The Indian Cookery Book E-Book

anonymous

• Herausgeber: Anonymous
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2014

Beschreibung

The Indian Cookery Book: Illustrated (1900).Rice is used in a variety of forms: it is boiled, made into kitcheer- ee, pellow. "Boiled Rice: Wash half a pound or a coonkeeful of rice, and put it to boil in a large quantity of water, over a brisk fire. Immediately the rice begins to boil, the water will bubble up to the surface of the pot and overflow, carrying away quantities of scum and impurities. The cover of the pot should now be kept partially open, and the rice stirred to prevent an entire overflow of the water. On the subsiding of the water or the bubbling...

Leseprobe

The Indian Cookery Book:

Illustrated

THE INDIAN COOKERY BOOK

PUBLISHED BY THACKER, SPINK & CO., CALCUTTA

1900

CONTENTS

THE RECIPES

RICE OR CHOWL1.--Boiled Rice2.--Rice Conjee3.--Rice Kheer4.--Pish-PashKITCHEEREES5.--Bhoonee Kitcheeree6.--Bhoonee Kitcheeree of the Mussoor or Red Dal is made according to recipe No. 5.7.--Bhoonee Kitcheeree of the Moong or Small-grain Yellow Dal is made according to recipe No. 5.8.--Bhoonee Kitcheeree of the Gram or Chunna Dal9.--Bhoonee Kitcheeree of Green Peas10.--Jurrud or Yellow-tinted Kitcheeree11.--Geela KitcheereePELLOW OR POOLOO12.--Chicken Pellow13.--Beef, Mutton, or Kid Pellow14.--Prawn Pellow15.--Lobster or Fish PellowCURRIESGRAVY CURRIES16.--Chicken Curry17.--Kid Curry18.--Veal Curry19.--Mutton Curry20.--Beef Curry21.--Green Duck Curry22.--Young Pigeon CurryDOOPIAJAS23.--Chicken Doopiaja24.--Kid Doopiaja25.--Veal Doopiaja26.--Mutton Doopiaja27.--Beef Doopiaja28.--Duck Doopiaja29.--Doopiaja of Pigeons30.--Cold Boiled Pork Doopiaja31.--Udder Doopiaja32.--Udder and Beef DoopiajaFORCEMEAT BALL CURRIES, OR COFTA-KA-CARREE33.--Beef Forcemeat Ball Curry34.--Chicken Forcemeat Ball Curry35.--Mutton Forcemeat Ball Curry36.--Ball Curry of Liver and Udder37.--Prawn Cofta Curry38.--Lobster Cofta Curry39.--Crab Cofta Curry40.--Fish Cofta CurryCOUNTRY CAPTAIN41.--Chicken Country Captain42.--Kid Country Captain43.--Veal Country Captain44.--Jhal FrezeeHINDOOSTANEE CURRIES45.--Seik Kawab46.--Tick-keeah KawabHUSSANEE CURRIES, OR CURRIES ON STICK47.--Hussanee Beef Curry48.--Hussanee Mutton Curry49.--Hussanee Veal Curry50.--Hussanee Curry of Udder and LiverKURMA OR QUOREMA CURRY51.--Quorema Curry, Plain52.--Kid Quorema53.--Fowl QuoremaMALAY CURRIES54.--Cocoanut Milk55.--Chicken Malay Gravy Curry with White Pumpkin or Cucumber56.--Prawn Malay Gravy Curry with White Pumpkin or Cucumber57.--Chicken Malay Gravy Curry with Pulwal58.--Prawn Malay Gravy Curry with Pulwal59.--Chicken Malay Doopiaja60.--Prawn Malay DoopiajaPORTUGUESE CURRY (VINDALOO OR BINDALOO)61.--Beef Vindaloo62.--Pork Vindaloo63.--Duck Vindaloo64.--Pickled Vindaloo65.--Curry PasteMADRAS MULLIGATAWNY CURRY66.--Gravy Fish Curries67.--Hilsa Fish Gravy Curry68.--Beckty Fish Gravy Curry69.