Tempting Curry Dishes

By Thomas J. Murrey

As the title suggests, the following is a book that covers curry dishes—especially those that were inspired by Indian cuisine. Rather than giving a detailed recipe, the author gives some description of around forty dishes that he has sampled in the past such as shrimp curry, rabbit curry, and deviled chicken legs.

• Language: English
• Publisher: DigiCat
• Release date: Jul 20, 2022
• ISBN: 8596547097969

Book preview

Thomas J. Murrey

Tempting Curry Dishes

EAN 8596547097969

DigiCat, 2022

Contact: [e-mail]

Table of Contents

Introductory.

Curry Oil.

Curry Vinegar.

Curry Essence.

A Quick Curry Sauce.

Table Sauce, No.2.

A Delightful Table Sauce.

A Refreshing Tonic.

Mulligatawny Soup.

Curried Apples.

A Dainty Shrimp Curry.

Boiled Rice for Curry Dishes.

Shrimp Curry, No.2.

Curry of Cray Fish.

Curry of Prawns.

Curry of Scallops.

Curry of Frogs.

Curry of Oysters.

Curry of Crab.

Soft Shell Crabs Curried.

Curry of Lobster.

Curry of Lobster, No.2.

Curry of Clams.

Curry of Salmon.

Fish Curries.

Curry of Chicken.

Chicken Curry, No.2.

Chicken Curry, No.3.

Curry of Duckling.

Curry of Squab.

Curry of Venison.

Curry of Venison, No.2.

Curry of Rabbit.

Curry of Hare.

Curry of Beef.

Curry of Beef, No.2.

Curried Veal Chops.

Curry of Veal.

Curry of Sweetbreads.

Curried Calf's Brains.

Curry of Calf's Feet.

Curried Calf's Head.

Curry of Calf's Liver.

Curried Tripe.

Curried Tripe and Onions.

Broiled Tripe, Curry Sauce.

Curried Kidneys.

Curried Veal Kidneys.

Curried Ox Tails.

Plain Mutton Curry.

Curry of Lamb.

Curried Pork Tenderloin.

Curried Eggs.

Curried Hamburg Steak.

Curried Canned Beef.

Curried Plantain.

Vegetable Curries.

Curried Macaroni.

Curried Macaroni, No.2.

Curry Sandwich.

Deviled Chicken Legs.

Deviled Bones.

Introductory.

Table of Contents

In the second and third centuries three mighty Hindoo kings were renowned for their cookery. They were Nala, the king of Nishadhades, whose fame for dressing and preparing excellent dishes made his kingdom famous. He reigned in the second age.

The second was Bhima, who reigned in the third age. He was so devoted to the culinary art that for a whole year he served in the capacity of Valala, or cook to Virat Rajah, King of Panchala Nagur.

The third was King Pakasasana, who was not only superintendent of the preparation