling,itisnotunusualtopouratablespoonfulortwoofmustardoiloveritwheninthebottle.
345.SweetMangoPickle
Peelandquarterahundredgreenmangoes,andsteeptheminsaltforthirtysixhoursdrainoffthesaltwater,wipethemangoes
dry,andputthemintoapreservingpan,withaseerortwopoundsofslicedginger,andhalfaseerofchiliesfinelyslicedpour
inasyrupmadeofsugarandvinegar(halfaseeroftheformerintwoquartsofthelatter),andallowthewholetosimmerforten
tofifteenminutesbottlewhenquitecold.
346.LongPlumPickle
Takethelongplums,orwhatthenativescallnarkolleebhyarremovethepeel,andkeeptheminsaltinthesunforadayortwo
drainawaythesaltwater,andputthemintobottles,inlayersalternatelywithfreshchilies,clovesofgarlic,gingerfinelysliced,
and peppercorns add a little more salt, and pour in as much vinegar as will cover the whole cork and expose to the sun for
fifteentotwentydays.ThisisoneofthemostdeliciousofIndianpicklesitwillnotbefitforuseuntiltheplumshavepickled
forsixmonths.
347.SweetLongPlumPickle
Ismadeineveryrespectaccordingtotheforegoingrecipe,withtheadditionofasyrupintheproportionofaquarterofapound
ofsugartoeveryquartofvinegar,andafewsticksofcinnamon.
348.RoundPlumPickle
Gettheperfectlyripefruit,whichthenativescallcoolputthemintoadampcloth,androllthemabouttofreethemofdust
sprinklethemwellwithsalt,andstandtheminthesunforthreeorfourdaysthendrainawayallthewater,andbottletheplums
alternatelywithclovesofgarlic,greenorfreshredchilies,slicedginger,peppercorns,andgroundmustardseedaddalittlesalt,
fillupthebottleswithvinegar,andcork,andexposethemtothesunforfifteentotwentydays.

349.RoundPlumPicklewithMustardOil
Ismadeliketheabove,theonlydifferencebeingthatsomemustardoilispouredoverthevinegar,andallowedtofloataboutan
eighthofaninchthickoverthesurface.
350.DryFruitPickle
This is the pickle of all pickles. Take equal quantities of "dry dates," called the shawarah, khobanee, or Arabian apricots
allobhokara,aspeciesofArabianplumordamsonEnglishprunes,ratherofthedrysortandNormandydrypippins.Washand
cleanthemthoroughly,particularlytheArabiandryfruits,whichareverydirty,anddrythemwellinthesun.Stewthedrydates
for ten to fifteen minutes, cut them up into rings, and throw away the stones. Make a syrup of good French vinegar, in the
proportionofaquarterofapoundofgoodcleansugartoaquartofFrenchvinegar.Afterquarteringthepippins,arrangethem
andtheotherfruitinawidemouthedbottleinalternatelayers,withfinelyslicedginger,peppercorns,sticksofcinnamon,and
smallsprinklingsofsaltthenpouroverthewholeasmuchofthevinegarsyrupaswillentirelycoverthefruitcorkthebottle
welldown,exposeittothesunforafewdays,anditwillbefitforuseinamonth.
351.GreenMintVinegar
Putintoawidemouthedbottleenoughfresh,cleanmintleavestofillitloosely,andfillitupwithgoodvinegar.Afterithas
beenstoppedclosefortwoorthreeweeks,pouroffthevinegarclearintoanotherbottle,andkeepitwellcorkedforuse.Serve
withlamborkidwhenfreshmintcannotbeobtained.
352.AnotherWay
Fillawidemouthedbottlewithfresh,fullgrown,greenmintleavespourinaquartofvinegaraftertenorfifteendaysstrain
away the liquor, and refill the bottle with fresh leaves pour back the liquor, and after it has steeped for ten or fifteen days
longer,strainandbottleforuseasrequired.
353.HorseradishVinegar
Tothreeouncesoffinelyscrapedhorseradishaddaquartofvinegarandadrachmofcayenne,someblackpepperandcelery
seeds,andoneounceofbruisedonionsaftereightortendaysfilterthevinegar,whichwillserveasanexcellentrelishforcold
beef,salads,&c.,andforthepreparationofmustard.
354.ChiliVinegar
Pick,clean,andputintoaglassstopperedbottleonechittackortwoouncesofbirds'eyechilies,andpouroverthemapintand
halfofthebestvinegarafteramonth'stimefilterthroughblottingpaperapintofthevinegaraddtowhatremainshalfapint
moreofvinegar,andexposeittothesunforafewdays,whenthesecondportionwillalsobereadyforuse.
355.EssenceofChilies
PickonechittackortwoouncesofthebestdriedPatnachiliesexposethemtoahotsunforanhourthenpoundthemtoasfinea
powderaspossibleputthepowderintoastopperedbottlewithateaspoonfulofsalt,pouroveritasmuchvinegaronlyaswill
formalimppaste,andexposeittothesunforafewdaysthenpassitthroughmuslin,addingtoitasmuchmorevinegaraswill
reduceittotheconsistencyofsomethicksauce.
356.ToPreserveLimejuice
Squeezeandstrainapintoflimejuiceputintoabasinonepoundofdoublerefinedsugarfinelypoundedandsifted,addthe
limejuice,andstiritwithasilverspoontillthesugarisperfectlydissolved.Bottleit,andcorkittightlysealthecork,ortie
bladderoverit,andkeepitinadry,coolplace.
357.ToPurifyLimejuice
Toaquartofstrainedlimejuiceaddanounceofwellburntandfinelypoundedanimalcharcoalintwelvehoursfilteritthrough
blottingpaper,andputitintosmallphialscorkthesetightly,andkeeptheminacoolplaceathickcrustwillformbeneaththe
corks,andthemucilagewillfalltothebottom.
358.GreenMintjuice
Ifforimmediateuse,extractitwithwater,butifrequiredtokeepforafewdays,takebrandyforthepurpose.Pickandcleanhalf
adozenlargestalksofgoodfreshmint,andpoundtheleavesinamortarwithadessertspoonfulofwater,orwithbrandy,then
putthemintomuslinandsqueezeoutalltheliquor.Juicemaybeextractedasecondtimebyalittlemorewaterorbrandybeing
added,andtheleavesrebruisedandpressedthroughmuslin.
359.GreenGingerjuice
Isextractedinthesamemannerasmintjuice.
360.JuiceofOnionsandGarlic
Isextractedbypoundingthecondimentinamortarwithalittlewater,andsqueezingthejuicethroughmuslin.
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

execrablydoneastomarthebestdinner,throughthelossofitspiquancyandpungency.Bethequantityeversosmall,itshould
neverbepreparedinacup,butinasouporotherdeepplate.Thedrymustard,withalittlesalt,shouldfirstbewellrubbeddown
withthebackofaspoonthewater,vinegar,orotherliquidshouldthenbegraduallyadded,andmixedgentlyuntiltherequired
consistency has been obtained it should then be mixed briskly, turning the spoon one way only, and in a few minutes the
pungencyofthemustardwilltellontheeyesputitimmediatelyintothemustardpot,andcorkit,removingthecorkonlywhen
themustard isrequired for use.It is a mistake to suppose that the littlesilver or plated lid to amustardpot isintended,oris
sufficient,topreservethepiquancyandpungencyofthecondiment.Thepracticewhichprevailsinsomehousesofallowingthe
spoontoremainimmersedinthemustard,whichhasprobablybeenpreparedwithvinegar,thespoonperhapsbeingaplatedone,
isveryobjectionable.
Itisscarcelynecessarytogiveanyfurtherinstructions,exceptingthathotwatershouldnotbeused.Somelikemustardprepared
simply with water others prefer weak vinegar and water. It is also prepared with plain vinegar, with tarragon vinegar, with
vinegar taken from pickles and capers, and with onion and garlic juice. The best mustard for roast beef is that prepared with
horseradishthemostdelicateflavouredisthatmadewithtarragonvinegar,orvinegartakenfromcapers.

