It is, to say the least, highly creditable to Santiagoe that, with many duties to perform, and these amid the distracting influences of our Western civilization, he should have compiled this useful little guide to the art of Curry cooking. The spirit of Brillat-Savarin and of Soyer is stronger than the ephemeral attractions of an exhibition. Let us hope Santiagoe's enterprise will be more lasting than these; that it will achieve its aim in popularizing Ceylon Curries in this country; and that his “Book on Curries” will pass through many editions, and bring him the “little fortune” he deserves.
(Signed) A. EGMONT HAKE,
Author of “General Gordon's Journal at Khartoum;” Editor of “The Story of Chinese Gordon,” etc., etc.; Commissioner of War Trophies, Royal Jubilee Exhibition, Liverpool, 1887.
COPY OF THE NOTE OF MY FIRST EDITION ON CURRIES.
I beg to bring the following Receipts to Curries, etc. I hope it will be handy to ladies, housekeepers, cooks, etc. I only mention the easy way of making it in England, for scarcity of fresh and pure Curry stuffs none procurable. Still, it is very troublesome to grind the Curry stuffs without a Curry stone, which is very common to a native Cooly of India. No native houses without a Curry stone. The way the native girls, etc., grind the Curry stuffs will be an astonishment to European ladies. The best way to grind the Curry powder in England, by hard stone made mortar or pounder, but 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).
With regard to above, if care should be taken and make the Curries with any of the following meat:—Beef, mutton, chicken, fish, etc., etc., and vegetables, you will find it an economical dish for an English meal to have an Indian dish; if little care and attention is given to it, will find it as a relish. The same time I must say, many parties visited our Indian continent will know the taste of a Curry as well as my own experience. I have been instructed by several head cooks of India and Ceylon. My own people are cooks under several respected gentry of Ceylon and India. Now, I must say, it is a national food to natives of India and Ceylon as beef and bread to Europeans. With attention to this I myself am a servant of gentlemen as approved cook, second boy, dressing boy, house and general servant, and will answer to several other capacity, as clerk, store-keeper, etc., etc. I only thought of publishing this little work by request of several parties requiring me to write some good Curries.
So just the same time I may have the chance of printing it and make a small fortune by the favour of customers, and by their favouring me to sell these few hundred copies, will be highly thankful; but I regret to say that I should have written large and more recipes, but my time is very little to spare to attend to this work.
With regards I hope the lovers of Curry will be satisfy with these accompanying recipes, which, I should say can be made in England with Curry stuffs and provisions procurable here. The fact is I myself have tried several of these Curries in England during my short visit in England, and found to be a good result, in fact, not in its original taste, but only second to it in my opinion. If carefully prepared will find it as a economical dish for breakfast, lunch, or dinner. Only little time and attention is required. I wish the reader will have the pleasure of reading this book right through first.
Another matter to point out, that in Madras cooks make Curries with or without cocoanut, but in Ceylon no Curries without cocoanut, neither any vegetable Curries without Maldive fish. For this point I have given recipes to make with milk, cream, and gravy; and to every vegetable Curry add a spoonful of chopped ham or corned beef; this for imitation of Maldive fish.[3] Still it is much richer to vegetable Curries than Maldive fish.