They must all be reduced to the finest powder, and mixed well together: more cavenne and other spices may be mixed, for such as like it hotter. The great defect in our dressing curries is want of an acid and salt, as the rice freshens them so much. To make Cayenne Pepper. Mix ripe capsicums with flour, and bake them till they are dry enough to powder: cut them into small pieces, and add to each ounce of capsicums water and yeast to make them into small cakes. Bake, slice the cakes, and bake them again; powder the biscuit and sift it; bottle, and stop it close. Burdwan Stew. This is generally made over a lamp at table. Take a roasted or boiled fowl, cut it in pieces, and put them into a silver stewpan. Put in two ladlefuls of soup, with two dozen anchovies, a glass of white wine, some melted butter sauce, boiled or roasted onions, pickled oysters, and cayenne pepper. Stir and let it heat through; add Seville oranges or lime-juice. When it is prepared on purpose, the chicken is only half roasted or boiled; if boiled, the water is used to make it, instead of the Game makes the best burdwan, and fish is excellent. To curry Cabbage and Greens. soup. Boil the greens, mince them rather large, and put them with a bit of butter into a stewpan, with half a dessert spoonful of curry powder, a dessert spoonful of vinegar, and salt. Stew and simmer gently, till they are sufficiently cooked. Spinach Curry. Pick and prepare the spinach, and add to it a large handful of sorrel, or some gooseberries, two or three acid apples, or tamarinds. Stew them with fried onions till tender; put in some curry powder; rub them down in the sauce with a wooden pestle. Then add the meat cut in small pieces, and fry it altogether (or make it with prawns, oysters, cockles, or any other shell fish). Let all stew together for a little, so that the curry powder may incorporate, and the meat get the taste of the sauce. Broccoli Curry. Dress six heads of broccoli nicely, according to the manner they are to be served; blanch them well, cut an onion in fillets, and brown it. Mix a table-spoonful and a half of curry powder with a pint of fresh water, pour it to the onions, cover them, and let them boil for twenty minutes; strain out the onions, and put in the broccoli, with shrimps, lobsters cut small, or pork that has been a little salted, cut in small pieces. Let it stew slowly; put in any acid when it is taken from the fire. Indian Pillau. Take two pounds of the best end of a neck of mutton, two pounds of nice young pork, and a young fowl; six large onions, spices, and an ounce of whole cardamoms, in a muslin bag. Boil and simmer them till half cooked; take out the mutton and fowl, brown them, return them again into the stewpan: put in, according to the quantity of liquid, rice well picked and washed. Let all stew together till it is completely swelled, and the whole nearly dry turn it into a colander; dish the meat; cover it with the rice. Garnish with hard eggs cut in quarters, fried onions, and pickles.* Curried Rice. Fry some onions a good brown, and stew them in water or stock; strain and rub them through a colander, return them into the soup, and add a sufficient quantity of curry powder. Let it boil and incorporate; have no more than will boil the rice, and be certain it boils when the rice is put in. Cook without stirring as above, adding acid and salt. Serve it with roast or grilled meats, I give this receipt exactly as I had it; but I would recommend no more water being put in than will cook the rice, unless it is to be sent to table as a soup, which this quantity of meat will well admit of; and a piece of fresh butter would greatly increase the flavour and mellowness of the rice; as rice should never be cooked in more liquid than is necessary for it to imbibe. poultry, or fish. If water is used, it will require a large piece of butter or top-pot, which ought to be put in as it softens. Molukatanee. Take a very well-made rich soup of meat or fowl, and mix into a little of it the necessary quantity of curry powder till quite smooth, and return it into the saucepan, and let it boil well, stirring it often. Slice and fry some onions of a nice colour, and put them in, with a clove of garlic and a few pounded almonds, which must be also first mixed with a little of the soup or cream. Add a little lemon pickle, mango juice, or any other acid, according to taste. Meat of any kind may be served in this soup, and dry rice as with other curries. Game or Fish Molukatanee. Vegetable, fish, or game soups make it equally good: game is preferable to any other, when the proper seasonings are attended to. As the curry ingredients destroy much of the mellowness, its goodness therefore depends upon the richness of the soup; and this is not enough attended to. Simple Pepper Water. Slice and fry one or two large onions, add one table spoonful of Chili vinegar, and a spoonful of curry powder; mix it well with a pint of water, or more, according to taste, and salt. Let it boil for an hour, well covered, over a slow fire. This is excellent in flatulencies and bilious complaints. Sec Sec, or Dry Curry. This curry is made of vegetables, intermixed with butcher's meat, fowl, or game. If there are green capsicums, boil some well, and put them into a little nice gravy, with a clove or two of garlic, and some curry powder. If there are no capsicums, use cayenne. Prepare for boiling whatever vegetables are to be used; such as spinach, sorrel, French beans, artichokes, asparagus, cabbage, small early potatoes, &c. When the vegetables are prepared, mix in any meat that has been prepared by cutting small, and dressing into proper pieces. Add nicely fried onions, and season with the prepared sauce, mixing it all well together; taking care that it is not too wet. Have hot dripping ready, put in the prepared curry, and manage it so that it may not burn; while it is frying, mix in a little cream, milk, or marrow, with a few pounded almonds, cocoa, or any other nuts, lemon-pickle or juice, Indian pickle. The great secret of making curries is the ingredients and spices being properly mixed, and left to incorporate for some time. Caldumachucalde, or bruised Chicken Curry. Cut the breasts out of two chickens, and pound the remainder. Put the pounded meat with the gizzards to simmer two hours in two quarts of water. Prepare one of the breasts by pounding it well, strain the liquor, of which there ought to be at least three pints, add the pounded meat by rubbing it with a little of the soup, put in the other breast whole, some fried onions, the livers, gizzards, and half a spoonful of curry-powder, acid and salt; more curry or cayenne may be added, according to taste. Ball Cubbub. Pound the meat, fat and lean, with a sufficient quantity of onions, garlic, curry-powder, pepper, and salt; mix all well up together, make it up into balls, and fry them in butter; serve them in a heap upon buttered or curried rice, or in a curried sauce, on fried bread or parsley, or almost in any way, with plain boiled rice in another dish. Curry Cubbub. Cut the meat into small equal pieces, and thread them upon silver skewers, intermixed with garlic and onions, rub them over with ginger, sprinkle with vinegar, dust them over with a little curry-powder, and fry them in butter. Cream-curry of Chickens, Sweetbreads, Brains, Chitterlings, Turbot, and other soft Roes, &c. Prepare chickens, sweetbreads, or both, and simmer them in a little nice, well-prepared and seasoned white |