Indian Cookery
Richard Terry [+–]
Oriental Club
Richard Terry was the chef of the Oriental Club in London during the 1850s and 1860s.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj.
Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines.
This volume is a facsimile edition of the 1861 original publication.
Table of Contents
Index of Recipes
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
2. Ditto of Pea Fowl [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
3. Rice Soup [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
5. Bouillabasse Soup [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
6. Bird Room Stew [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
7. A la Blaise [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
8. Palentee [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
10. Dry Mutton Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
13. Chicken Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
15. Rabbit Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
18. Ditto Veal Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
21. Beef Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
22. Lark Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
23. Partridge Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
24. Teal Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
26. Nugalu Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
27. Melay Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
28. Lobster Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
29. Oyster Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
31. Skate Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
32. Crab Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
33. Salmon Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
34. Perriwinkle [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
35. Prawn Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
36. Khubob Curry [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
37. Khuhob Darakee [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
38. Thurah Khubob [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
39. Khubob of Fowl [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
40. Pullows [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
41. Chicken Pullow [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
42. Mutton Pullow [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
43. Lamb Pullow [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
44. Kidney Pullow [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
45. Fish Pullow [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
46. Fish Tamarind [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
47. Bullachong [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
48. Cuthree [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
49. Pullow Mixture [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
50. Ghee [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
51. Curry Sauce [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
52. To Boil Rice [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
54. Hot Pot [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
58. Curry Powder [+–]
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
Advertisements
Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club’s membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj. Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines. This volume is a facsimile edition of the 1861 original publication.