--Prawn Doopiaja70.--Sliced Hilsa Fish Fried in Curry Condiments71.--Sliced Beckty Fish Fried in Curry Condiments72.--Egg Curry73.--Egg Curry with Green Peas74.--Egg Curry, with Chunna Ka DalCHAHKEES75.--Seam, Potato, and Peas Chahkee76.--Pulwal, Potatoes, and Torrie77.--Red Pumpkin and Tamarind78.--White Pumpkin and Tamarind79.--White Pumpkin, Plain, Cut Small80.--Tomato with Tamarind81.--Tomato, PlainSAUG CURRIES82.--Red Saug and Omra83.--Red Saug, Omra, and Shrimps84.--Red Saug and Prawns85.--Green Saug with Prawns86.--Danta Curry with Shrimps87.--Khuttah Carree, or Acid Vegetable CurryBHAHJEES88.--Bringal Bhahjee89.--Pulwal BhahjeeDAL OR PEAS CURRIES90.--Moong Dal91.--Mussoor or Red Dal92.--Mussoor Dal with Amchoor or with Tamarind93.--Mussoor Dal Chur Churree94.--Dal FoolareeBURTAS OR MASHES95.--Potato Burta96.--Brinjal Burta97.--Dry Fish Burta98.--Red Herring Burta99.--Cold Corned-Beef Burta100.--Cold Tongue Burta101.--Cold Ham Burta102.--Green Mango Burta103.--Tomato BurtaSOUPS104.--Shin of Beef Soup105.--Shin of Beef Soup, with Forcemeat and Egg Balls106.--Vermicelli Soup107.--Macaroni Soup108.--Mulligatawny Soup109.--Another Way110.--Delicious Curry Soup111.--Bright Onion Soup112.--Bridal Soup, or Soup Elegant113.--Soup RoyalFISH114.--Fish Mooloo115.--Another Way116.--Another Way117.--Prawn Cutlet118.--Crabs in Shell119.--Tamarind Fish120.--Smoked Fish121.--Dried Prawns122.--Prawn PowderJOINTS, MADE DISHES, ETC.123.--Corned Round of Beef124.--Beef a la Mode125.--Le Fricandeau de Veau126.--Hunter's Beef, or Spiced Beef127.--Collared Brisket128.--Spiced Collared Brisket129.--Pigeons with Petit Pois130.--Ducks with Green Olives131.--Kidney Stew132.--French Mutton Chops133.--Mutton Stew134.--Mutton Brains and Love Apples135.--Kid Roasted Whole136.--Potato Pie137.--Minced Veal Potato Pie138.--Beef Steak and Pigeon Pie139.--Veal Pie140.--Macaroni Pie141.--Alderman's Mock Turtle Pie142.--Sauce for Alderman's Mock Turtle Pie143.--Friar Tuck's Mock Venison Pastry Pie144.--Sauce for Friar Tuck's Mock Venison Pastry Pie145.--Leg of Mutton Dumpling146.--Sausage Rolls147.--Dumpode Goose (Indian Way)148.--Dumpode Duck (Eastern Way)149.--Fowl a la Cardinal, or Dumpode Capon or Fowl150.--Brisket of Beef Trambland151.--Mutton Trambland152.--Bubble and Squeak153.--To Stew a Fillet of Veal154.--Veal Cutlets155.--Kidney Toasts156.--Rolled Mutton157.--Haggis158.--To Boil Marrow-bones159.--Beef or Mutton Baked with Potatoes160.--Olive Royals161.--To Boil Ox-Cheek162.--To Stew Ox-Cheek163.--Dressed Ox-Cheek164.--Potted Ox-Cheek165.--Breasts of Mutton a la Ste. Menoult166.--To Cure Mutton Ham167.--Meat or Birds in Jelly168.--Pigeons in Savoury JellyVEGETABLES169.--To Boil Potatoes170.--Another Way171.--To Broil Boiled Potatoes172.--To Brown Potatoes under Meat while Roasting173.--Potato Ribbons174.--To Boil Turnips175.--To Dress Young Turnips176.--To Boil Spinach177.--Another Way178.--To Boil Cauliflowers179.