The Curry Cook's Assistant / Or, Curries, How to Make Them in England in Their Original Style

A practical handbook of Anglo-Ceylonese curry cooking, presenting recipes for homemade curry powders and pastes, a wide range of meat, fish, game, and vegetable curries, and sauces, chutneys, pillau rice, and accompaniments adapted for English ingredients and kitchens. Short notes explain regional variants (Madras, Ceylon) and offer measurements, cooking techniques, and substitutions for ingredients not readily available in England, plus a Tamil–English glossary of curry ingredients. Informal preface and transcriber notes frame the recipes, which balance traditional flavors with practical advice for tempering heat and recreating authentic textures at home.