id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
34107	Santiagoe, Daniel	The Curry Cook's Assistant Or, Curries, How to Make Them in England in Their Original Style			.txt	text/plain	13074	1347	93	Curry add a spoonful of chopped ham or corned beef; this for imitation For any meat Curry (per lb.) add one tablespoon coriander seed, a of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a The butter you add to fry the Curry stuffs will be quite N.B.--In Ceylon we use Cocoanut Milk (the juice), Curry Leaves, and some butter gets hot put in the onions and Curry Powder, but not the ginger, When nicely browned add the Curry stuffs and the onions and Curry stuffs should be browned, and the meat mixed with it. frying Curry Powder, etc., and add half-pint of good gravy, and set it a stew-pan, and then add the Curry stuffs (powders?), spices, etc., and frying-pan you fried the chops, then add all the Curry stuffs to it as in the sauce-pan, pour the Curry you prepared and a spoon of cream; let	./cache/34107.txt	./txt/34107.txt