--To Boil French Beans180.--To Boil Asparagus181.--Asparagus a la Francais182.--To Boil Brocoli183.--To Boil Artichokes184.--To Boil Young Green Cabbages185.--To Stew Cucumbers186.--Another Way187.--To Stew Mushrooms188.--Another Way189.--To Roast Onions190.--Onions, Plain Boiled191.--To Boil Carrots192.--Carrots, Flemish Way193.--Green Peas Stewed194.--To Boil Green Peas195.--To Stew Young Peas and Lettuce196.--Peas for a Second-course Dish, a la Francais197.--To Steam Peas198.--Vegetable MashPASTRY, PUDDINGS, SWEETMEATS, ETC.199.--Pastry for Pies and Tarts200.--Pastry for Friar Tuck's Mock Venison Pastry Pie201.--Custard202.--Orange Custard203.--Chocolate Custard204.--Almond Custard205.--Princess Royal Custard206.--Rose-bloom Custard207.--Blanc Mange208.--Another Way209.--Rice Blanc Mange210.--Corn-flour Blanc Mange211.--Christmas Plum Pudding (Indian Way)212.--Bombay Pudding213.--Another Way214.--Cocoanut Rice Pudding215.--Indian Lemon Pudding216.--Marmalade Pudding217.--Custard Pudding218.--Macaroni219.--Tart and Pie Crusts of Soojee220.--Chappatee or Hand-Bread221.--Dalpooree222.--Dal Pittas223.--Prawn Doopiaja Pittas224.--Prawn Doopiaja Loaf225.--Fowl Doopiaja Loaf226.--Falooree227.--Cocoanut Pittas228.--Plantain Fritters229.--Fried Plantains230.--Bibinca Dosee, or Portuguese Cocoanut Pudding231.--Bole Comadree, or Portuguese Cocoanut Pudding with Jagree232.--Goolgoola, or Fritters233.--Another Way (as usually served on the tea-table)234.--Cajure235.--Hulluah236.--Another Way237.--A Two-pound or One-seer Plum Cake238.--Swiss Cakes239.--Queen Cakes240.--Shrewsbury Cakes241.--Another Way242.--Shortbread243.--Scotch Shortbread244.--Another Way245.--Gingerbread Nuts246.--Another Way247.--Ginger Cakes248.--Gingerbread Spiced249.--American Gingerbread250.--Rich Gingerbread Cakes251.--Indian Gingerbread252.--Oatmeal Gingerbread253.--Excellent Cheesecakes, known at Richmond as "Maids of Honour"254.--Cocoanut Cheesecakes255.--Buns256.--Rout Cakes257.--French Pancakes258.--Common Pancakes259.--Indian Pancakes260.--Pink Pancakes261.--Mango Fool262.--Another Way263.--Pink Mango Fool264.--Vanilla Drops265.--Mincemeat266.--Another Way267.--Ornaments for Custards or Creams268.--Colouring for Jellies, Creams, Ices, and Cakes269.--Colouring Mixtures270.--Frost or Icing for Cakes271.--Another Way272.--Coloured Icings273.--Fine Icing for Tarts and Puffs274.--Raspberry Iced Cream275.--Apricot Iced Cream276.--Mille Fruit Iced Cream277.--Orange-water Iced278.--Juice of Fruit Iced279.--Orange Iced Cream280.--Bael Sherbet281.--Mallie, or Cream as prepared by the Natives282.--Tyre or Dhye283.--Yeast284.--Another WayGARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC.285.--Casserole of Potatoes286.--Rissoles or Croquets287.--Fricandellans288.--Forcemeat289.--Forcemeat balls290.--Another Way291.--Forcemeat Onions292.--Forcemeat for Fish293.--Egg Balls294.--Brain Cakes295.--Another Way296.--Sauce for Salads297.