NYPL RESEARCH LIBRARIES 3 3433 07897523 6 i^'% .M^^"^ ^"-^ -1: ft^ -,rO :sn &- s-tv^^' >^ TK K «-'f^v^e.>,_^J^,_,^ 1 Digitized by the Internet Archive in 2007 with funding from IVIicrosoft Corporation http://www.archive.org/details/culinaryjottingsOOkenn CULINARY JOTTINGS, i^v^t^eM'Vi^^'o?.^ \ CULINARY JOTTINGS A TREATISE IN THIRTY CHAPTERS ON REFORMED COO KE R Y BASED UPON MODERN ENGLISH, AND CONTINENTAL PRINCIPLES, WITH THTiiSTir :M:ET<r-crs FOR LITTLE DINNERS "WORKED OUT IN DETAIL, AND AN ESSAY ON OUR KITCHENS IN INDIA, "Wyvern," AUTHOR OF 'sweet DISHES," ' FURLOUQH REMINISCENCES. FIFTH EDITION. Madras: HIGGINBOTHAM AND CO. i3g acpnintmmt in Enuia to l^is Bogal f^igfj^rss tfje 33rmcc of 5Bales, ant! 33ubli5l3cvg to tf)e fSatiras ^aniijcrsitu. London: RICHARDSON AND CO., 13 PALL MALL. 1885. MADRAS rKINTED BY HIGGINBOTHAM AND CO. 1 2 164' 164 & 165, JIOCNT KOAD. Hg ^^1^11 PREFACE TO THE FIFTH EDITION, f^HE Jottings have again undergone very careful revision. By ^ pruning unnecessary matter, and simplifying the recipes wherever possible, space has been found for considerable addi- tions without adding materially to the bulk or cost of the book. It is hoped that the endeavours thus made to effect improve- ment may prove successful, and that the public by whom the four earlier editions have been so kindly received will have reason to be satisfied with Wyvern. OoTACAMUND, ist July iSS^. AUTHOR'S PREFACE TO THE FIRST EDITION- ^HEN I first began to write about Cookery I flattered -o* myself that I had undertaken a very easy, and plea- sant task. I thought that my jottings would be composed ciirrente calamo, and that I should be able to carry out my proje(fl with satisfa6lion and success. But at the hour of launching my frail shallop from the shore, I am compassed about with grave doubts concerning its seaworthiness. Alas ! : — " My conscience hath a thousand several tongues. And every tongue bi-ings in a several tale, And every tale condemns me for" a very Icarus. Lo ! the wings of my ambition have melted, and I have fallen into the sea of blighted hope. I am only conscious of failure. I undertook much, what have I performed ? Whilst, however, I frankly acknowledge my many shortcomings, I derive some consolation in trying to believe that, there may nevertheless be a few things recorded in the pages of my book which v/ill be found useful. If this hope be realized, and if the Ladies OF Madras — to whom, in all humility, I dedicate the first fruits of vny labours — discover here and there a word of assist- ance when perplexed about their daily orders, I shall be bounti- fully rewarded, and the winter of my discontent will indeed be made glorious summer. I have to tender my best acknowledgments to the Proprietors of the Madras Athenceion and Daily News for the permission they have kindly given me to republish my culinary articles which appeared originally in that journal ; I have to express my gratitude for the hints I have received from friendly savants in the science of cookery ; and to own that I have obtained the most valuable aid from the writings of Jules Gouffe, and the"G. C." Wyvep^n. Madras, ist November iSjS. CONTENTS. Chapters.

AI-modernized reading of the original text

NYPL RESEARCH LIBRARIES 3 3433 07897523 6 i^'% .M^^"^ ^"-^ -1: ft^ -,rO :sn &- s-tv^^' >^ TK K «-'f^v^e.>,_^J^,_,^ Digitized by the Internet Archive in 2007 with funding from IVIicrosoft Corporation http://www.archive.org/details/culinaryjottingsOOkenn CULINARY JOTTINGS, i^v^t^eM'Vi^^'o?.^ \ CULINARY JOTTINGS A TREATISE IN THIRTY CHAPTERS ON REFORMED COO KE R Y BASED UPON MODERN ENGLISH, AND CONTINENTAL PRINCIPLES, WITH ARTISTIC MENUS FOR LITTLE DINNERS "WORKED OUT IN DETAIL, AND AN ESSAY ON OUR KITCHENS IN INDIA, "Wyvern," AUTHOR OF 'sweet DISHES," ' FURLOUQH REMINISCENCES. FIFTH EDITION. Madras: HIGGINBOTHAM AND CO. i3g acpnintmmt in Enuia to l^is Bogal f^igfj^rss tfje 33rmcc of 5Bales, ant! 33ubli5l3cvg to tf)e fSatiras ^aniijcrsitu. London: RICHARDSON AND CO., 13 PALL MALL. MADRAS rKINTED BY HIGGINBOTHAM AND CO. 1 2 164' 164 & 165, JIOCNT KOAD. PREFACE TO THE FIFTH EDITION, f^HE Jottings have again undergone very careful revision. By ^ pruning unnecessary matter, and simplifying the recipes wherever possible, space has been found for considerable additions without adding materially to the bulk or cost of the book. It is hoped that the endeavours thus made to effect improvement may prove successful, and that the public by whom the four earlier editions have been so kindly received will have reason to be satisfied with Wyvern. OoTACAMUND, ist July iSS^. AUTHOR'S PREFACE TO THE FIRST EDITION- ^HEN I first began to write about Cookery I flattered -o* myself that I had undertaken a very easy, and pleasant task. I thought that my jottings would be composed ciirrente calamo, and that I should be able to carry out my proje(fl with satisfa6lion and success. But at the hour of launching my frail shallop from the shore, I am compassed about with grave doubts concerning its seaworthiness. Alas ! : — " My conscience hath a thousand several tongues. And every tongue bi-ings in a several tale, And every tale condemns me for" a very Icarus. Lo ! the wings of my ambition have melted, and I have fallen into the sea of blighted hope. I am only conscious of failure. I undertook much, what have I performed ? Whilst, however, I frankly acknowledge my many shortcomings, I derive some consolation in trying to believe that, there may nevertheless be a few things recorded in the pages of my book which v/ill be found useful. If this hope be realized, and if the Ladies OF Madras — to whom, in all humility, I dedicate the first fruits of vny labours — discover here and there a word of assistance when perplexed about their daily orders, I shall be bountifully rewarded, and the winter of my discontent will indeed be made glorious summer. I have to tender my best acknowledgments to the Proprietors of the Madras Athenceion and Daily News for the permission they have kindly given me to republish my culinary articles which appeared originally in that journal ; I have to express my gratitude for the hints I have received from friendly savants in the science of cookery ; and to own that I have obtained the most valuable aid from the writings of Jules Gouffe, and the"G. C." Wyvep^n. Madras, ist November iSjS. CONTENTS. Chapters.

Culinary jottings