287. - Curry Powder. (Kitchiner's Tried Receipt.)

Dry and reduce to a fine powder the following spices: Coriander-seed, three ounces,

Turmeric, three ounces,

Black pepper, one ounce, Mustard, one ounce,

Ginger, one ounce,

Lesser cardamoms half an ounce, Cayenne pepper, a quarter of an ounce, Cumin-seed, a quarter of an ounce. Thoroughly pound and mix, and keep them in a closely stopped bottle. Three ounces of the powder steeped ten days in a quart of vinegar or white wine, will impregnate it with the flavor.

288. - Delhi Curry Powder

Twenty teaspoonfuls of turmeric, eight of pounded chilis or cayenne pepper, and twelve each of cumin, coriander-seed, and dried cassia-leaves.

2s9. - A Plain Curry

Put into a fryingpan a piece of butter, a small onion cut into pieces, and two cloves of garlic; fry these until brown, put the meat to the above, and add the curry powder, and sufficient cold water to cover the meat, and boil the whole gently until the meat is cooked; then add the juice of a lemon, and a little salt.

291. - Epicurean Sauce

Indian soy, two ounces; walnut and mushroom ketchup, of each eight ounces; port wine, two ounces; white pepper, bruised, half an ounce; shalots, three ounces; cayenne, a quarter of an ounce; cloves, half an ounce. Macerate for fourteen days in a warm place; strain, and add sufficient white wine vinegar to make exactly one pint. The above forms a piquant sauce for chops, steaks, etc. For fish, a little essence of anchovy, and an additional quantity of vinegar, should be added.

292. - Carrack Or Indian Sauce For Cold Meat

Two heads of garlic sliced, five spoonfuls of soy, five spoonfuls of mushroom ketchup, eight spoonfuls of walnut pickle, fifteen anchovies, or five spoonfuls of essence of anchovies, three spoonfuls of mango pickle, one quart of vinegar - mix in a bottle and set it in the chimney corner; shake daily for a month. It is excellent without the mango. [This is an excellent sauce, and without the mango would be mild.]

293. - Hot Spice - A Delicious Adjunct To Chops, Steaks, Gravies, Soups, Etc

Three drachms each of ginger, black pepper, and cinnamon; seven cloves; mace half an ounce; cayenne one quarter of an ounce; nutmegs one ounce; white pepper, one ounce and a half; mix. The quantity of cayenne may be increased, should the above not be enough to suit the palate.

294. - A Rich Grayy

Cut beef into thin slices, according to the quantity wanted; slice onions thin, and flour both; fry them of a light pale brown, but do not on any account suffer them to get black: put them into a stew-pan, pour boiling water on the browning in the frying-pan, boil it up, and pour on the meat. Put to it a bunch of parsley, thyme, and savory, a small bit of knotted marjoram, the same of tarragon, some mace, berries of allspice, whole black pepper, a clove or two, and a bit of ham, or gammon of bacon. Simmer till you have extracted all the juices of the meat, and be sure to skim the moment it boils, and often after. If for a hare, or stewed fish, anchovy should be added.

296. - Maltre D'Hotel Butter

Put one-fourth of a pound of fresh butter upon a plate, the juice of two lemons, and two large table-spoonfuls of chopped parsley, half a teaspoonful of salt, and half that quantity of white pepper; mix all well together, and keep in a cool place for use.