Indian Domestic Economy and Receipt Book, with Hindustanee Romanized Names: Comprising Numerous Directions for Plain Wholesome Cookery, Both Oriental and English, with Much Miscellaneous Matter, Answering All General Purposes of Reference Connected with Household Affairs Likely to be Immediately Required by Families, Messes, and Private Individuals, Residing at the Presidencies Or Out-stations
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add a little almonds anchovy arrowroot bake beef black pepper bottle bread broth brown butter Cardamoms catsup cayenne cayenne pepper chopped Cinnamon clean cloves colour coriander coriander seed cover cream curry curry-stuff Cut the meat dish dressed eggs fire fish flavour flour four fowl fried fruit garlic gently ghee give a baghar gravy green ginger ground half a pint half a pound hour juice lemon let it boil lime little ghee little salt mace mashas melted butter milk minced minutes mushroom mutton nutmeg onions ounces oysters parsley peel pepper and salt port wine puff paste pullao PULLOW quantity quart quarter remove rice roasted saffron sauce saucepan season seer serve sieve sliced onions soak soup spices spoonful sprinkle stew stewpan stir strain sugar sweet syrup table-spoonful tamarind tea-spoonful thick thicken thin tolahs Turmeric tyre veal vinegar wash whole wine yolks