INDIANPRESERVES,JAMS,JELLIES,ANDMARMALADES
HintsabouttheMakingofPreserves
Itisnotgenerallyknownthatboilingfruitalongtimewithoutsugar,inanopenpreservingpan,andskimmingitwell,isavery
economical way, as the whole of the scum rises from the fruit, and boiling without a cover allows the evaporation of all the
wateryparticles.Preservesboiledinthiswaykeepfirmandwellflavoured.Jammadeasabove,withtheadditionofaquarterof
apoundofgoodpuresugartoeverypoundoffruit,isexcellent.
362.ToDetectAdulterationofSugar
Theadulterationofbrownsugarmaybedetectedbydissolvingalittleinaglassofclearwaterifsandoranysimilarsubstance
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
bottomoftheglass.
363.WhiteSyrup
Putaquartofwateroverthefireinawelltinnedandcleancopperstewpanwhenontheboil,dropintoitlumpbylumpone
poundofthebestloafsugarletitwellboilup,andafterallthesugaristhoroughlydissolved,pouritintoabroaddishtocool.
Whencolditisfitforuse.
364.BrownSyrup
Takeapoundofbrownsugarcandycalledmisseree,andpreparethesyrupasdirectedabove.Afterallthesugaristhoroughly
dissolved,strainitthroughasheetofstoutblottingpaperspreadonmuslin,andallowthesyruptodripintoabroaddish.Useit
whenquitecold.
365.ToClarifySugar
Toeverythreepoundsofloafsugarallowthebeatenwhiteofoneeggandapintandahalfofwaterbreakthesugarsmall,putit
intoanicelycleanedbrasspan,andpourthewateroveritletitstandsometimebeforeitbeputuponthefirethenaddthe
beatenwhiteoftheegg,stirtillthesugarbeentirelydissolved,andwhenitboilsuppourinaquarterofapintofcoldwater,and
letitboilupasecondtimethenremoveitfromthefireandletitsettleforfifteenminutescarefullytakeoffallthescum,putit
again on the fire, and boil till sufficiently thick, or, if required, till candy high: in order to ascertain this, drop a little from a
spoonintoacupofcoldwater,andifitbecomequitehard,itissufficientlydoneordipthehandleofawoodenspoonintothe

sugar,plungeitintocoldwater,anddrawoffthesugarwhichadheresifthesugarbehardandsnaps,thefruittobepreserved
mustbeinstantlyputinandboiled.
366.Capillaire
Toaquartofwateraddthreepoundsoflumpsugar,onepoundofsoftsugar,andthewhitesandyolksoftwoeggswellbeaten
upboilitgently,andskimwellonthescumceasingtorise,removethepanfromthefire,addtwoouncesofthebestorange
flowerwater,andstrainthroughflannel.
367.CeylonMoss,Seaweed,andIcelandMossPreserves
Steep the moss or weed for two orthree daysin fresh water, changingthewater twoor threetimesaday washitwellonce
beforeboilingittoeveryseerortwopoundsoftheweedaddawineglassfulofthebestvinegarallowittosimmeroveragentle
fireuntilitthickens,soastocongealonaglassthenstrainthemossorweedthroughatowel,pourtheliquidintoclarifiedsugar
orsyrup,andboilthemtogetherforhalfanhourpourthejellyintolargewidedishes,andwhenquitecoldcutitintocakes.If
desired,thejellymaybecolouredortintedwithcochineal.
368.GuavaJelly
Selectripeguavas,andastheyarepeeledandquarteredthrowthemintoalargebowloffreshcleanwaterthenboiltheminas
muchothercleanwateraswillonlycoverthefruit,andwhenperfectlytender,soastodissolvetothetouch,strainthroughafine
sieveortowelwithoutbreakingorpressingthefruit,andallowittodripthroughfortwelvetoeighteenortwentyfourhoursif
necessary.Putthejuiceonthefireagainwithoutacovertothepreservingpanboilandskimwelladdgraduallygoodclean
sugartoyourtastewhennearlydone,addlimejuiceintheproportionoftenlargejuicylimestoeveryhundredguavasafterit
hasboileduntilnomorescumrises,andthejellyisquiteclear,pouritwhilethejellyiswarmintoglassorstonejars,andcork
themdownwhenquitecold.Ahundredguavaswillgivetwototwoandahalfjarsofjelly,andwilltakefromtwototwoanda
halfhours'cookingorboiling.
369.GuavaCheese
Afterallthewaterorjuicehasdrainedfromtheguavasboiledforjelly,passthefruitorpulpthroughasieve,rejectingtheseeds
addlimejuiceandsugartotaste,andboiloveraslowfiretoaconsistencystiffenoughforittoremainunmovedinaspoonrub
alittlebutterinamould,fillitwiththecheesewhilehot,andplaceitinaheat,orinanexpiringoven,todrythecolourmaybe
improvedwiththeaidofcochineal.
370.MangoJelly
Peelandstoneahundredgreenmangoes,andcuteachintofour,throwingthemastheyarereadyintoasolutionofweaklime
water,strainedofallsediment.Whenallhavebeenpeeledandstoned,removethemintoalargevessel,pourinasmuchcold
wateraswillentirelycoverthem,andboilthemuntiltheyarequitedissolvedthencarefullystraintheliquidwithoutpressing
the fruit, and let it drip all night. Boil the juice again in an open preservingpan, and cut away the scum as it rises then add
graduallygoodcleanwhitesugaruntilitissweetenedtotastecontinuetoboilsteadilyuntilthescumhasceasedtorise,andthe
jellyisquiteclearandtransparentallowsomeofittodroponaplateandcoolifitcongeals,removethepanandfillthebottles
whilethejellyisslightlywarm,andcorkdownwhenquitecold.
371.MangoMarmalade
Passthroughasievethepulpofthemangoeswhichhadbeenboiledforjellyaddplentyofcleanwhitesugar,withoutquite
destroyingtheacidityofthefruitboilitoveraslowfireuntilitacquiresthethicknessofguavacheese,andbottlewhileitisyet
warm.
N.B.Thismarmaladeiswilladaptedforrollypollypuddings,tarts,mangofool,andthepreparationofsaucesforboiledgoose,
ducks,&c.
372.GreenMangoPreserve
Selectmangoesslightlyunderthemiddlingsize,takingcarethattheyarenotbruisedorinjuredinanyway.Steeptheminclean
water grate the outer coat, or peel very finely, so as to remove thoroughly a fine coat of green from the surface cut them
sufficientlylengthwaystoextractthestones,andthenthrowthemintolimewater.Removethemintoacopperpreservingpan
withcleanwater,andparboilthem,skimmingthemwellthrowthemintoasieve,andallowallthewatertodrainawayhavea
largequantityofgoodsyrupprepared,allowingtwopoundsofsugartoeverytwentyfivemangoesthrowthemangoesintothe
syrup,andallowthemtosimmercutawaythescumuntilthesugarinclinestocrystallizethenremovethepanfromthefire,and
putthepreserveintowidemouthedbottlesbeforecorkingthemdown,itwillbenecessarytoexaminethesyrupeverytwoor
threedays,andifitbefoundthatitisbecomingthin,itwillhavetobereboiledjustastheboilingisabouttobefinished,the
mangoesoughttobeputintoittowarmupthisprecautionmustbetakeneverytimethesyruphasbeenreboiled,untilthereis
nofurtherappearanceoffermentationthebottlesmaythenbesecurelycorkeddown,andthepreservewillkeepgoodforyears.
373.AnotherWay
Peelandstonegoodmiddlingsizedgreenmangoes,andsteeptheminlimewaterparboiltheminfreshwater,andtheninsyrup
untilitthickensputthemintobottles,andexaminethemdailyifanysignsoffermentationappear,reboilthesyrup,andputin
thefruitattheendoftheboilingthereboilingtobecontinueduntilthesyruphasceasedtoferment.
Thedifferencebetweenthisandtheforegoingpreserveisonlyinappearance:theformerwillbeofagreenishtint,andthelatter
ofarichlightbrown.

