Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Rites (Classic Reprint) - Brossura

Excerpt from Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Rites

Thirsting for some instruction of this kind, I remember buying, some few years ago, a little book which had just then been published at Madras, and which promised by its title to provide the thing needful. Alas I how sorely dis appointed was I with my purchase, for the work had assuredly been written for the anglo-indian in England rather than for the Englishman in India.

With the exception of dishes of purely native origin, little or no instruction worth following was given to the Madras housewife, whilst there was much dangerous counsel prof fered which should be most carefully avoided. The most reprehensible customs were, in point of fact, laid down over and over again as precepts. Concerning these, I will say nothing now, for I propose to devote a separate chapter to the important subject of the cook-room, and to expose the besetting sins of our native cooks whenever they occur to me.

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