--Sauce for Lobster Salad298.--Excellent Fish Sauce299.--Sauce for Boiled Mutton or Boiled Brisket of Beef300.--Fresh Tomato Gravy Sauce for Made Dishes301.--Tapp Sauce Gravy for Made Dishes302.--Sauce for Cucumber Salad303.--Parsley Sauce304.--Onion Sauce305.--White Onion Sauce306.--Brown Onion Sauce for Gravy307.--Sauce for Boiled Beef308.--Sauce for any kind of Meat309.--Lobster Sauce310.--Oyster Sauce311.--Sauce for Roast Beef312.--To make a Quart Bottle of Fish or Meat Sauce313.--Pink Sauce for Fish314.--Bread Sauce315.--Apple Sauce316.--Egg Sauce317.--Shrimp Sauce318.--Mint Sauce319.--Pudding Sauce320.--Parsley and Butter321.--Melted Butter322.--French Melted Butter323.--Stuffing for Hare or Kid324.--Stuffing peculiar for Fowls only325.--Stuffing for Roast Pig, Roast Kid, Fillets of Veal, and Duck326.--Stuffing for Boiled Turkey, Goose, or Duck327.--Stuffing for Roast Duck328.--Stuffing for Roast Turkey or Goose329.--Jelly for Cooked Birds, Meats, or Made DishesINDIAN PICKLES, CHUTNEES, SAUCES, ETC.330.--Love-apple or Tomato Sauce331.--Tomato or Love-apple Chutnee332.--Tapp Sauce333.--Sweet Chutnee334.--Another Way335.--Sweet Mango Chutnee336.--Hot Sweet Mango Chutnee337.--Tamarind Chutnee338.--Cussoondee339.--Mango Amchoor340.--Pickled Cabbage341.--Red Cabbage Pickle342.--Red Cauliflower Pickle343.--Patna or Bombay Onion Pickle344.--Mangoes Pickled Whole345.--Sweet Mango Pickle346.--Long Plum Pickle347.--Sweet Long Plum Pickle348.--Round Plum Pickle349.--Round Plum Pickle with Mustard Oil350.--Dry Fruit Pickle351.--Green Mint Vinegar352.--Another Way353.--Horseradish Vinegar354.--Chili Vinegar355.--Essence of Chilies356.--To Preserve Lime-juice357.--To Purify Lime-juice358.--Green Mint-juice359.--Green Ginger-juice360.--Juice of Onions and Garlic361.--MustardINDIAN PRESERVES, JAMS, JELLIES, AND MARMALADES362.--To Detect Adulteration of Sugar363.--White Syrup364.--Brown Syrup365.--To Clarify Sugar366.--Capillaire367.--Ceylon Moss, Seaweed, and Iceland Moss Preserves368.--Guava Jelly369.--Guava Cheese370.--Mango Jelly371.--Mango Marmalade372.--Green Mango Preserve373.--Another Way374.--Pine-apple Preserve375.--Another Way376.--Peach Preserve377.--Another Way378.--Pulwal Preserve379.--Another Way380.--Candied Pulwal381.--Tipparee (commonly called Gooseberry) Preserve382.--Tipparee Jelly383.--Tipparee Cheese or Marmalade384.--To Preserve Tamarinds385.--Bael Preserve386.--Bael Jam387.--Candied Bael388.--Orange Jelly389.--Damson Cheese390.--Apricot Cheese391.--Orange Marmalade392.--Another Way393.--Indian Way of Making Calf's-Foot JellyHOME-MADE LIQUEURS394.--Cream of Citron395.--Cream of Cloves396.--Cream of Noyau397.--Pink Noyau398.--Cream of Aniseed399.--Cream of Cinnamon400.--Rose Cream401.--Cream of Mint402.--Cream of Vanilla403.--Golden Wasser or Dantzic Brandy404.--Curacao405.--Punch a la Romain406.--Mint Beer407.--Another Way408.--Ginger Beer409.--"The Commander-in-Chief"410.--Regent Punch411.