N.B.Caremustbetakentohaveplentyofsyrupatthestarting,sothatattheendofthetwoorthreereboilingstheremaybe
enoughlefttocoverthefruit.
374.PineapplePreserve
Takecarethatthepinesarenotgreen,noryetquiteriperemovethepeel,cuttingitdeeply,andthenalltheseedsandeyescut
each pine into six slices, lay them in a preservingpan, and sprinkle over each layer a good quantity of sugar, a few sticks of
cinnamon, and a few bayleaves, covering the uppermost layer with a larger quantity of sugar allow them to simmer over a
tolerablybriskfireuntilthesugarhasallmeltedthenreducethefire,andcontinuetosimmeruntilthepineshavequitechanged
colourandbecometenderremovethemoutofthesyrupintoacolander,andallowthemtodrain,butcontinuetoboilthesyrup
withallthatdropsfromthefruituntilithasthickenedthenreturnthefruitintothesyrupandfinishtheboiling.Bottlewhen
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,removeitfromthefruitandreboilitthisoperationmustbecontinueduntilthesyruphasceasedtofermentthe
fruitisnottobereboiled,butonlyreturnedintothesyrupwhentheboilingisabouttobefinished.
375.AnotherWay
Finishthepreservebyboilingtheslicedpinesandsugartogetheruntilthefruithasbecomeofquiteadarkcolour,andthesyrup
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,andisnotmellowlikethatpreservedaccordingtotheforegoingrecipe.
376.PeachPreserve
Cleanthepeaches,slitthemwithasilverorplatedknife,andremovethestoneshaveaverystrongsyrupready,andwhileitis
boilinghotthrowinthepeaches,andletthemstandoveraslowfireforsixtoeighthoursthenremovethemfromthefire,and
twelvehoursafterdrainoffthesyrupandreboilitreturnthefruitintothesyrup,andifitshowsanydispositiontoferment,boil
itagainwhensatisfieditwillnotfermentanymore,addalittlebrandy,sayawineglassfultoeveryfiftypeaches,andboilthe
wholeoveraslowfirefortwohours.Bottlewhenquitecold.Thekernelsfromthestonesmaybeputinifdesired.
377.AnotherWay
Cleanthepeaches,andputthemwiththestonesintoapreservingpanwithsufficientwatertocoverthemallowthemtosimmer
untilquitetender,cuttingawaythescum,andthenspreadthemonadishtocool.Makeasyrup,allowingthreequartersofa
poundofsugartoeverypoundoffruit,andwhileitisboilinghotputinthepeaches,andboilthemgentlyuntilthesyrupisquite
thick.Twodaysafterdrainoffthesyrupandreboilit,returningthefruitintoitwhilehotifattheendoftwentyfourorthirtysix
hoursithasbecomethinagain,itmustbereboiledalittlebrandyshouldbeaddedfinally.
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
boiledalongertime,maybetakenformakingthesyrup.
378.PulwalPreserve
Taketwoseersorfourpoundsoflargefullgrownpulwalswithoutanydecaypeel,slit,removetheseeds,andthrowtheminto
cold water wash them thoroughly, and parboil them in clean water then put them in a colander, and set them aside to cool.
Prepareagoodstrongsyrupofhalfaseerofsugarandaquarterofaseerorhalfapoundofgreengingerwellbruisedthrowthe
pulwalsin,andallowthemtosimmeruntilthesyrupthickens.Theyshouldberemovedimmediatelythecolourbecomesquite
brown,butthesyrupmustbekeptboilingtillithasacquiredtheproperconsistencyreturnthepulwalsintothesyrup,and,if
necessary,reboilittwoorthreedaysafter,ifitappearstohavebecomethin,orinclinedtoferment.
379.AnotherWay
Taketwoseersorfourpoundsofgoodlargefreshpulwalsthoroughlygratetheoutersurface,halfslitthem,removetheseeds,
andthrowthemintowaterparboilthemincleanwater,removethemintoacolander,andallowthemtodrainanddrythenstuff
eachpulwalwithsomebruisedgreenginger,tieorbindthemwithfinecotton,putthemintoastrongsyrupmadeofhalfaseerof
sugar,andallowthemtosimmeruntiltheychangecolourremovethem,andcontinuetoboilthesyrupuntilitthickensthen
returnthemintothesyrup,andintwoorthreedaysreboilthesyrup,ifithasbecomethin,orappearsinclinedtoferment.
380.CandiedPulwal
The same process is observed as directed for pulwal preserve, the chief difference being that hot or boiling clarified sugar or
syrupmustbeused,andthepreserveexposedtothesun,spreadoutonfreshoiledpaper,todry.
381.Tipparee(commonlycalledGooseberry)Preserve
Shellorremovethepodsofthetipparees,andwipeawayalldustprickeachwithabambooorotherwoodenpin,andputthem
into a preservingpan 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
droppedonaplatethenremovethepreservequicklyfromthefire,andbottlewhilewarm.
382.TippareeJelly
Cleanandprickthetippareesasintheforegoingrecipe,andputthemintoacleanwelltinnedstewpan,withasmuchwateras
will entirely cover them boil them until all the juice has run out strain the latter into a preservingpan through fine muslin,
withoutcrushingthefruit,andallowittosimmerforawhile,removingthescumthenaddtoitfinecleanwhitesugartotaste,in
smallquantitiesatatime,skimmingitwellallthewhilewhennearlyready,putinthejuiceoftwolemonsstrainedthrough
muslinwhenthescumhasceasedtorise,andthejellyisclear,removethepanfromthefirebottlethejellywhileitiswarm,

andcorkwhenitisquitecold.
383.TippareeCheeseorMarmalade
Takethefruitwhichhadbeenboiledforjelly,andpassitthroughafinesieve,leavingtheskinsbehindcleanandprickafew
more tipparees, and add them to the strained fruit put the whole into a preservingpan with sugar, and simmer until of a
sufficientconsistencytomakeintocheeseaddsomeorangemarmalade,intheproportionofatablespoonfultoeverymould
withafeatherdampthemouldswithmeltedbutterorsweetoil,andpourintothemthecheesewhilequitehotplacethemincold
water,andturnoutthecheesesassoonastheyarecoolenoughtoretaintheirshape.
384.ToPreserveTamarinds
Ridthetamarindsofallthestonesputalayerofsugarinawidemouthedbottle,andoveritalayerofstonedtamarinds,then
anotherlayerofsugar,andsoonalternatelyuntilthebottleisfullthefinallayermustbeadeeponeofsugar.Tiethestopper
downwithoiledbladder.Thiswillkeepgoodforyears,andproveserviceablewhenfreshtamarindscannotbeprocured.
385.BaelPreserve
Thefruitmustberatherlessthanhalfripe,toenableittobecutintofirmslicesaquarterofaninchthickcarefullyremovethe
seeds, together with the gum by which they are surrounded, and throw the slices into cold water when all the bael is ready,
removeitfromthewater,andsimmeritinastrongsyrupoveraslowfireforhalfanhour,oruntilithasbecomeofarichlight
browncolourbottleitwhencool,takingcarethatthefruitiswellcoveredwithsyrup.
386.BaelJam
The fruit must be half ripe, all the seeds and gum carefully removed, and the pulp passed through a coarse sieve into a
preservingpanwiththehelpofalittlewateraddsugartotaste,andsimmeroveraslowfireforhalfanhour,oruntilthefruit
andsugarhaveacquiredtheconsistencyofjamletitcool,andthenbottle.
387.CandiedBael
Thefruitshouldbeselectedasforthepreserve,cutintoslices,andtheseedsandgumremovedaftersteepingitincoldwater,
drainit,andputitinapreservingpan,withsufficientboilingclarifiedsugarorsyruptocoveritsimmeritoveraslowfirefor
halfanhour,oruntilitbecomesquitetenderthenremovethepanfromthefire,laythefruitonsomefreshoiledpaperspreadon
tintrays,andexposeittothesunitwillcrystallizeinafewhours,andtheoilwillpreventitadheringtothepaper.
388.OrangeJelly
Meltanounceandahalfofisinglassandthreequartersofapoundoffinewhitesugarinapintofwateraddsomeorangeand
lemonpeel,andboiluntilitisagoodsyrupwhilewarm,addthejuiceoftenorangesandtwolemons,strainthewholethrough
flannel,andputitintomoulds.Thejuiceofthefruitshouldnotbeboiled.
389.DamsonCheese
Takedamsonsthathavebeenbottledfortarts,passthemthroughasieve,andrejecttheskinsandstonestoeverypoundofthe
strainedpulpaddhalfapoundofloafsugarbrokensmallboilthewholeuntilithasthickenedthenpouritintobutteredmoulds
andputitinanovenorwarmplacetodrywhenquitefirm,removeitfromthemouldsandserveup.
390.ApricotCheese
TaketheCaboolapricots,orthosepreservedfortartsiftheformer,washthemthoroughlyinseveralwaters,parboilandreduce
themtoapulp,andpassthemthroughasieve,rejectingalltheskin,&c.addsugarasdirectedintheforegoingrecipe,anda
handfulortwooftheapricotstonesblanched,andboilthewholeuntilithasthickenedsufficientlythenpouritintobuttered
moulds,putitintoanexpiringovenorsomewarmplacetodry,andwhenquitefirmturnitoutofthemoulds.
N.B.Other bottled fruits sent out to this country for tarts, not preserved in sugar, are admirably adapted for converting into
marmalades,orformakinginto"fools."
391.OrangeMarmalade
Taketwentyfourorangesandsixlemons,andofthebestsugaraquantityequaltotheweightofthefruitgratetherindsofthe
orangesandlemonsthenmarkorcutintoquartersandstripofftherindswithouthurtingthepulpsstewtherindsuntilthey
becomeperfectlytender,changingthewatertwoorthreetimesthendrainthem,scrapeoutalittleoftheinside,andcutthem
into very fine slices or chips next separate the pips, skin, and fibrous parts from the pulps, over which pour some water and
strainitoffwiththisandalittlemorewaterprepareasyrupinapreservingpan,addtoitthewhitesoftwoeggswellbeatenup,
skimitwell,andthemomentitbeginstoboiltakeitoffthefirecontinuetoremovethescum,addalittlemorewater,boil,and
strainuntilthesyrupisperfectlyclearthenthrowinthechipsandboiluntiltheyarequitetransparentnextputinallthepulp
andjuice,andboiluntilitthickens.Toascertainifithasbeensufficientlycooked,dropalittleonaplateandseeifitcongeals.
392.AnotherWay
Stewgoodfreshripeorangestillperfectlytender,changingthewaterseveraltimesdrainthem,andcutandremovetherinds
withoutbreakingthemorwoundingthepulpsweighthepulps,havingpreviouslyremovedallthepips,skin,andseeds,andto
everysixpoundsoffruitaddsevenofsugarpourboilingwateroverthepips,seeds,&c.,strainthem,andtaketheliquorforthe
preparationofsyrupskimitwellwhileboilingwhenclear,addtoittherind,havingfirstscrapedandthrownawaysomeofthe
insideandthencutitupintothinslicesorchips.Afterawhileaddthepulpandjuice,andboilitupagainuntilitacquiresthe

consistencyofjelly.Thisisanewmethod,andapprovedbysomeasbeingexcellentandeconomical.
393.IndianWayofMakingCalf'sFootJelly
Taketwelvelargeorfullsizedcalves'feet,onepoundorhalfaseerofsugar,eightlimes,twooranges,halfadozenbladesof
lemongrass, a tablespoonful of mixed spices (say cinnamon, cardamoms, mace, nutmeg, and cloves), six eggs, a handful of
isinglass,andaclaretglassfulofsherry.Havingthoroughlywashedthefeet,breakthemupandboilthemallowallthemeatto
dissolveoveraslowfire,skimawayeveryparticleoffat,andstraintheliquidthroughacoarsenapkinaddthesugar,allthehot
spices,andtherindsoftwolemonsandoneorangesimmerthewholeforsometime,squeezeinthejuiceoftheeightlimesand
thetwooranges,togetherwiththeisinglassandlemongrass,andwhenitbeginstothickenstrainitthenreboiluntilitisreduced
totherequiredquantity,skimmingallthefat.Beatthewhitesofthesixeggstoagoodlightfrothaddthistothejelly,andpour
itfromonepanintoanotherseveraltimes,untilitclearsthenaddthesherryandstrainitthroughflannel,returningitquickly
twoorthreetimesuntilitrunsperfectlybrightandclearfillintoglassesormouldsbeforeitcongeals.

