FoodNet

Anglo-Indian cookery at home

1895

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Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
ANGLO-INDIAN COOKERY AT HOME: A SHORT TREATISE FOR RETURNED EXILES. THE WIFE OF A RETIRED INDIAN OFFICER. London : HORACE COX, “The Queen” Office, Windsor House, Bream’s Buildings, E.C. 1895. {ALL lUailT& REHERVED.\ f5Sl<^ IC? LONDON: PRINTED BY HORACE COX, WINDSOR HOUSE, BREAM’S BUILDINGS. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. (SlT PREFACE. Inasmuch as the demand for books on Anglo-Indian cookery and housekeeping still exists, in spite of the many excellent works already published on these subjects, I am induced to compile this little volume with a hope that it may prove acceptable to those Anglo-Indian ladies who are not too proud to sTipplement their experience with mine. It is my endeavour, therefore, to give in these pages the result of knowledge gained during twenty-three years of married life in India, and which, I sincerely trust, may be of service to those who, having finally quitted the East, may still hanker, now and again, after the fleshpots of the land of their exile. As I have resided in various j)arts of India, I submit I am in a position to strike a fair average, whereby my wrinkles and recipes may be acceptable to those whose lots may erewhile have been cast anywhere from Peshawur to Cape Comorin ; from Kurrachee to Calcutta. My aim being to supply a cookery book for “ Old Indians ” in England, I have not, as a rule, given vernacular terms, weights, or quantities, endeavouring to adapt my instructions to the conditions ruling here, which ar(> somewhat different to those olffaining out yonder. I could give many more recipes on all culinary subjects IV PREFxlCE. and yet be witliin my profession — i.e., tlie furnishing of a guide to Anglo-Indian Cookery in England — but the many difficulties to contend with in producing all but the plainer styles of dishes are so obvious, that 1 feel sure my fellow Anglo-Indians and the general Public will pardon the small dimensions of the book wherewith 1 seek to gain their favour. HENRIETTA A. HERVEY, The Wife of a Retired Indian Officer. Hammersmith, W., November, 1894. MCLOflDlJl COOKERY IT HOME, SOME HINTS. Provide yourself with a set of agate or enamel ware utensils, with, preferably, flat-handled lids. I brought home ray “Dekehies” — tinned just previous to embarking at Bombay — but, in due course, they required the atten- tions of the “ Kalai Man,” and I looked for him and his grimy assistant in vain. I was told to try Whiteley ; but his prices for “ Kalying ” I found to bo so prohibitive, that my “Dekehies” have been consigned to the kitchen cupboard as useless. I strongly advise the purchase of a mincing or sausage machine, to be firmly fixed to the dresser. English kitchens, as a rule, are boarded, and in close proximity to the dwelling-rooms. More, they are resonant, and the average English servant, be she cook or “general,” is not light-handed. Chopping, therefore, is inconvenient; the noise is not mellowed by di-stance, as is the case in India. So, if there be any objection to a machine, provide a corner of the dresser or kitchen table with a small stone slab. By placing a thick board on the slab, and chopping thereon, the sound will be minimised. By keo])ing the kitchen door shut as much as possible, o]»euing the B 2 ANGLO-INDIAN COOKERY.