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

allow amchoor bake beef Bengal boiling water bottle brown bruised burta cakes Calcutta chicken chopped chutnee cinnamon clean cloth cloves cocoanut cofta curry cold water colour condiments cook country captain cream Demy 8vo dessertspoonful dish doopiaja drachm drain Edition Fcap fish flour forcemeat four ounces fresh fried garlic ghee ginger green ground chilies ground condiments ground garlic half a pound half a teaspoonful hilsa hour India jelly juice lemon lime-juice little salt loaf sugar mangoes meat melted milk mince mixture mustard oil mutton nutmeg onions ounces ounces of butter parboil peas peel pickle pint port wine potatoes pound of sugar powdered prawns pulp quantity quarter recipe remove rice roast Royal 8vo sauce Serve up hot simmer slow fire soojee soup spoonful stew stirring strain suet syrup tablespoonful Take tamarinds teaspoonful of ground tender thick turmeric Urdu veal vegetables vindaloo vinegar wash yolks