HOMEMADELIQUEURS
394.CreamofCitron
Putsixtydropsoftheoilofcitronintoaquartofspiritsofwineofthestrengthofsixtytwodegreesoverproofshakeitwell,mix
withitaquartofsyrupandtwoouncesofyellowcolouringmatter,andfilterthewholethroughfilteringpaper.Ifnotsufficiently
bright,filteritasecondtimethroughsomefreshpaper,andbottleit.
395.CreamofCloves
Toaquartofspiritsofwineofthestrengthgivenintheforegoingrecipeaddfortydropsofoilofclovesshakeitwell,andmix
with it a quart of syrup, and as much yellow colouring matter as will give it a good colour filter through filteringpaper and
bottleimmediately.Itisadelightfulliqueur,andisexcellentforrelaxedthroats.
396.CreamofNoyau
Toaquartofspiritsofwinesixtytwodegreesoverproofaddtwentydropsofgoodessentialoilofbitteralmondsandsixdrops
ofoiloforangeshakeitwell,andaddaquartofsyrupfilteritthroughpaperuntilitisquiteclear.
397.PinkNoyau
Toaquartofspiritsofwinesixtytwodegreesoverproofaddfifteendropsofessentialoilofbitteralmonds,threedropsofoilof
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
sufficientquantityofpinkcolouringmattertomakeitofadelicatepinkcolourbottleitafterfiltering.
398.CreamofAniseed
Puttwentydropsofessentialoilofaniseedinaquartofspiritsofwineaftershakingitwell,mixwithitaquartofsyrupfilter
andputitinbottles.
399.CreamofCinnamon
Toaquartofspiritsofwineaddtwodropsofoilofcinnamonandtwoofoilofrosesshakeitwelluntiltheoilhasthoroughly
dissolved,andaddaquartofsyrupandasufficientquantityofredtincturetoproduceabrightfullcolouritmaythenbefiltered
andbottled.Thisisanagreeableliqueur,andbeneficialtodyspepticpersons.
400.RoseCream
Intoaquartofspiritsofwineputtwelvedropsoftheoilofrosesandthreeofoilofnutmegshakethemixturewelluntiltheoils

aredissolved,andaddaquartofsyrup,andasufficientquantityofpinktincturetoproduceafinerosecolour:filterandbottle.
401.CreamofMint
Dropintoaquartofspiritsofwinetwentyfivedropsofoilofmintandthreeofoilofcitronshakeitwell,andaddaquartof
syrupandasmuchgreencolouringtinctureasmaybenecessary:filterandbottle.
402.CreamofVanilla
Puttwelvedropsoftinctureofvanillaintoaquartofspiritsofwineshakeitwell,andaddaquartofsyrupwhenwellmixed,let
itstandforaquarterofanhourthenfilterittwoorthreetimesthroughfilteringpaper,butdonotfilteragainifitcomesout
brightandclearthefirsttime.Thisisamostdeliciouscordial.
403.GoldenWasserorDantzicBrandy
Toaquartofspiritsofwineaddtwelvedropsofoilofaniseed,sixofoilofcinnamon,threeofoilofroses,andeightofoilof
citronshakeitwilluntiltheoilsdissolvethenaddaquartofsyrup,andfilterthroughfilteringpaper:beforebottlingtheliqueur,
stirintoitafewsquaresofleafgoldcutintoverylittlebits.
404.Curacao
Boil a quart of water in a very clean pan, and add to it, bit by bit, a pound of dark brown sugarcandy when the latter is
dissolved,increasethefireandletthesyrupboilupthenpouritintoadeepdishtocool,dissolveahundredandtwentydropsof
oilofbitterorangeinaquartofspiritsofwinesixtytwodegreesoverproof,andmixwiththesyrupwhenquitecoldthenfilter
andbottletheliqueur.
Thisisamostdifficultliqueurtofilterofaclearbrightcolourindeed,allliqueursinwhichessentialoilsextractedfrompealsof
thelemontribeareusedbecomesoopaqueonbeingmixedwithsyrupthatthefilteringisrenderedamosttediousundertaking.
Theproportionsgivenintheaboverecipesarefortheproductionofreallygoodstrongliqueurs,whichwillkeepgoodforyears,
andimprovebyage.Liqueursforimmediateconsumptionneednotbemadequitesostrong,twopartsofsyrupandoneofspirits
ofwinewillusuallybesufficientbutconsumerswillbethebestjudgesoftheirowntastes.Acautionisverynecessaryagainst
thefreeuseoftheessentialoils:theyareallharmlessinmoderation,butpoisonifusedinexcess,andsomemorepowerfulthan
others.
405.PunchalaRomain
Squeezethejuiceoutofeightjuicylimesandfourlemonsororangesstrainitthroughmuslinandwellmixwithittwopounds
ofthebestloafsugarbeattoalightfroththewhitesoftenfresheggs,andaddgraduallytothesugaredjuicepourthewhole
intoapewtervessel,andplaceitinatubcontainingtwoseersofcutcha,orrawice,stirringitfrequentlytomakeitcongeal.Ice
twoquartsofchampagne,andwhenrequiredaddittothecontentsofthepewtervesselmixallwelltogether,andserveingreen
orambercolouredhockglasses.Theadditionofalittlerumisconsideredanimprovement.
406.MintBeer
Putsomebruisedfreshgatheredmintleavesintoalargetankard,andpouroverthemabottleofbeerwelliced,andasodawater
bottleofsparklinglemonade,alsowellicedorusebottledmintjuiceifthebeerandlemonadehavenotbeeniced,andstirina
quarterofapoundofcrushedice.
407.AnotherWay
Tothejuiceorbruisedleavesaddsufficientsugartosweeten,andpourintothetankardtwotumblersofwaterandtwoquartsof
beerstirandserveupwithcrushedice,orcoolthebeerandwaterbeforethepreparation.
408.GingerBeer
Usebruisedgreengingerinsteadofmint,andgingerbeerinsteadoflemonade.
409."TheCommanderinChief"
Emptyintoapunchbowlaquartofclaretandabottleofsodawateraddawineglassfulofcuraao,andsweetentotastewith
sugar then throw in a handful of picked and bruised mintleaves, with a seer of crushed ice add a quart of champagne, stir
briskly,andserveup.
410.RegentPunch
Mixaquartofsparklingchampagne,aclaretglassfulofbrandy,awineglassfulofoldJamaicarum,andapintofverystrongpure
greenteasweetentotastewithcapillaireoranyothersyrup.
411.MilkPunch
Sixquartsofrumandoneofbrandy,onequartoflimejuice,twoseersofsoftsugar,threequartsofcoldwater,twoseersofpure
milk,therindsoffortylimes,andthreenutmegswillmaketwelvequartsofpunch,asfollows:
Steepfortwodaysinabottleoftherumthepeelsofthefortylimesboilinthethreequartsofwaterthetwoseersofsoftsugar,
andgrateinthenutmegpouralltherumandsyrupintoalargevessel,andaddgraduallythequartoflimejuiceandtwoseersof
milk,boilinghot,stirringthewholetimeletitstandforanhourortwo,thenstrainthroughflannelseveraltimesuntilitdrips

