The sportsman has but little fear of starving in the woods, where nature has so abundantly provided food, even if the natives refuse to furnish any sort of supplies, as was sometimes our case, when even a kid could not be procured from their numerous flocks for four times its value, solely from motives of opposition or disinclination to oblige, for which we were puzzled to account. Besides deer of all sorts, hog, hares, partridges, jungle-fowl, fish, peacocks, and pigeons, literally abound; but these latter birds, though very good eating, we refrained from shooting, as they are both regarded with veneration by the natives of this part of the country
from some superstitious notions or other. Luxuries even were to be had, for scarcely’ a -day passed but what a honeycomb was found by the beaters, and presented to us. After having beaten two large patches of willow cover in the bed of the river, without success, we took up our position to try at a third. (Tiger Shooting in India)
One of the pleasures, rightly or wrongly according to sentiments both past and present, of life in India to many was hunting. This could be a matter of putting something a little more interesting than chicken into the pot or shooting purely for sport. No matter how one looks at it from our present situation, hunting was a serious past time in India.
We will not concentrate on the frivolous and ultimately wasteful pre-occupation with tiger hunting as no recipes exist which provide the feline as the main attraction, neither stewed, braised or boiled. Nor shall we spend time on the 150 sparrows which ended up in a curry in Lucknow in 1857. Besides the fact they were consumed, no recipe was retained in regards to the preparation of the little birds. Nor shall we discuss in detail the poor Scotsman who mistook tobacco for Scotch curly kale and nearly poisoned his comrades when the tossed a handful of these leaves into camp soup.
Going out hunting could be as simple as going out with the gun and bagging a bird or a longer expedition, involving much organisation and planning. For two men going out to the hills for a longer hunting trip, the following kit was recommended:
Tents. — One eighty-pound field officer’s Cabul tent (double-fly, with bathroom) for each, for sleeping, dressing, and bathing in; one light single-fly tent, nine feet square, as the common dining and sitting room ; one light rowtie for the servants.
Cooking Utensils. — One kettle, one frying-pan, two saucepans, one digester, two kitchen knives, and one chopper.
Crockery and Cutlery. — Sufficient white enamelled ware, tumblers, and cheap knives and forks, for the use of two.
Camp Furniture. — Two light folding camp cots, with mattresses and pillows to fit the same ; four light folding camp chairs ; four pieces of light folding camp table (Messrs. Oakes and Co., Madras, have supplied me with these) ; two folding camp looking-glasses ; two small candlesticks ; two travelling baths fitted with baskets for holding clothes ; two D.P.W. lanterns, and two common hurricane lanterns, with spare chimneys for all ; two washbasins with leather covers and handles ; and two folding tripod washstands.
Liquor. — Sufficient for the trip, depending upon individual requirements.
Tinned Provisions and Stores. — Soups, bacon, jam, hams, lard, potted meat, flour, baking powder, vegetables, Swiss milk, butter, cheese, fish, and fruits, of each sufficient for the trip ; also ordinary stores, such as tea, coffee, sugar, candles, ghee, salt, pepper, mustard, potatoes, onions, and rice ; common rice and curry stuff for the men, wicks and kerosene oil for the lanterns.
Miscellaneous. — Some medicines, arsenical soap (and brushes for applying the same), turpentine, common carbolic acid, bedding, linen, etc. ; two very stout waterproof bags with locks and keys for the bedding ; half a dozen empty and thoroughly clean kerosene oil tins for holding water ; tin openers and corkscrews, an axe, a chopper, a spade and a crowbar, half a dozen skinning knives, vaseline for cleaning the rifles, two luncheon baskets, two waterproof sheets, and two hundred 2 inch nails for pegging out skins to dry.
Some fat sheep should be driven up from the plains by short marches, and a number of fowls in baskets should also be taken.
Rifles and ammunition have not been included in the above list…
To Be Taken from England (from Hunting in the Himalaya)
A double gun, Terry’s breech, fourteen guage, complete in case.
- A double rifle, Terry’s breech, Government bore, complete in case.
- A Chevalier’s binocular field glass.
- A small hill tent of vulcanized mackintosh cloth, convertible into a boat.
- One of Mappin’s Indian hunter’s knives.
- A spring balance up to 801bs for weighing Coolee loads, flour, &c.
- A travelling lamp and a supply of candles for it.
