Chapter XVI
Reading edition
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