CHAPTER XVI.
CURRIES, POTTED MEATS, ETC.
| Page | |
| Remarks on Curries | [296] |
| Mr. Arnott’s Currie Powder | [297] |
| Mr. Arnott’s Currie | [297] |
| A Bengal Currie | [298] |
| A dry Currie | [298] |
| A common Indian Currie | [299] |
| Selim’s Curries (Captain White’s) | [300] |
| Curried Macaroni | [300] |
| Curried Eggs | [301] |
| Curried Sweetbreads | [301] |
| Curried Oysters | [302] |
| Curried Gravy | [302] |
| Potted Meats | [303] |
| Potted Ham (an excellent receipt) | [304] |
| Potted Chicken, Partridge, or Pheasant | [305] |
| Potted Ox Tongue | [305] |
| Potted Anchovies | [306] |
| Lobster Butter (Chapter [VI.]) | |
| Potted Shrimps or Prawns (delicious) | [306] |
| Potted Mushrooms (see Chapter [XVII].) | |
| Moulded Potted Meat or Fish, for the second course | [306] |
| Potted Hare | [307] |