- Twelve flasks of powder and two bags of shot, No. 1 and No. 6, (a portion of this may be taken in the form of cartridges.)
- Five thousand gun caps and two hundred detonating tubes for shells.
- A full dress suit, as also shirts for the voyage, and personal adornments according to the taste of the individual may be taken out ; but as a sportsman all that is necessary on the ground is : — two suits of brown cotton, two of grey woollen, half-a-dozen Crimean shirts, six cotton shirts, twelve pair of woollen socks, four pair of shoes and a cap.
- 1 1 . A supply of towels.
- A few pocket knives, blue glass and gauze spectacles, for presents to Tartars.
- Writing pad and books, the fewer the better.
Or as Isabel Savory pointed out:
“The number of small things which one wants out in camp are most difficult to recollect and to provide at short notice. Such things as sticking-plaster, wax matches, quinine, chlorodyne, green goggles, scissors, string, rope, needles, thread, arsenical soap, powdered alum, penknives, cotton wool, dusters for servants, toilet soap, stationery, a few favourite books, a measuring tape, a portable, waterproof, folding bath, a leather water-bag, lantern, candles and candlesticks and wind-guards, a hatchet, butcher’s knives and a steel, a spring weighing-machine to weigh up to one hundred pounds, common soap for washing clothes, dubbin for greasing boots — this gives an idea. We suffered greatly from the want of green gauze or goggles all this time when we were marching across snow...
Bad weather and the scarcity of dry fuel proved the convenience and excellence of tins of soup and preserved meat, also consolidated tea and coffee, tins of cocoa and preserved milk. Compressed vegetables, too, are among very useful stores, tins of carrots, of ginger, syrup, etc. I would advise travellers against taking Worcestershire and Harvey sauce, for when once that bottle is opened, every course served up will be deluged with its contents by the native cook. Some bottles of whisky, cherry brandy, and even the local red wine, add considerably to comfort.“
“Last but decidedly not least of the comforts I had with me in the jungle was a spray diffuser and a good allowance of Penhaligon’s bay rum.” (“Bandobast and Khabar – reminiscences of India”)
“Keep your head cool, your feet dry and your bowels open, is a very good precept…” (50 Years in India)
In regard to stores, it is well to take as few as possible, especially tinned provisions, but do not make yourself uncomfortable for want of things to which you are accustomed. That is the great secret of camp life. (Flora Annie Steel)
Game was inevitably treated poorly as the writers of The Complete Indian Housekeeper and Cook pointed out:
The Indian cook does not in the least understand the treatment of game. When it goes into the kitchen, it is either left lying in a heap on the ground, or hung up in a bunch, most likely by the legs. At the first moment of leisure the cook-boy is set to work to pluck and disembowel the whole game larder, which is then either put to dry in a strong winter wind, or laid out carefully as a fly-trap. When ordered to prepare any for the table, the cook invariably chooses the freshest-looking, and thereafter comes to say, with clasped hands and a smirk, “The rest, by the blessing of God, has gone bad.”
However, it was not as abismal as all that. The ladies further point out, to avoid just such a mishap, the sportsman should issue strict orders that the birds should not be touched “without reference to supreme government.” The birds should not be harassed in any way whatsoever. However if by necessity it was seen the birds needed to be drawn, then this should be done without plucking them and a bit of charcoal inserted to keep it fresh.
Which ever animal, beast, bird or fish one intended to catch and providing one had all of the above, it was now a matter of cooking said carcass.
It was generally surmised, that game birds in India were served without much thought to the preparation, leaving these feathered feasts bland and dull. To avoid serving a boring bird, it was advised to empty them of their contents, internal and exterior, as quickly as possible and stuff the cavity with celery leaves, parsley or peeled onions to prevent aging (read decaying) from proceeding at too fast a pace. The liver required special attention – it should be kept separately, sprinkled in salt and pepper and drizzled with lime juice to “keep sweet” until required. It was found that game birds that had been allowed to age for a few days without dressing quickly took on the taste of entrails – a rather unhappy pallet. Without refrigeration, it was thought best to stuff the bird as explained, and hang it in a fly-proof meatsafe, in a place with plenty of fresh air but the room would need to be dark. Interestingly enough, Flora Annie Steele recommended not dressing the birds! She also insisted on the following:
Meat safes of mosquito net with iron wire hoops to keep them expanded must not be forgotten. An old umbrella covered with a bag of mosquito net does admirably. Hot water for baths only needs a row of earthen choolcis and ghuiras. The great difficulty is a larder, but a square framework, like a folding bed, consisting of four legs, and four bambus which fit into holes in the legs, will, with a well-fitting cover of mosquito net, be found very useful. Placed on a table, and the net left long enough to draw in with a runner under the top of the table, it makes an absolutely secure
milk or meat larder.