clear,andbottle.
412.AnotherWay
Sixteen bottles of rum, three bottles of brandy, four bottles of limejuice, eight bottles of milk, twelve bottles of water, eight
seersofsugar,eightnutmegs,andtherindsofeightylimes,willmakethirtysixquartsofmilkpunch,butofamilderquality
thantheforegoing.
Theadditionofabottleofcuraaotomilkpunchisagreatimprovementitmaybeaddedafterthemilkandlimejuice.
413.GingerPop
Boilanounceofwellbruisedgreengingercleanedofallrind,anounceofcreamoftartar,apoundofwhitesugar,sometoddy,
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
claretglassfulofgoodfreshtoddyletitstandforsixhours,andthenputintosodawaterbottles.Itwillfilleightorninebottles.
414.ImperialPop
Takethreeouncesofcreamoftartar,anounceofbruisedsugar,apoundandahalfofwhitesugar,andanounceoflemonjuice,
andpouragallonandahalfofboilingwateronthem,withtwotablespoonfulsofyeast.Mix,bottle,andtiedownthecorksas
usual.
415.Negus
Totwoquartsofclaretoroneofportaddawineglassfulofbrandy,twolimescutintothinslices,aslightgratingofnutmeg,a
fewcloves,cardamoms,andsticksofcinnamon,twoteacupfulsofboilingwater,andtwotablespoonfulsofsugar.
416.Flash
MixhalfapintoflemonicewithawineglassfulofJamaicarumpouroverit,stirringbriskly,abottleoficedgingerbeerdrink
itwhileitiseffervescing.
417.SherryCobbler
Pourintoatumblertwowineglassfulsofsherry,halfawineglassfulofrum,andhalfawineglassfulofmaraschinoaddhalfan
orangeslicedfine,andfillthetumblerwithcrushedicetakethepreparationthroughareed,quill,orcommonstraw.
418.ApricotEffervescingDrink
Filteruntilclearapintofthejuiceofbruisedapricots,andmakeintoasyrupwithhalfapoundofsugarthenaddanounceof
tartaricacidbottle,andcorkwell.Toatumblerthreepartsfullofwateraddtwotablespoonfulsofthesyrupandascrupleof
carbonateofsodastirwell,anddrinkwhileeffervescing.
419.MintJulep
Putaboutadozenoftheyoungsprigsofmintintoatumbleraddatablespoonfulofwhitesugar,halfawineglassfulofpeach,
andthesameofcommonbrandythenfullupthetumblerwithpoundedice.
420.Orangeade
Squeezeoutthejuiceofanorangepourboilingwateronalittleofthepeel,andcoveritcloseboilwaterandsugartoathin
syrup,andskimitwhencold,mixalltogetherwithasmuchwateraswellmakearichdrinkstrainthroughajellybag,andice.
421.Orgeat
Blanchandpoundthreequartersofapoundofsweetandthirtybitteralmondswithatablespoonfulofwaterstirinbydegrees
twopintsofwaterandthreepintsofmilk,andstrainthewholethroughaclothdissolvehalfapoundofloafsugarinapintof
water boil, skim well, and mix with the almondwater, adding two tablespoonfuls of orangeflower water and a teacupful of
goodbrandy.
422.PoorMan'sChampagne
PutapintofScotchaleintoajug,andaddabottleofgoodgingerbeer.
423.RoyalLemonade
Paretwoorangesandsixlemonsasthinaspossible,andsteepthemfourhoursinaquartofhotwaterboilapoundandaquarter
oftheloafsugarinthreepintsofwaterskimitandaddtothetwoliquorsthejuiceofsixorangesandadozenlemonsstirwell
strainthroughajellybag,andice.
424.SummerBeverage
Pour,whilehot,twoquartsofbarleywater,madeasinrecipe426,onthejuiceandrindofalemonverythinlycuttowhichadd
honey,capillaire,orsugar,accordingtotasteletitstandonehourandstrain.
425.LemonBarleywater

Twotablespoonfulsofpearlbarley,aquarterofapoundoflumpsugar,rathermorethantwoquartsofboilingwater,andthe
peelofafreshlemonmakeapleasantdrinkforsummer.Itshouldstandallnight,andbestrainedthenextmorning.

MEDICINALANDOTHERRECIPES
426.BarleywaterfortheSickChamber
Mix smoothly a teaspoonful of Robinson's patent barley and a tablespoonful of cold spring water into a smooth paste, and
graduallyaddaquartofboilingwaterboilitgentlyfortenminutes,stirringoccasionally,andstrainwhencold.
427.ToCuretheStingofaWasp
Oiloftartarorsolutionofpotashappliedtothepartaffectedwillgiveinstantrelief.
428.ToCureDeafnessfromDeficientSecretionofWax
Mixhalfadrachmofoilofturpentineandtwodrachmsofoliveoil.Puttwodropsintotheearatbedtime.
429.CureforCrampintheLegs
Stretchouttheheelsanddrawupthetoesasfaraspossible.Thiswilloftenstopafitofthecrampafterithascommenced.
430.EmeticDraught
Mixonegrainofemetictartar,fifteengrainsofpowderofipecacuanha,andanounceandahalfofwater.Thisiscommonly
employedforunloadingthestomachontheaccessionoffevers,andinordinarycases.
431.AnotherRecipe
Mixtengrainsofbluevitriol(sulphateofcopper)andtwoouncesofdistilledwater.
432.AnotherRecipe
Foradraughttobetakendirectly,mixascrupleofsubcarbonateofammonia,halfadrachmofipecacuanhainpowder,three
ouncesofpeppermintwater,andtwodrachmsoftinctureofcayennepepper.Incaseofpoisoning,thisissaidtobemorecertain
andeffectualinarousingtheactionofthestomachthaneitheroftheprecedingdraughts.
433.CureforTicdoloreuxorNeuralgia
Mixhalfapintofrosewaterandtwoteaspoonfulsofwhitevinegar.Applyittothepartaffectedthreeorfourtimesaday:fresh
linenshouldbeusedateachapplication.Thiswill,intwoorthreedays,graduallytakethepainaway.
Atleastthreehundred"infalliblecures"forticdoloreuxhavebeendiscovered,butthediseasearisesfromsuchvariouscauses

thatnoremedycanbereliedupon.Carbonateofironcuresonequinine,anotheruponathirdneitherhasanyeffect.Theremedy
abovesuggested,althoughsafeandsimple,takestimetoaffordrelief.TentotwentydropsofCollisBrowne'schlorodynehave
beenfoundfromrepeatedexperiencetoaffordnearlyinstantaneousrelief,andinsomecasessubjecttoperiodicalreturntohave
effectedalmostperfectcures.
434.ToCureHiccoughorHiccup
Thisspasmiscausedbyflatulency,indigestion,andacidity.Itmaygenerallyberelievedbyasuddenfrightorsurprise,orthe
applicationofcold,alsobyswallowingtwoorthreemouthfulsofcoldwaterorateaspoonfulofvinegar,orbyeatingasmall
pieceofice,takingapunchofsnuff,oranythingthatexcitescoughing.
435.CureforColds
Totalabstinencefromliquidfoodofanykindforadayortwo(knownasthedrysystem)hasbeenknowntocurecoughsand
coldswhereithasbeenperseveredin.
436.MixtureforRecentCoughs
Mixfiveouncesofhoney,aquarterofapoundoftreacle,andsevenouncesofbestvinegar,andsimmerinacommonpipkinfor
fifteenminutesremoveitfromthefire,andwhenthemixturehasbecomelukewarm,addtwodrachmsofipecacuanhawine.
Thedoseisatablespoonfuleveryfourhoursforadults.Thisisoneofthebestmixturesknownforrecentcough,and,onaccount
ofitspleasanttaste,isparticularlyeligibleforchildrenandinfants.
437.EmulsionforRecentCoughs
Mixanounceofoilofsweetalmonds,theyolkofoneegg,fiveouncesoforangeflowerwater,halfanounceofmucilageof
gumArabic,adrachmandahalfofipecacuanhawine,andhalfanounceofsyrupofmarshmellows.Thedoseisatablespoonful
whenthecoughistroublesome.Halfthisquantitymaybegiventoyoungchildren.
438.EmulsionforOldCoughs
Rubwelltwodrachmsofgumammoniac,graduallyaddinghalfapintofwaterwhentheyarethoroughlymixed,strainthem
throughlinen.Thisisausefulexpectorantinoldcoughsandasthmas,whennoinflammatorysymptomsarepresent.Thedoseis
fromonetotwotablespoonfuls,unitedwithanequalquantityofalmondemulsion.
439.CureforHoopingcough
Dissolveascrupleofsaltsoftartarinaquarterofapintofwateraddtengrainsofcochineal,andsweetenwithsugar.Givetoan
infantthefourthpartofatablespoonfulfourtimesadaytwoyearsold,halfaspoonfulfromfouryears,atablespoonful.
440.Roche'sEmbrocationforHoopingcough
Mixeightouncesofoliveoil,fourouncesofoilofamber,andasufficientquantityofoilofclovestoscentitstrongly.Thisisthe
sameasthefamousembrocationofRoche.Whenrubbedonthechest,itstimulatestheskingently,andissometimesserviceable
inhoopingcoughandtheothercoughsofchildren.Inhoopingcoughitshouldnotbeusedforthefirsttendaysofthedisease.
441.ValuableLotionforHoopingcough,&c.
Dissolveonedrachmofemetictartarintwoouncesofcommonwater,andaddhalfanounceoftinctureofSpanishfly.Thisisa
valuablelotionintheadvancedstagesofhoopingcough,andisofmuchserviceinallothercoughs,bothofadultsandchildren.
Itisoftenveryusefulinremovingthedistressingcoughandoppressionofthechestleftafterthehoophasquittedthepatient.
Afterithasbeenrubbedintothechestnightandmorningforaboutaweek,itwillcreatearedness,andbringoutsomesmall
pustulesitshouldthenbeappliedonlyonceaday,andifthepartbecomesverysore,itmaybelaidasidealtogether,andthe
pustulesanointedtwiceadaywithsimplewhiteointment.Inveryseverecases,however,itwillbenecessarytocontinuetheuse
ofthislotionuntilalargenumberofpustulesappearandiftheyarekeptdischargingfreelybyanoccasionaluseofit,therelief
willbemorestrikingandpermanent.
442.WarmPlaster
MelttogetherwithamoderateheatonepartofblisteringplasterandfourteenofBurgundypitch,andmixthemsoastoforma
plaster.Thiswillbestimulant,andcreateaslightirritationontheparttowhichitisapplied.Itisusedwithadvantageincommon
cough,hoopingcough,sciatica,andlocalpain.
443.GargleforIrritationandInflammationintheThroat
Mixtwodrachmsofpurifiednitre,sevenouncesofbarleywater,andsevendrachmsofacetateofhoney.Usefrequently.
444.AnotherRecipe
Mix half a drachm of muriatic acid and seven ounces of decoction of blackcurrent leaves or barleywater. This and the
preceding gargle should be used when the object is to reduce the inflammation in the throat without its proceeding to
suppuration.Theyarelikewiseusefulinrelaxedsorethroat.Thisgarglepossessescleansingqualities,andshouldbeusedwhen
thefaucesarecloggedwithviscidmucus.Itmaybemadestillmoredetergent,ifnecessary,byincreasingalittlethequantityof
acid.
445.AGoodGargleforSoreThroats

