The Indian Cookery Book (About 500 recipes) With Active Table of Contents
The Indian Cookery Book (About 500 recipes) With Active Table of Contents Review
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The Indian Cookery Book (About 500 recipes) With Active Table of Contents Overview
This eBook includes about 500 recipes.
Curries, Soups, Desserts, Sauces & many others
There are also PERFUMES recipes and other useful tips!
Active Table of Contents for easy orientation in Your eBook
Some Chapters, For Example:
RICE OR CHOWL
1.–Boiled Rice
2.–Rice Conjee
3.–Rice Kheer
4.–Pish-Pash
KITCHEEREES
PELLOW OR POOLOO
CURRIES
GRAVY CURRIES
16.–Chicken Curry
17.–Kid Curry
18.–Veal Curry
19.–Mutton Curry
20.–Beef Curry
21.–Green Duck Curry
22.–Young Pigeon Curry
DOOPIAJAS
FORCEMEAT BALL CURRIES, OR COFTA-KA-CARREE
33.–Beef Forcemeat Ball Curry
34.–Chicken Forcemeat Ball Curry
35.–Mutton Forcemeat Ball Curry
36.–Ball Curry of Liver and Udder
37.–Prawn Cofta Curry
38.–Lobster Cofta Curry
39.–Crab Cofta Curry
40.–Fish Cofta Curry
COUNTRY CAPTAIN
HINDOOSTANEE CURRIES
HUSSANEE CURRIES, OR CURRIES ON STICK
KURMA OR QUOREMA CURRY
51.–Quorema Curry, Plain
52.–Kid Quorema
53.–Fowl Quorema
MALAY CURRIES
PORTUGUESE CURRY (VINDALOO OR BINDALOO)
MADRAS MULLIGATAWNY CURRY
CHAHKEES
SAUG CURRIES
BHAHJEES
DAL OR PEAS CURRIES
90.–Moong Dal
91.–Mussoor or Red Dal
92.–Mussoor Dal with Amchoor or with Tamarind
93.–Mussoor Dal Chur Churree
94.–Dal Foolaree
BURTAS OR MASHES
SOUPS
104.–Shin of Beef Soup
105.–Shin of Beef Soup, with Forcemeat and Egg Balls
106.–Vermicelli Soup
107.–Macaroni Soup
108.–Mulligatawny Soup
109.–Another Way
110.–Delicious Curry Soup
111.–Bright Onion Soup
112.–Bridal Soup, or Soup Elegant
113.–Soup Royal
FISH
JOINTS, MADE DISHES, ETC.
123.–Corned Round of Beef
124.–Beef a la Mode
125.–Le Fricandeau de Veau
126.–Hunter’s Beef, or Spiced Beef
127.–Collared Brisket
128.–Spiced Collared Brisket
129.–Pigeons with Petit Pois
130.–Ducks with Green Olives
131.–Kidney Stew
132.–French Mutton Chops
133.–Mutton Stew
134.–Mutton Brains and Love Apples
135.–Kid Roasted Whole
136.–Potato Pie
137.–Minced Veal Potato Pie
138.–Beef Steak and Pigeon Pie
139.–Veal Pie
140.–Macaroni Pie
141.–Alderman’s Mock Turtle Pie
142.–Sauce for Alderman’s Mock Turtle Pie
143.–Friar Tuck’s Mock Venison Pastry Pie
144.–Sauce for Friar Tuck’s Mock Venison Pastry Pie
145.–Leg of Mutton Dumpling
146.–Sausage Rolls
147.–Dumpode Goose (Indian Way)
148.–Dumpode Duck (Eastern Way)
149.–Fowl a la Cardinal, or Dumpode Capon or Fowl
150.–Brisket of Beef Trambland
151.–Mutton Trambland
152.–Bubble and Squeak
153.–To Stew a Fillet of Veal
154.–Veal Cutlets
155.–Kidney Toasts
156.–Rolled Mutton
157.–Haggis
158.–To Boil Marrow-bones
159.–Beef or Mutton Baked with Potatoes
160.–Olive Royals
161.–To Boil Ox-Cheek
162.–To Stew Ox-Cheek
163.–Dressed Ox-Cheek
164.–Potted Ox-Cheek
165.–Breasts of Mutton a la Ste. Menoult
166.–To Cure Mutton Ham
167.–Meat or Birds in Jelly
168.–Pigeons in Savoury Jelly
VEGETABLES
PASTRY, PUDDINGS, SWEETMEATS, ETC.
GARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC.
INDIAN PICKLES, CHUTNEES, SAUCES, ETC.
330.–Love-apple or Tomato Sauce
331.–Tomato or Love-apple Chutnee
332.–Tapp Sauce
333.–Sweet Chutnee
334.–Another Way
335.–Sweet Mango Chutnee
336.–Hot Sweet Mango Chutnee
337.–Tamarind Chutnee
338.–Cussoondee
339.–Mango Amchoor
340.–Pickled Cabbage
341.–Red Cabbage Pickle
342.–Red Cauliflower Pickle
343.–Patna or Bombay Onion Pickle
344.–Mangoes Pickled Whole
345.–Sweet Mango Pickle
346.–Long Plum Pickle
347.–Sweet Long Plum Pickle
348.–Round Plum Pickle
349.–Round Plum Pickle with Mustard Oil
350.–Dry Fruit Pickle
351.–Green Mint Vinegar
352.–Another Way
353.–Horseradish Vinegar
354.–Chili Vinegar
355.–Essence of Chilies
356.–To Preserve Lime-juice
357.–To Purify Lime-juice
358.–Green Mint-juice
359.–Green Ginger-juice
360.–Juice of Onions and Garlic
361.–Mustard
INDIAN PRESERVES, JAMS, JELLIES, AND MARMALADES
HOME-MADE LIQUEURS
MEDICINAL AND OTHER RECIPES
PERFUMERY, COSMETICS, AND DENTIFRICE
MISCELLANEOUS USEFUL RECIPES
THINGS WORTH KNOWING