When one had finally managed to catch the bird and had the thought of serving it with as much thought as possible, a few recipes could be helpful to assist the cook, who might still be out in the field.
One might however consider what to eat when travelling:
The Pepperpot
The “ pepper-pot ” is thus contrived :—First get a medium sized iron pot, lined with enamel. It ought to have a lid fastened by a hinge, and fitting tightly when closed. To prevent a tendency to burst when the pot is at
the boil, there should be a little valve on the top of the lid, free to rise to the pressure of steam from below. So much for the pot; next for its contents. The evening before starting on a journey, put in a fowl, one or two pounds of mutton chops, some potatoes and onions—in fact any meat and any vegetables; add a due proportion of water, salt, pepper, and spices, and then allow all to boil slowly, or stew, for as long as is necessary. Now add
a little Worcestershire or Harvey sauce, for piquancy, and the whole is ready. Take the pot with you, and on arriving at the halting station, heat it up again, and set it on the table. After dinner, let your servant kill and dress another fowl, add it, or some chops, steaks, a hare, jungle fowl, or anything else of the same kind that may be obtainable, a few hard-boiled eggs, vegetables, salt and pepper, and boil again ; next day repeat the process da capo, and your pepper-pot will last the whole journey, giving a
savoury meal whenever required.
Some travellers look upon the pepper-pot as sacred, and never allow their servants even to look into it, the lid being kept padlocked. This is not a bad plan if your servants are low fellows, and not to be trusted, otherwise it
is demoralising, and hurts their feelings, without affording any adequate compensation.
Of course not everyone wanted to lug along a pepper-pot and run the risk of offending anyone, but stew was still considered a sensible alternative:
Tickle Gummy
Into an all-blaze pan—that is to say, an enamelled iron stewpan with two handles and a cover—place as many game bones as it will contain; half a pound of lean bacon, two cloves of garlic, a bunch of herbs, half a lemon in slices, three tablespoons of sugar, and a high seasoning of spices. Fill up with a bottle of claret and good stock. Stew for hours as for stock. Strain, salt to taste, and use as the foundation sauce of a general stew, or olla podrida of all kinds of game. Every day some new addition should be made to it; and if no vegetables are put in, and the stew is heated up every day, it will keep good for a month. It is very useful in camp, as it may be eaten cold or hot. Tomato conserve is a great improvement.
Game Stew
Take a hare, 4 partridges, 4 rock pigeons, or in short, any game that may be at hand; lay all the necks and inferior joints at the bottom of a patent digester, with a dozen onions sliced, and about half the quantity of carrots; put in the game well peppered; add one or two glasses of any good sauce or ketchup, according to the quantity of the meat, a glass of wine, if convenient, and fill nearly full with water; screw on the top and simmer any length of time – it can be done too much. It will be found to contain a rich stew and excellent stew, if properly done and is a most acceptable dish on a march, as it can be put over the fire at night, and will be ready in the morning.
The Patent Digester
A digester, for lack of a better term, is essentially the Victorian’s answer to a pressure cooker.
“The digester is a pot (provided with a pressure gage [sic]), the cover of which can be screwed down, so that the contents can be subjected to both heat and pressure.
Scientific American, January 4th, 1873.
It worked in the same a modern pressure cook would but it needed a little more care as it was lacking in the bells and whistles we are now accustomed to. The idea however, was not to cook quicker but longer!
