MADRAS CURRY POWDER.—
Pound separately, and sift, six ounces of coriander seed, three of turmeric, one of black pepper, two of cummin, one of fennel seed, and half an ounce of cayenne. Mix all together, put them into a glass jar or bottle, and seal the cover.
With less turmeric, you may use ginger or sassafras.
Curry powder may be added to any stew of meat, poultry, or game. Boiled rice must always accompany a dish of curry.
The ingredients indispensable to all curries (and you may make a curry of any nice meat, or poultry, or even of oysters) is a very pungent powder, prepared for the purpose with turmeric. Also onions and boiled rice. In India there is always something acid in the mixture, as lemons, sour apple juice, or green tamarinds. The turmeric has a peculiar flavor of its own.
STORE SAUCES.—
The celebrated English sauces, for fish and game, Harvey's sauce, (which is the best,) Quin's, Reading's, Kitchener's, Soyer's, &c., are all very good, and keep well, if genuine. They are imported in small sealed bottles, and are to be had of all the best grocers. To make them at home, is so troublesome and expensive, that it is better to buy them. They are, however, very nice, and are generally introduced at dinner parties; a little being mixed on your plate with the melted butter. If you have no fish castors, bring these sauces to table in their own bottles, to be carried round by a servant.