Mixtwodrachmsoftinctureofmyrrh,fourouncesofwater,andhalfanounceofvinegar.
446.ExcellentDomesticGargle
Mixtogether,inahalfpinttumbler,threeteaspoonfulsofvinegar,twooftinctureofmyrrh,twoofhoney,andaboutonefourth
ofatumblerofportwinethenfillupthetumblerwithlukewarmwater,andthegarglewillbefitforuse.Thisisbothpleasant
andefficaciousinallcasesofsorethroat.Ifadecoctionofblackcurrantleavesbeusedinsteadoflukewarmwater,itwillbe
muchimproved.
447.RemedyforSprains
Mixtogetheroneounceeachofcamphoratedspirit,commonvinegar,andspiritsofturpentine.
448.AnotherRecipe
Putthewhiteofaneggintoasaucer,andstiritwithapieceofalum,aboutthesizeofawalnut,untilitbecomesathickjelly
applyaportionofitonapieceoflintortwolargeenoughtocoverthesprain,changingitforafreshoneasoftenasitgetswarm
ordry,andkeepthelimbinahorizontalposition.
449.EmbrocationforSprainsandBruises
Mixtogetheranounceandahalfofcompoundlinimentofcamphorandhalfanounceoftinctureofopium.Thisisaveryuseful
applicationtosprainsandbruises,afterallinflammationhasdisappeared,andforrheumaticpains.Warmedandrubbedoverthe
surfaceoftheabdomen,itisofmuchserviceinallayingthepainofcolicunattendedbyinflammation.
450.AnotherRecipe
Mixanounceofsolutionofacetateofammoniaandanounceofsoapliniment.Thisisusefulwhenthebruisesorsprainsare
accompaniedwithinflammation.
451.LimeLinimentforBurns,Scalds,&c.
Mixtogetherequalpartsoflinseedorcommonoliveoilandlimewater.Wellshakethelinimenteverytimeitisused.
452.SpermacetiOintmentforDressingBlisters
Melt an ounce of white wax and a quarter of an ounce of spermaceti in two ounces of olive oil, and stir the mixture till it
becomescold.
453.ToPreventGallinginPersonsconfinedtotheirBeds
Beatthewhiteofaneggtoastrongfroth,andgraduallydropintwoteaspoonfulsofspiritsofwineputthemixtureintoabottle,
andapplyoccasionallywithafeather.
454.AnodyneFomentation
Boilthreeouncesofwhitepoppyheads,halfanounceofelderflowers,andthreepintsofwatertillonepintisevaporatedthen
strainouttheliquor.Thisfomentationisusedtorelaxspasmandrelieveacutepain.Sometimesitmaybeadvisabletoaddthree
teaspoonfulsoftinctureofopiumtoit.
455.CommonFomentation
Boilanounceofdriedmallows,halfanounceofdriedcamomileflowers,andapintofwaterforaquarterofanhour,andstrain.
Thisisaverygoodfomentationforallcommonoccasions.
456.NitricAcidLotion
Mix together two drachms of diluted nitric acid and a pint of water. This lotion is stimulating and detergent, and is very
serviceablewhenappliedtofoulfoetidulcersattendedwithathinichorousdischarge.Itisalsousefulincariesofthebone,and
whenthereisanimpendingmortification.Itisafavouritelotioninunhealthyulcerations,whichrequiretheapplicationofamild
stimulant.
457.CureforBowelComplaint
Mixhalfadrachmofrhubarbpowder,adrachmofcalcinedmagnesia,anounceofparegoricelixir,andhalfapintofpeppermint
water.Shakeup,andtaketwotablespoonfulseverythreehourstillrelieved.
458.AnotherRecipe
The following is a better prescription for the same purpose:Mix eight ounces of chalk mixture, a drachm of aromatic
confection,threedrachmsofcompoundtinctureofcamphor,andthreeorfourdropsofoilofcaraways.Taketwotablespoonfuls
everythreehours,oroftenerifthepainandpurgingbeurgentateaspoonfulisadoseforyoungchildren,andonetablespoonful
forthoseoftenortwelveyearsofage.
459.CompoundInfusionofSenna
Macerateforanhourinapintofboilingwater,inalightlycoveredvessel,anounceandahalfofsennaleavesandadrachmof

slicedgingerroot,andstraintheliquor.Thisisausefulpurginginfusion,incommonuseamongmedicalmen.Itisusuallygiven
inconjunctionwithalittleEpsomorGlauber'ssalts,andformsapurgingmixtureofgreatserviceinallacutediseases.
460.WarmPurgativeTincture
Put three ounces of sennaleaves, three drachms of bruised carawayseeds, a drachm of cardamomseeds, 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
celebratedDaffy'selixir,andissimilartothetinctureofsennasoldattheshops.Itisstomachicandpurgative,andisbeneficially
employed in flatulency, pains in the bowels, gouty habits, and as an opening medicine for those whose bowels have been
weakenedbyintemperance.Thedoseisone,two,orthreetablespoonfuls,inanyagreeablevehicle.
461.TonicAperientMixture
Mixthreeouncesandahalfeachofdecoctionofbarkandinfusionofsenna,threedrachmsofsulphateofpotash,andhalfan
ounceofcompoundtinctureofbark.Takethreetablespoonfulsonceortwiceaday,soastokeepthebowelsregularoritmay
beusedonlyoccasionally,whenanaperientisrequired.
462.MildAperientPills
Beatintoamassanddivideintotwelvepillshalfadrachmofcompoundextractofcolocynth,ascrupleofcompoundrhubarb
pill, ten grains of Castille soap, and five drops of oil of juniper. These are excellent aperient pills for occasional use in
costiveness,biliousaffections,andonallordinaryoccasions,andaresuitedtothereliefofthesecomplaintsinchildrenaswell
asinadults.Onepilltakenatbedtimeisgenerallysufficient,butsomepersonsmayrequiretwo.
463.DigestiveAperientPills
Well rub thirtysix or forty grains of socotrine aloes with eighteen grains of gum mastic, and add twentyfour grains each of
compoundextractofgentianandcompoundgalbanumpill,andasufficientquantityofoilofaniseedtomaketwentypills.Take
twoorthree,anhourbeforedinner,oratnight.Theyarestomachicandaperient,containinganantispasmodic,andproducing
usuallyafullfeculentevacuation.Theyareverysuitabletopersonswhohavenovitalenergytospare,andrequireamedicine
whichwilloperatemildly,surely,andsafely.
464.WormPowder
Rub 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.InfallibleCureforTapeworm
TakeoftheplantGisekiapharmaceoides,initsgreen,freshstate,leaves,stalks,seeds,andseedcapsules(iftheplantbeinseed
orformingitsseedvessels)indiscriminatelyonepound,andgrinditdownwithsufficientwatertorenderitliquid.Itshouldbe
administeredtothepatientaftertwelvehoursoffasting,andrepeatedonthefourthandeighthdays.Asaprecautionarymeasure,
to destroy any latent germs, repeat the dose in eight days more. The Gisekia is free of every poisonous quality: it simply
possessesanacridvolatileprinciple,fatalalonetothetapeworm,andisinnowaydistressingtothestomachordigestiveorgans.
The plant flourishes most luxuriantly in the jungles at Ferozepore, cisSutlej territories, Cawnpore, Seharunpore, Egypt,
Coromandel,thebanksoftheIrrawaddie,inBurmah,andthroughoutOude.AsaspecificitwasfirstbroughttoEuropeannotice
byafakeeratFerozepore,abouttheyear1856.
N.B.Thedriedplantisuseless.
466.CureforRingworm
Thepartsshouldbewashedtwiceadaywithsoftsoapandwarmwaterwhendry,rubthemwithapieceoflinenragdippedin
ammoniafromgastarthepatientshouldtakealittlesulphurandtreacle,orsomeothergentleaperient,everymorningbrushes
andcombsshouldbewashedeveryday,andtheammoniakepttightlycorked.
467.QuinineDraught
Fordyspepsiaandhepaticderangementmixtwograinsofsulphateofquinine,twodropsofdilutedsulphuricacid,onedrachm
ofspiritofnutmegs,andtendrachmsofdistilledwater,andtakedailyatmidday.
468.SeidlitzPowders
Twodrachmsoftartarizedsodaandtwoscruplesofbicarbonateofsodaforthebluepaperthirtygrainsoftartaricacidforthe
whitepaper.
469.GingerbeerPowders
Halfadrachmofbicarbonateofsoda,withagrainortwoofpowderedgingerandaquarterofanounceofsugar,fortheblue
papertwentyfivegrainsoftartaricacidforthewhitepaper.
470.LemonadePowders
Omitthegingerpowderfromtheabove,andtothewateraddalittleessenceoflemonorlemonjuice.