Care must be taken in filling the digester, to leave room enough for the steam to pass off through the valve at the top of the cover. This may be done by filling the digester only three parts full of water and bruised bones or meat, which it is to be noticed are all to be put in together. It must then be placed near a slow fire, so as only to simmer, and this it must do for the space of eight or ten hours. After this has been done, the soup is to be strained through a hair sieve or cullender, in order to separate any bits of bones. The soup is then to be put into the digester again, and after whatever vegetables, spices, &c., are thought necessary are added, the whole is to be well boiled together for an hour or two, and it will then be fit for immediate use. (Warne’s Model Cookery and Housekeeping Book’. London, Frederick Warne & Co., 1865)
The invention was not contrived by the Victorians but by a French scientist in 1679. He came up with pot that had an improved pressure valve that would release any access steam, preventing the pot from exploding. Due to the high pressure environment in which the contents was exposed to, bones would in effect be broken down or “digested” thus allowing for a nutritionally better meal.
Alternately, if the digester was out of reach or simply unobtainable, it was considered best to resort to a heavy soup pot with a very tight fitting lid – this could then additionally weighed down to secure the all necessary pressure. This would of course not blow up but it could inevitably run over, hence keeping things at a simmer.
As Colonel Pollok pointed out, it was decidedly simple to “live comfortably as to rough it and farm more conductive to health” and he contrived a bevy of recipes that were adapted to this way of life. However, he was also a firm believer that tinned goods should not be second rate, small hams should be ready cooked in soldered tins but the firm should take care not to over-boil them. But he also believed it was best to let the cook prepare condiments so as to get “a new curry daily” instead of resorting to eating the same thing everyday.
Breakfast Dishes
Rice, if properly boiled and drained, will keep good for a few days. When required for use, all that is necessary is to pour boiling water over it, and to again drain it. A few slices of fried bacon cut up fine, ‘a couple of eggs boiled only three minutes, pepper and salt mixed with the rice, will provide a palatable dish quickly prepared.
In travelling, when hurried, a meal can be quickly prepared by carrying with one cooked meats, but they are apt to go bad unless curried. Natives of India, by cutting meat into squares and saturating them with condiments, can preserve them even for a year.
Get some good mutton or veal free of bone and gristle, cut into cubes of about 1 inch each face; get some good butter or ghee, melt it; add some good stock. When it has simmered for some time, add liberally a quantity of Barry’s Madras curry-paste, about two and a half tablespoonfuls of the condiment to every pint of gravy used. Cover the ingredients up, and then let them simmer slowly for at least two hours, stirring gently. When the meat is thoroughly saturated, pour it into a jar with an air-tight screw top, and put it by. When required for use, take as much as is required, put it into a frying-pan, and place over a charcoal fire, if possible, until it is thoroughly heated, and then serve with rice, either freshly boiled or warmed up, and you will have a good meal ready in a quarter of an hour.
Quails Cooked in Cinders
Stuff some quails with a little game forcemeat. Wrap each quail in a buttered vine leave followed by a slice of bacon, and finally by two sheets of buttered paper. If no vine leaf is available add a third piece of buttered paper. Place them on a stone and cover with very hot cinders, cook for about thirty-five minutes, taking care to remove the hot cinders from time to time leaving just the hot ashes to regulate the cooking. When about to serve remove the paper which will be charred, but not the other coverings. This is a good recipe for cooking in the jungle, as a log fire is essential. In that case the stuffing can be omitted, and a piece of butter put inside the cavity of the bird.
Game Birds Aboriginal
Clean your bird, but do not remove the feathers, make a mud pie sufficient to cover the whole bird about half and inch thick all over. Make a wood fire and allow it to become red embers. Bury the mud ball under the embers and forget all about it for an hour or so – except for fanning it from time to time. The feathers should come away easily with the baked mud when ready, and the bird and all its juices are retained. A healthy appetite is the sauce for a tired and lonely Shikari.
Roast Fowl and any Game Bird of a Large Size
Clean the fowl nicely; mix a little butter with lime juice, pepper and salt, and put it into the inside. Cut off or turn up the rump. Fix it to the spit by skewers, and cover with paper; when nearly done, unpaper, froth and give it a nice brown. Fowls and all game birds may be stuffed with farce and larded, or the bodies filled with a ragout of mushrooms and oysters, served with bread, egg or any sauce. A large fowl will take from half to three-quarters of an hour roasting.”
To Preserve Fish
In hot climates all fish should be split down the hack and then laid open; they should then be salted, and should lie for a few hours to drain, after which they should be hung over the smoke of a dry wood fire. This treatment renders them delicious for immediate use, but if required to keep they must be smoked for a couple of days, and then be highly dried in the sun. If you have a bottle of *pyroligneous acid, give the fish a couple of coatings with a soft brush. No fluid will then settle upon the flesh, and the flavour will be improved.
