Indian Cookery

Facsimile ed
ISBN: 978-1-78179-723-5
Verlag: Equinox Publishing Ltd

Buch, Englisch, 64 Seiten, Format (B × H): 130 mm x 178 mm, Gewicht: 142 g

Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club's membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.

Autoren/Hrsg.

Terry, Richard

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

Recipes 1. Mulligatawney Soup 2. Ditto of Pea Fowl 3. Rice Soup 4. Calf's Tail, a la Indienne 5. Bouillabasse Soup 6. Bird Room Stew 7. A la Blaise 8. Palentee 9. Mutton Curry, as made at the Oriental Club 10. Dry Mutton Curry 11. Mutton Curry, another way 12. Ditto with Vegetables 13. Chicken Curry 14. Bengal ditto ditto 15. Rabbit Curry 16. Ditto with Vegetables 17. Breast of Mutton Curry 18. Ditto Veal Curry 19. Calf's Foot Curry 20. Sheep's Head Curry 21. Beef Curry 22. Lark Curry 23. Partridge Curry 24. Teal Curry 25. Curry of Ox Pallates 26. Nugalu Curry 27. Melay Curry 28. Lobster Curry 29. Oyster Curry 30. Fillet of Sole Curry 31. Skate Curry 32. Crab Curry 33. Salmon Curry 34. Perriwinkle 35. Prawn Curry 36. Khubob Curry 37. Khuhob Darakee 38. Thurah Khubob 39. Khubob of Fowl 40. Pullows 41. Chicken Pullow 42. Mutton Pullow 43. Lamb Pullow 44. Kidney Pullow 45. Fish Pullow 46. Fish Tamarind 47. Bullachong 48. Cuthree 49. Pullow Mixture 50. Ghee 51. Curry Sauce 52. To Boil Rice 53. Mutton Chops as served in India 54. Hot Pot 55. Normandy Pippin Chutnee 56. Tomato and Apple Chutnee 57. Oriental Sauce for Chops and Steaks 58. Curry Powder 59. Curry Powder another way 60. Names of Spices, &c. Advertisements

Über Autor(innen)

Terry, Richard
Richard Terry was Chef de cuisine of the Oriental Club during the 19th century.