No. 54.—ECONOMICAL CURRY PASTE.
Reading edition
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.