Culinary Jottings For Madras
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Culinary Jottings
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Author : Arthur Kenney-Herbert (a K. a. Wyvern)
language : en
Publisher: Applewood Books
Release Date : 2008-07
Culinary Jottings written by Arthur Kenney-Herbert (a K. a. Wyvern) and has been published by Applewood Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-07 with Cooking categories.
A product of English colonialism in India, this 1885 coobook by Wyvern (a.k.a. Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.
Culinary Jottings For Madras
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Author : Arthur Robert Kenney-Herbert
language : en
Publisher:
Release Date : 1879
Culinary Jottings For Madras written by Arthur Robert Kenney-Herbert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1879 with Cooking categories.
Culinary Jottings
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Author : Arthur Robert Kenney-Herbert
language : en
Publisher: Legare Street Press
Release Date : 2022-10-27
Culinary Jottings written by Arthur Robert Kenney-Herbert and has been published by Legare Street Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-27 with Cooking categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Culinary Jottings For Madras
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Author : Arthur Robert Kenney-Herbert
language : en
Publisher: Prospect Books (UK)
Release Date : 2007
Culinary Jottings For Madras written by Arthur Robert Kenney-Herbert and has been published by Prospect Books (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cookery categories.
A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles Based Upon Modern English and Continental Principles with Thirty Menus.'
Culinary Jottings For Madras Or A Treatise In Thirty Chapters On Reformed Cookery For Anglo Indian Exiles
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Author : Arthur Robert Kenney-Herbert
language : en
Publisher: Prospect Books
Release Date : 1994
Culinary Jottings For Madras Or A Treatise In Thirty Chapters On Reformed Cookery For Anglo Indian Exiles written by Arthur Robert Kenney-Herbert and has been published by Prospect Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
Culinary Jottings For Madras
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Author :
language : en
Publisher:
Release Date : 1878
Culinary Jottings For Madras written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1878 with categories.
Culinary Jottings For Madras
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Author : Arthur Robert Kenney-Herbert
language : en
Publisher:
Release Date : 1880
Culinary Jottings For Madras written by Arthur Robert Kenney-Herbert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1880 with Cooking categories.
Culinary Jottings For Madras
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Author :
language : en
Publisher:
Release Date : 1878
Culinary Jottings For Madras written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1878 with categories.
Notes From Madras
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Author : Wyvern
language : en
Publisher: Penguin UK
Release Date : 2011-04-07
Notes From Madras written by Wyvern and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-07 with Cooking categories.
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.
Culinary Jottings A Treatise In Thirty Chapters On Reformed Cookery For Anglo Indian Rites
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Author : Arthur Robert Kenney-Herbert
language : en
Publisher: Theclassics.Us
Release Date : 2013-09
Culinary Jottings A Treatise In Thirty Chapters On Reformed Cookery For Anglo Indian Rites written by Arthur Robert Kenney-Herbert and has been published by Theclassics.Us this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09 with categories.
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 edition. Excerpt: ... For a little home dinner. Consomme de laitue. Pomfret a la Normande. Piece de bceuf en aspic Courge-a-la-moelle au gratin. Pain de groseilles. Fromage, hors d'ceuvres. Dessert. 1.--Make a clear consomme as usual, and treat the lettuce in this way: --Pick and wash one lettuce' S0UP W 'h larSe, or tw0 sma11 cabbage lettuces, dip them into boiling water for a few minutes, take them out, cut them into quarters: tie them together again: butter a stew-pan, place a couple of slices of bacon at the bottom of the pan, lay the lettuces on them, and cover them with stock: add two cloves, an onion, a tea-spoonful of sugar, and one of salt, and a tea-spoonful of dried herbs. Simmer the lettuces until done, take them out, drain them, and when dry, cut them into shreds with a dessert-knife: put the shredded pieces at the bottom of your tureen, and pour the consomme, boiling hot, over them. Serve. One average lettuce will be found enough for four basins. The broth in which it is cooked can be strained, and added to the soup: see, however, that it is clear. 2. --Clean and trim a fine pomfret; draw off the dark skin and detach the flesh from the bone Pomfret in the Nor- sh knife take the twQ sides mandy manner. _ r so obtained, and season them on their respective inner sides (which you must first brush over with a well beaten egg) with pepper, salt, a little finely chopped parsley, and some minced mushroom, lay them together again: the fish resuming its former appearance. Now butter a flat silver dish, or one that will stand the fire, strew over the butter some minced onion, place the fish thereon, moisten it with a little chablis, or a light white wine of that class, and a cnpful of broth, and bake it in the oven. Whilst baking, make a good...