PERFUMERY,COSMETICS,ANDDENTIFRICE
471.IndianModeofPreparingPerfumedOils
Thenativesnevermakeuseofdistillation.Theplanadoptedistoplaceonalargetrayalayeroftheflowers,aboutfourinches
thickandtwofeetsquareonthistheyputsomeofthetilorsesamumseed,wettedordamped,abouttwoinchesthickonthis,
again,isplacedanotherlayerofflowers,fourinchesthickthewholeisthencoveredwithasheet,helddownbyweightsatthe
sides,andallowedtoremainforeighteenhours.Theflowersarethenremovedandreplacedbylayersoffreshflowers,andthe
operationrepeatedthreetimes,eachlayeroffreshflowersbeingallowedtoremaineighteenhours.Afterthelastprocess,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 chumbrl are the
flowersfromwhichthenativeschieflyproducetheoil.
472.RemedyforScurfintheHead
Dropalumpoffreshquicklimethesizeofawalnutintoapintofwater,andletitstandallnightpourthewateroffclearfrom
sediment,addaquarterofapintofthebestvinegar,andwashtheheadwiththemixture.Itisperfectlyharmlessonlytheroots
ofthehairneedbewetted.
473.ImitativeBears'Grease
Melttogetheruntilcombinedeightouncesofhogs'lardandoneeighthofanounceeachofflowersofbenzoinandpalmoilstir
untilcold,andscentatpleasure.Thiswillkeepalongtime.
474.HairGrease
Dissolveaquarterofapoundoflardinabasinofboilingwaterwhencold,strainoffthewaterandsqueezethelarddryina
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.Whencold,ornearlyso,scentitandputitintopots.Alittlewhitewaxmaybeaddedtomakeitthickerorstiffer.
475.Pomatum
Takeapoundofwhitemuttonsuet,wellboiledinaquartofhotwater,andwashedtofreeitfromsalt,&c.whendried,meltit
withhalfapoundoffreshlardandaquarterofapoundofbees'waxpouritintoanearthenvessel,andstirtillitiscoldthen
beatintoitfifteendropsofoilofcloves,oranyessentialoilwhosescentispreferred.Iftoohard,uselesswax.
476.AnotherRecipe
Takefourouncesoflard,anounceofcastoroil,aquarterofanounceofspermaceti,anounceandahalfofsaladoil,aquarterof
anounceofwhitewax,adrachmandahalfoftinctureoflyt,andtwentydropsofoilofroses,verbena,bergamot,orcloves.
Meltthewax,spermaceti,andlardwiththeoilsinaglazedearthenpipkin,andwhennearlycoldaddthescent.
477.PomadeforHairthatisFallingoff
Takeeightouncesofbeefmarrow,twentytwodropsoftinctureofcantharides,sixtygrainsofsugaroflead,anounceofspirits
ofwine,andtwentydropsofoilofbergamot.Boilthemarrowinthebone,andmixtheprescribedquantity,freeofboneand
fibre,withtheotheringredients,exceptingthescent,whichistobeaddedlastofallifanyotherscentbepreferred,thebergamot
maybeomitted.
478.PomadeDivine
Thisisacapitalpomadeforrubbingintobruises,ortogivereliefinanysimilarhurt:Takeapoundandahalfofbeefmarrow,
whichwillbetheproduceofsixoreightbonesclearitthoroughlyfromboneandfibre,andputitinanearthenvesselofspring
waterchangethewatereverynightandmorningforeightortendaysthensteepthemarrowinapintofrosewaterfortwenty
four hours, and drain it dry through a linen cloth. Take an ounce of flowers of benzoin, cyprusroot, odoriferous thorn, and
Florentineirisroot,halfanounceofcinnamon,andaquarterofanounceeachofclovesandnutmeg.Poundalltheseveryfine,
andmixthemwellwiththemarrowthenputallintoapewterdigesterwhichholdsthreepints,andletthetopbecloselyfitted.
Spreadonlinenapastemadeofflourandwhiteofegg,andfixitoverthetopsothattherecanbenoevaporation.Suspendthe
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.Strainthepomadeintosmallwidemouthedbottles,andcoveritdownwhenquitecold.
479.AnotherRecipe
Takethreequartersofapoundofbeefmarrowcleanitwellfromboneandfibre,andwashitinwaterfreshfromthespring,
whichmustbechangednightandmorningfortendaysthensteepitinrosewaterfortwentyfourhours,anddrainit.Takehalf
anounceeachofstorax,gumbenjamin,andodoriferouscypruspowder,twodrachmsofcinnamon,andadrachmofcloves.Let
theseingredientsbeallpowderedandwellmixedwiththemarrow,andputtheminapewterpotwhichholdsaboutapintanda
half.Makeapasteofwhiteofeggandflour,andlayitonapieceoflinen,andplaceasecondlinentocoverthepotverytight
andkeepinthesteam.Placethepotinacoppervesselofwater,andkeepitsteady,sothatthewatermaynotreachortouchthe
covering.Asthewaterevaporates,addmore,boilinghot,andkeepitboilingfourhourswithoutceasing.Strainthepomadeinto
smalljarsorboules,andcorkwhenquitecold.Takecaretotouchitonlywithsilver.
480.BandolinefortheHair
Mixtwoouncesofoliveoilwithonedrachmeachofspermacetiandoilofbergamotheatandstrainthenbeatinsixdropsof
ottoofroses.Ifcolourbedesired,addhalfadrachmofannatto.

481.Dentifrice
Scrapeasmuchwhitingtoafinepowderaswillfillapintpotmoistentwoouncesofcamphorwithafewdropsofbrandy,rubit
intoapowder,andmixwiththewhitinghalfanounceofpowderedmyrrh.Bottleit,andkeepitwellcorkeddown,takingsmall
quantitiesoutinaseparatebottlefordailyuse.
482.AnotherRecipe
Dissolve two ounces of borax in three pints of boiling water before quite cold, add a teaspoonful of tincture of myrrh and a
tablespoonfulofspiritsofcamphor:bottlethemixtureforuse.Onewineglassfulofthesolution,withhalfapintoftepidwater,is
sufficientforeachapplication.Applieddaily,itpreservesandbeautifiestheteeth,extirpatesalltartarousadhesion,producesa
pearllikewhiteness,arrestsdecay,andinducesahealthyactioninthegums.
483.AnotherRecipe
Nodentifriceintheworldcanequalthatofpowderedbetelnutifproperlyprepared,butveryfewknowhowtodothis:thenuts
should not be burnt, but sliced and roasted, like coffee, to a rich brown colour, and then pulverised and passed through fine
muslinthegritshouldthenberepoundedandstrainedthroughmuslin,andthisoperationcontinueduntilallthepowderisfinely
sifted.Thecolour,insteadofbeingblack,likecharcoal,shouldbeafinerichchocolatecolour.Thedentifricemaythenbeused
asitis,ortinctureofmyrrhandcamphorandeaudeColognemaybeaddedtoit.
484.RoseLipsalve
Take an ounce and a half of spermaceti, nine drachms of white wax, twelve ounces of oil of sweet almonds, two ounces of
alkanetroot,andonedrachmofottoofrosesdigestthefirstfouringredientswiththeheatofboilingwaterforfourhours,then
strainthroughflannel,andaddtheottoofroses.
485.EssenceofRoses
Mixtwodrachmsofottoofrosesandapintofrectifiedspiritsofwine.
486.EssenceofLemonpeel
Steepsixouncesoflemonpeel,cutverythinandwithoutanyparticleofthewhiteskin,ineightouncesofspiritsofwinewell
corked.
487.EaudeCologne
Puttwelvedropseachofoilofneroli,citron,bergamot,orange,androsemary,andadrachmofcardamomseeds,intoapintof
spiritsofwine,andletitstandforaweek.
488.Lavenderwater
Mixtwodrachmsofoiloflavender,halfadrachmofoilofbergamot,adrachmofessenceofmusk,thirteenouncesofspiritsof
wine,andfiveouncesofwater,andletitstandaweek.

