Hindoo Oyster Fritters

Boil large oysters in their liquor; season with salt, pepper and curry-powder. Let come to a boil; then drain, and spread the oysters with highly seasoned minced chicken. Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown. Serve hot, garnished with fried parsley and lemon slices.

Bombay Chicken Croquettes

Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic. Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg. Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the sauce and form
into croquettes. Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney.

Hindu Venison

Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon.

India Beef Curry

Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1 onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of
cooked rice sprinkled with chopped parsley and garnished with fried apple slices.

Madras Curried Apples

Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce.

Indian Rice

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

Hindu Eggs

Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter rolled in bread-crumbs and some grated cheese. Let bake in a moderate oven until done.

India Canapes

Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley.

Madras Stewed Chicken

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg-plant.

Bombay Broiled Kidney

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste.

Bombay Spinach

Boil the spinach in salted water until tender; drain and chop fine.
Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons.

Madras Potato Curry

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.

India Curried Eggs

Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.

Madras Baked Fish

Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.