--Milk Punch412.--Another Way413.--Ginger Pop414.--Imperial Pop415.--Negus416.--Flash417.--Sherry Cobbler418.--Apricot Effervescing Drink419.--Mint Julep420.--Orangeade421.--Orgeat422.--Poor Man's Champagne423.--Royal Lemonade424.--Summer Beverage425.--Lemon Barley-waterMEDICINAL AND OTHER RECIPES426.--Barley-water for the Sick Chamber427.--To Cure the Sting of a Wasp428.--To Cure Deafness from Deficient Secretion of Wax429.--Cure for Cramp in the Legs430.--Emetic Draught431.--Another Recipe432.--Another Recipe433.--Cure for Tic-doloreux or Neuralgia434.--To Cure Hiccough or Hiccup435.--Cure for Colds436.--Mixture for Recent Coughs437.--Emulsion for Recent Coughs438.--Emulsion for Old Coughs439.--Cure for Hooping-cough440.--Roche's Embrocation for Hooping-cough441.--Valuable Lotion for Hooping-cough, &c.442.--Warm Plaster443.--Gargle for Irritation and Inflammation in the Throat444.--Another Recipe445.--A Good Gargle for Sore Throats446.--Excellent Domestic Gargle447.--Remedy for Sprains448.--Another Recipe449.--Embrocation for Sprains and Bruises450.--Another Recipe451.--Lime Liniment for Burns, Scalds, &c.452.--Spermaceti Ointment for Dressing Blisters453.--To Prevent Galling in Persons confined to their Beds454.--Anodyne Fomentation455.--Common Fomentation456.--Nitric Acid Lotion457.--Cure for Bowel Complaint458.--Another Recipe459.--Compound Infusion of Senna460.--Warm Purgative Tincture461.--Tonic Aperient Mixture462.--Mild Aperient Pills463.--Digestive Aperient Pills464.--Worm Powder465.--Infallible Cure for Tapeworm466.--Cure for Ringworm467.--Quinine Draught468.--Seidlitz Powders469.--Ginger-beer Powders470.--Lemonade PowdersPERFUMERY, COSMETICS, AND DENTIFRICE471.--Indian Mode of Preparing Perfumed Oils472.--Remedy for Scurf in the Head473.--Imitative Bears' Grease474.--Hair Grease475.--Pomatum476.--Another Recipe477.--Pomade for Hair that is Falling off478.--Pomade Divine479.--Another Recipe480.--Bandoline for the Hair481.--Dentifrice482.--Another Recipe483.--Another Recipe484.--Rose Lip-salve485.--Essence of Roses486.--Essence of Lemon-peel487.--Eau de Cologne488.--Lavender-waterMISCELLANEOUS USEFUL RECIPES489.--To Unite Broken Glass or China490.--Cement for Attaching Metal to Glass or Porcelain491.--Japanese Cement492.--To Clean Silks, Satins, Coloured Woollen Dresses, &c.493.--To Remove Stains from Mourning Dresses494.--To Remove Ironmould495.--To Clean Kid Gloves496.--To Clean Feathers497.--To Wash Lace498.--To Wash Head and Clothes Brushe499.--To Clean Gold Chains, Earrings, &c.500.--To Clean Plate501.--To Clean MarbleTHINGS WORTH KNOWING502.--To Make Stale Bread Fresh503.--How to Select and Keep Coffee504.--Lettuce Salad505.--Substitute for Cream in Tea or Coffee506.--Another Way507.--To Protect Bed Linen and Curtains from Burning508.--To Prevent the Smoking of a Lamp509.--Transparent Paper510.--To Take Impressions of Leaves511.--To Take Impressions of Leaves on Silk, &c.