Description
Author
Richard Terry
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.
About the Author
Richard Terry was the chef of the Oriental Club in London during the 1850s and 1860s.
Table of Contents
Index of Recipes
1. Mulligatawney Soup
2. Ditto of Pea Fowl
3. Rice Soup
4. Calf’s Tail à l’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.
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