MISCELLANEOUSUSEFULRECIPES
489.ToUniteBrokenGlassorChina
Rubtheedgesofthepiecesthatrequiremendingwiththewhiteofanegg,andthendustsomeslacklimeuponthemholdthem
togethertilltheystick,andletthemdry.Thiscementisnotliabletobesoftenedbyheat.
490.CementforAttachingMetaltoGlassorPorcelain
Mix two ounces of a thick solution of glue with one ounce of linseedoil varnish or threequarters of an ounce of Venice
turpentine.Boiltogether,agitatinguntilthemixturebecomesasintimateaspossible.Thepiecescementedshouldbefastened
togetherforfortyeightorsixtyhours.
491.JapaneseCement
Thisismadebythoroughlymixingriceflourwithcoldwater,andthengentlyboilingititisbeautifullywhite,anddriesalmost
transparent.
492.ToCleanSilks,Satins,ColouredWoollenDresses,&c.
Mixwelltogetheraquarterofapoundeachofsoftsoapandhoney,thewhiteofanegg,andawineglassfulofginthearticle
shouldbescouredthoroughlywithratherahardbrush,rinsedincoldwater,lefttodrain,andironedwhilstdamp.
493.ToRemoveStainsfromMourningDresses
Boilahandfuloffigleavesintwoquartsofwateruntilreducedtoapint.Bombazines,crape,cloth,&c.,needonlyberubbed
withaspongedippedinthisliquor,andthestainswillbeinstantlyremoved.
494.ToRemoveIronmould
Rubthespotwithalittlepowderedoxalicacid,orsaltsoflemon,andwarmwater.Letitremainafewminutes,andthenwell

rinseitinclearwater.
495.ToCleanKidGloves
Firstseethatyourhandsarecleanthenputontheglovesandwashthem,asthoughyouwerewashingyourhands,inabasinof
spiritsofturpentine,untilquitecleanhangthemupinawarmplace,orwherethereisagoodcurrentofair,whichwillcarryoff
allsmelloftheturpentine.
496.ToCleanFeathers
Toeverygallonofwaterallowhalfapoundofquicklimestirthemixturewell,andletitstandanightthenpouroffthewater
thatisperfectlyclear,putthefeatherstobecleanedintoadeeptub,andpourinasmuchlimewateraswillcoverthemletthem
standtwoorthreedays,stirringthemfrequentlythenputthemintoabag,andwashthemthoroughlyincoldwaterturnthem
out on sieves, and wring the water from them by squeezing them in small portions with the hands, after which they may be
separated,thehardquillspickedout,andthedownstrippedfromthelargefeathers.Whentheyarethuscarefullycleaned,lay
themonafloorwhereaircanbefreelyadmittedturnandshakethemfrequently,andwhendry,putthemintobags,andbeat
themonaknockingstonewithaknocker.
497.ToWashLace
Placethelaceinfolds,andbasteitoneachsidelayitincoldwaterforanight,andwashitincoldwaterwiththebestwhite
soapgentlyrubandsqueezeitwashitinthreeorfourwaterswiththesoap,andrinseitwellincleanwaterthenputitintothin
starchorricewatertakeoutthebastingthread,andspreaditonablanketuponabedtodrywhenitisnearlyso,pickitout,and
layitinfolds,andwhenquitedry,layitinanoldcambrichandkerchief,andtheninthefoldsofatowelputitupontherug,or
uponablanketlaiduponastone,andwithaheavywoodenpestle,orrollingpin,beatithardtillitlooksquitesmooth.Ascarfor
veil,afterbeingstarched,shouldbepinnedouttightuponaclothonthefloor,andwhendry,beateninthesamemanner.
498.ToWashHeadandClothesBrushes
Putadessertspoonfulofpearlashesintoapintofboilingwater,andshakethebrushaboutinittillitisperfectlycleanthenpour
somecleanhotwateroveritshake,anddryitbeforethefire.
499.ToCleanGoldChains,Earrings,&c.
Make a lather of soap and water, and boil the chain in it for a few minutes immediately on taking it out, lay it in magnesia
powderwhichhasbeenheatedbythefire,andwhendry,rubitwithflannelifembossed,useabrush.
500.ToCleanPlate
Boilanounceeachofcreamoftartar,alum,andcommonsaltinagallonofwaterputtheplateinandboilit,andwhentaken
outandrubbeddryitwillhaveafinepolish.Plate,whenlaidaside,willgenerallytarnish,butifcleanedbythismethodatstated
periods,itwillalwayslookwell.
501.ToCleanMarble
Siftthroughafinesievetwopartsofcommonsoda,oneofpumicestone,andoneoffinelypowderedchalk,andmixitwith
waterrubitwellalloverthemarble,andthestainswillberemovedthenwashthemarblewithsoapandwater,anditwillbe
perfectlyclean.

THINGSWORTHKNOWING
502.ToMakeStaleBreadFresh
Ifstalebreadbeimmersedincoldwaterforamomentortwo,andrebakedforaboutanhour,itwillbeforthetimeinevery
respectequaltonewlybakedbreadbutthedeceptionwillbefoundoutinthecourseofafewhours.
503.HowtoSelectandKeepCoffee
Inpurchasingcoffee,alwaysprefertheMochaasmallroundishberryofabluishtint.Neverbuyitroastedacoffeeroastercan
beprocuredatareasonableprice,andthetroubleofroastingandgrindingitathomeisnotverygreat.Letitbekeptinaplaintin
canister,andwhenroastedandgroundtransferittoasmallerairtightone,asnothingdeterioratescoffeesomuchasexposureto
thelightandairafterithasbeenroasted.
504.LettuceSalad
Saladsshouldbeveryfresh,carefullywashed,picked,anddriedinacleancloth,cutupseparately,andputintothebowlonly
justbeforetheyarerequiredforuse.Thesaladmixtureshouldbeplacedatthebottomofthebowlandthesaladontopifmixed,
theleaveslosethatcrispnesswhichissodelicious.Slicesofbeet,eggs,orboiledpotatoesareplacedonthetoptogarnish.
505.SubstituteforCreaminTeaorCoffee
Beatthewhiteofaneggtoafroth,andmixwellwithitaverysmalllumpofbutterthenaddthecoffeetoitgradually,sothatit
maynotcurdle.Ifperfectlydone,itwillbeanexcellentsubstituteforcream.
506.AnotherWay

Beatup,separately,theyolkandwhiteofaneggtransferthemintoalargecup,andpouroveritsweetenedcoffee,scaldinghot.
Skimawaythefroth,andfillthecoffeeintoacupoftherequiredsize.
507.ToProtectBedLinenandCurtainsfromBurning
Addanounceofalumtothelastwaterinwhichthelinenandcurtainsaretoberinsed,andtheywillberenderedinflammable,or
soslightlycombustiblethattheywouldtakefireveryslowly,ifatall.Thisisasimpleprecaution,andisrecommendedwhere
therearechildrenandinthesickchamber.
508.ToPreventtheSmokingofaLamp
Soak the wick in strong vinegar, and dry it well before using it it will then burn both sweet and pleasant, and give much
satisfactionforthetriflingtroubleinpreparingit.
509.TransparentPaper
Paper can be made as transparent as glass, and capable of being substituted for many purposes, by spreading over it on both
sides,withafeather,averythinlayerofresindissolvedinspiritsofwine.Finethinpostpaperisthebestforthepurpose.
510.ToTakeImpressionsofLeaves
A very beautiful and cheap way of taking impressions of leaves is to take a small quantity of bichromate of potass (say a
teaspoonful),whichmaybehadatanydruggist'sorcolourman'sshopdissolveitinasaucerfulofwater,andpassthepaperon
whichtheimpressionsaretobetakenthroughthesolutionwhilewetpresstheleaveslightlyuponit,andexposeittothesun,
whichshouldbeshiningpowerfully.Whenperfectlydry,removetheleaves,andperfectfacsimilewillremaininalightlemon
shade,whiletherestofthepaperwillbeofadarkbrowntint.Bichrome,asitisgenerallytermed,isindarkyellowcrystals,
whichshouldbepowderedprevioustousingit.
511.ToTakeImpressionsofLeavesonSilk,&c.
Prepare two rubbers by tying up wool, or any other substance, in washleather then rub up with colddrawn linseed oil the
wishedforcolours,asindigoforblue,chromeforyellow,&c.diptherubbersintothepaint,andrubthemoneovertheother,so
thattoomuchmaynotremainuponthemplacealeafononeoftherubbersanddampitwiththeothertaketheleafoffand
applyittothesilk,satin,paper,orothersubstanceyouwishstampedplaceapieceofpaperontheleaf,andrubitgently,and
therewillbeabeautifulimpressionofalltheveins.Leavescanonlybeusedoncetheyshouldbenearlyallthesamesize,orthe
patternwillnotlookuniform.

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