Chapter D: Santiagoe

PRINTED BY WILLIAM CLOWES AND SONS, LIMITED,
LONDON AND BECCLES.

[ Transcriber's Note:

The following is a list of corrections made to the original. The first
line is the original line, the second the corrected one.

pepper (if required, hot curries). He is a little plaintive about
pepper (if required, hot curries)." He is a little plaintive about

its England. Garlic ginger (green), used for any Meat Curry, it is very
in England. Garlic ginger (green), used for any Meat Curry, it is very

No. 13. MUTTON CURRY.
No. 13.--MUTTON CURRY.

o. 22.--EGG CURRY (Brown).
No. 22.--EGG CURRY (Brown).

let the Curry sauce simmer gently Now break the eggs carefully and
let the Curry sauce simmer gently. Now break the eggs carefully and

No. 38. ONION CURRY.
No. 38.--ONION CURRY.

]

End of Project Gutenberg's The Curry Cook's Assistant, by Daniel Santiagoe

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