Madras Curry Powder

Pound separately, and sift, six ounces of coriander seed, three of turmeric, one of black pepper, two of cummin, one of fennel seed, and half an ounce of cayenne. Mix all together, put them into a glass jar or bottle, and seal the cover.

With less turmeric, you may use ginger or sassafras.

Curry powder may be added to any stew of meat, poultry, or game. Boiled rice must always accompany a dish of curry.

The ingredients indispensable to all curries (and you may make a curry of any nice meat, or poultry, or even of oysters) is a very pungent powder, prepared for the purpose with turmeric. Also onions and boiled rice. In India there is always something acid in the mixture, as lemons, sour apple juice, or green tamarinds. The turmeric has a peculiar flavor of its own.

Store Sauces

The celebrated English sauces, for fish and game, Harvey's sauce, (which is the best,) Quin's, Reading's, Kitchener's, Soyer's, etc, are all very good, and keep well, if genuine. They are imported in small sealed bottles, and are to be had of all the best grocers. To make them at home, is so troublesome and expensive, that it is better to buy them. They are, however, very nice, and are generally introduced at dinner parties; a little being mixed on your plate with the melted butter. If you have no fish castors, bring these sauces to table in their own bottles, to be carried round by a servant.

Fine Pink Sauce

Take a pint of excellent port wine, the juice and grated yellow rinds of four large lemons, two dozen blades of mace and a large nutmeg, broken up; with a quarter of an ounce of prepared cochineal, or a small tea-spoonful of alkanet chips. Add a table-spoonful of fresh salad oil. Mix the whole well in a wide-mouthed glass jar with a lid. Let the ingredients infuse a fortnight; stirring it several times a day. Then strain it, pour it through a funnel into small bottles, and seal the corks. It will give a fine pink color to drawn butter. Eat it with any sort of fish or game.

Alkanet produces a much finer color than cochineal, but it must unite with some substance of an oily nature to give out its color to advantage. It is very cheap, and very beautiful, and to be had at the druggist's. Infuse it tied in a thin muslin bag.

Wine Sauce For Venison Or Game

Take the half of a sixpenny loaf of bread. Cut off all the crust. Put the crumb (or soft part) into a bowl, and pour on sufficient good port wine to steep it. Soak the bread in the wine till dissolved.

Then add two heaped table-spoonsful of fresh butter, and two heaped spoonsful of sugar; seasoning with powdered mace and nutmeg, and the grated yellow rind and juice of a lemon. Beat all together till very smooth. Put it into a sauce-pan, and give it one boil up; taking it off as soon as it comes to a boil. Send it to table hot. It is a fine company sauce for venison, or hare, or any sort of game.