Thirteen ounces coriander seed, three ounces cumin seed, two ounces
black pepper, four ounces China turmeric, or curcuma root, half an
ounce Cayenne pepper, one quarter of an ounce powdered cassia, one
quarter of an ounce powdered white ginger, also one half of an ounce
of cardamums, one quarter of an ounce of cloves, and one quarter of
an ounce of allspice.
The above quantities are enough for twenty curries, but it should be
kept dry in a tin canister.
The curried fowl, &c. as above, will require three quarters of a
pound of rice to be a sufficiency for curry eaters. The curry and the
rice should be served in separate dishes, with covers, the dishes
having heaters, or in hot water dishes, such as those used for
beef-steaks.
N. B.—Two or three sour apples cut into quarters, as well as a few
fresh mushrooms, are great improvements to all curries; as are
truffles. If the latter are used, the liquor in which they are boiled
should be added to the curry.