Chapter I: Front Matter

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Every effort has been made to replicate this text as faithfully as
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changes (corrections of spelling and punctuation) made to the
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THE
CURRY COOK'S ASSISTANT

NOTE ABOUT "CURRIES" IN "SATURDAY REVIEW," OCTOBER 22, 1887.

Everybody who likes Curry, and who can get it (the pamphlet, not the Curry), should invest in a little pamphlet by "DANIEL SANTIAGOE, son of Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon Court, Royal Jubilee Exhibition, Liverpool." It is written in delightful pigeon-English (or whatever other bird may be more appropriate to Ceylon's isle), is quite unpretentious, avows the author's very legitimate, and, indeed, laudable desire to "make a small fortune" by its sale, and contains admirable receipts. Mr. Santiagoe is much less cynical than the apocryphal Mrs. Glasse. He says, after recommending the more excellent way of the Curry Stone, "The best and easy way is to buy from your respected grocers, which, I should say, ought to be of two colours--one is brown and the other is yellow, and the red is cayenne pepper (if required, hot curries)." He is a little plaintive about mulligatawny. "Why English people always spell this word wrong? Everybody knows this--mollagoo, 'pepper;' tanney, 'water.'" So the reformers who call it "mulligatunny" are just as bad as we devotees of mumpsimus and mulligatawny ourselves. We note with special pleasure a receipt for "chicken moley"--evidently the same genus as that "mollet" which puzzled Mrs. Clarke. And all the prescriptions are interesting. "Maldive fish" seems to take the place of "Bombay duck" in these southern regions, and the number of Vegetable Curries is particularly noteworthy. Nobody need think from the specimens we have given that Mr. Santiagoe is unintelligible. His English may be "pigeon," but it is a much more easily digestible tongue than the high and mighty gobble-gobble of some of our own professors of style and matter.

[True copy from "SATURDAY REVIEW."]

THE
CURRY COOK'S ASSISTANT;

OR

CURRIES,
HOW TO MAKE THEM IN ENGLAND
_IN THEIR ORIGINAL STYLE_.

BY
DANIEL SANTIAGOE, General Servant,
SON OF FRANCIS DANIEL, Butler and Fiddler, Trichinopoly,
Madras, India, and Colombo, Ceylon

CEYLON TEA HOUSE WAITER

Royal Jubilee Exhibition, Liverpool, 1887
International Exhibition, Glasgow, 1888

THIRD EDITION

LONDON
KEGAN PAUL, TRENCH & CO., 1, PATERNOSTER SQUARE
1889

(_The rights of translation and of reproduction are reserved._)

INDEX.

LIST AND NAMES OF CURRIES, Etc.

NO. PAGE

1. Home-made Curry Powder 1

2. Beef Curry (Plain) 5

3. Beef Curry (Ceylon Way) 6

4. Beef Curry (Madras) 7

5. Beef Curry (Kabob) Madras 9

6. Beef Curry (Dry) do. 11

7. Beef Curry (Balls) do. 12

8. Chicken Curry do. 13

9. Snipe Curry do. 14

10. Pigeon Curry do. 15

11. Pork Curry do. 16

12. Veal Curry do. 17

13. Mutton Curry do. 18

14. Partridge Curry do. 19

15. Tripe Curry do. 20

16. Liver Curry do. 21

17. Chops Curried do. 22

18. Steaks Curried do. 23

19. Game Curry (Various) Madras 24

20. Rabbit (or Young Hare) Curry 25

21. Egg Curry (Whitish Yellow) 27

22. Egg Curry (Brown) 28

23. Egg Curry (Omelet) 30

24. Egg Curry (Poached) 31

25. Fried Eggs for Curries 32

26. Curry Sauce (Brown), for any Meat 33

27. Curry Sauce (Yellow), for Vegetables and Fish 35

28. Curried Fowl (a Joint) 36

29. Chicken Moley 38

30. Fish Moley 39

31. Fish Curry (Salmon) 41

32. Fish Curry (Various) 42

33. Sardines Curried 43

34. Vegetable Curries 44

35. Potato Curry 45

36. Cabbage Curry 46

37. Bean Curry 47

38. Onion Curry 48

39. Devilled Cabin Biscuits 49

40. Devilled Meats 50

41. Mulligatawny 51

42. Pillau Rice (a Mohammedan Dish) 53

43. Lemon (Hot) Sauce 54

44. Apple Chutney (How to Make it in England) 55

44a. Mint Chutney 56

45. Quickly-made Samball 57

46. How to Fry Red Herrings for Curries 58

47. Toast Curry 59

48. How to Make Rice Powder 60

49. Mushrooms Curried and Served on Toast 61

50. How to Boil Rice for Curries 62

51. A Salad for Dinner, etc., in Hot Weather 64

52. Sundal or Poogathu, made of Cabbage and other Greens 66

53. Vegetables Boiled for Table 67

54. Economical Curry Paste 68

55. Curry Powder (a Recipe) 69

56. Curry Powder (Ordinary Way) 70

57. Curry Powder (a Most Excellent) 71

58. Tomato Curry 73

59. Curries under Various Names 74

60. Chutney Chicken 75

61. When to use Curries 76

Tamil and English Names for Curry Stuffs, Etc. 77