- 1 lb. Coriander Seed.
- ¼ lb. Dry Chillies.
- ½ lb. Mustard Seed.
- 2 oz. Garlic.
- 2 oz. ——
- ½ lb. Dried Peas.
- ½ pint Vinegar.
- ¼ lb. Saffron.
- ¼ lb. Pepper.
- 2 oz. Dry Ginger.
- ½ lb. Salt.
- ½ lb. Brown Sugar.
- 2 oz. Cumin Seed.
- ½ pint Lucca Oil.
N.B.—Few Bay Leaves in Ceylon and India. Using Carugapilbay or Curry Leaves, black.
Mode.—Grind all the above with the vinegar using to moisten the ingredients, using a Curry stone or stone-made pounder. When all the above nice and thin as a paste, put in a jar and pour over the Lucca oil, and cover it up. Use a large spoon for Madras Curries. The above good for mushroom, snipe, partridge, and other brown Curries of superior quality.
[No. 55.]—CURRY POWDER (a Recipe).
- 2 lbs. Coriander Seed.
- ½ oz. Chillies.
- 4 oz. Pepper.
- 7 oz. Cumin Seed.
- 7 oz. Mustard Seed.
- 1 oz. Bay Leaves.
- 8 oz. Carum Seed.
- 2 oz. Saffron.
Make all the above into powder, and calculate the weight—ought to equal. Use one and a-half tablespoonful for brown Curries only.
[No. 56.]—CURRY POWDER (a Recipe).
- 1 lb. Coriander Seed.
- ¼ lb. Cumin Seed.
- 6 oz. Saffron.
- 10 oz. Dry Chillies.
- 2½ oz. Vantheyam (Tamil name) Fenugreek.
- 4 oz. Ginger.
- 1 Handful chopped-up Bay Leaves.