Notes from Madras
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.
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Acmé almond milk anchovies bacon baking powder Barrie’s black pepper boiling Bologna sausage bottles bowl bread breakfast-cupful broth butter camp carefully chopped chutney clean clove clove of garlic cocoanut milk coffee condiments consommé cook-room cook’s cookery coriander-seed couple cucumber cuisine culinary curry curry gravy curry-making curry-powder curry-stuff dessert-spoonful dish dough dried eggs Elizabeth David English range excellent fenugreek fire fish flavour flour fowl fresh fried garlic godowns green chilli green ginger half hare hors d’œuvres hour India infusion juice kitchen liquid Madras meat minced mixed mulligatunny mutton native cook nice onion ordinary oven paste pepper pieces of chicken pint pounded prawns Ramasámy recipes red currant jelly roasting rolls salt salt-spoonful sauce sauce-pan served sieve simmering slices soup soupe maigre spices spoonful stew-pan stewing stir stove strain table-spoonful tamarind tea-spoonful things trimmings turmeric vegetables verandah vinegar Yeatman’s