The Indian Cookery-Book: A Practical Handbook to the Kitchen in India ; by a Thirty - Five Years Resident

added allow bake balls beef Bengal boil bones bottle bread brown butter cakes chicken chilies chittacks chopped cinnamon clean cloth cold cold water colour condiments cook cover curry Demy directed dish doopiaja dozen drachm drain drops Edition eggs eight English fine finely fire fish flour four fresh fried fruit garlic ghee ginger grated gravy green half half a pound hour India ingredients juice keep lemon mangoes meat melted milk mince minutes mixture mustard mutton nutmeg onions ounces peel pepper pickle pieces pint potatoes pound powdered Prepare quantity quart quarter recipe remove rice roasted roll salt sauce season seer serve simmer sliced soup spoonful stirring strain sufficient sugar syrup tablespoonful Take taste teaspoonful of ground tender thick throw twelve vegetables vinegar warm wash whole wine yolks