*Pyroligneous acid – also known as wood vinegar, produced when wood is subjected to destructive distillation or is heated to a great heat in a closed vessel. The end product is essentially an impure form of vinegar which, with its antimicrobial properties inhibits the growth of bacteria and fungus.
Partridges and Francolins
Both black and gray are best boiled ; the former are in season from October until May, the latter from September to February. Clean the birds and truss them as chicken. Have ready a large vessel of boiling water, into which place the birds, keeping the water at a boil; they will be done in ten or twelve minutes. They are also very good stewed with some butter and a small quantity of water. Place them in a stewpan or conjurer over a brisk fire ; look to them occasionally, and constantly turn, to prevent them being burnt in the bottom of the pan, and as soon as the gravy begins to ooze from the birds and mixes with the butter, they are done enough. Serve with bread sauce. Quail, snipe, rock or green pigeon, may be dressed in the same manner, only the two latter should first be skinned and dressed in vine leaves.
Salmi of Game, Meat, etc.
Take a pound of any under-roasted meat, hare, turkey, game, goose, or duck, and cut it up into convenient pieces; put them into a saucepan; bruise the livers, and should it be snipe or woodcock, bruise the trail; squeeze over them the juice pf two lemons and the ras^d zest of one or two bitter oranges; season with salt aqd the finest spices in powder, cayenne, and mustard prepared with flavoured vinegar and a little white wine or claret; put the saucepan over a lamp or Are, and stir it constantly, that it may all be incorporated with the sauce. It must not boil, and should it attempt it, a stream of fine oil must be poured over to prevent it, or diminish the flame, or keep it up a little higher and stir it two or three times; it is then ready to be served, and must be eaten very hot.
Venison
When to be roasted, wash it well in lukewarm water, and dry it with a cloth ; cover the haunch with buttered paper when spitted for roasting, and baste it very well all the time it is at the fire; when sufficiently done, take off the paper, and dredge it very gently with flour in order to froth it,
but let it be dusted in this manner as quickly as possible lest the fat should melt; send it up in the dish with nothing but its own gravy, or dress it with a coarse paste, securing it and the paper with twine; it is then frequently
basted, and a quarter of an hour before it is removed from the fire, the paper and paste are taken off, and the meat dressed with flom’ and basted with butter; gravy should accompany the venison in a tureen, together with currant jelly, either sent to table cold or melted in portwine,
and served hot.
Al Fresco Dining
A simple camp dinner after a hard-days hunt could comprise of the following:
Mulligatawny soup
Capon
* Bengal hump
chicken cutlets
curried mutton and rice with poppadoms
Blancmange followed by savoury sardines
Cheese and biscuits
“Thus arrayed, we sat at a little rough camp-table, upon such a slope that we each of us tilted over in our chairs once, before we had learnt the ” lay ” of things. No cloth on the table, but a large tin teapot, three great teacups, a tin plate, knife and fork each, a cup with butter in it, a cup of sugar, a saucer of salt and another of mustard, and a whisky-bottle. A couple of bedroom candles supplied our light; these Mamdin stuck upright on to the table in a pond of their own grease to keep them firm.” (A Sportswoman in India)
Capon
Put in plenty of force-meat or stuffing, so as to plump out the fowl; when the bird is properly stuffed and trussed, score the gizzard; dip it into melted butter; let it drain, and season it -with red pepper and salt; put it under one wing, and the liver nicely washed under the others; cover it with
buttered paper, and roast it a delicate brown.
*Bengal Hump
The term “hump” is sadly not explained by Mrs. Savory. She mentions eating Punjab hump for breakfast (A really good Punjab hump is bad to beat) and then of course, her tent dinner – “a capon and a hump followed – a really good Bengal hump is hard to beat”) As it is served with the capon after the soup and could be eaten for breakfast, it is obviously not the main course but possibly Beef a la mode or some such recipe. Unless the other option is, quite literally the hump of the particular cow found in the Punjab and Bengal.
Chicken Cutlets
Parboil a chicken, take off all the the flesh, free it from sinew and skin, beat it to a mash. Now add some fine bread-crumbs, a little pepper and salt; bind the mixture with yolks of eggs, shape into nice cutlets, egg-and-bread-crumb them and fry a bright golden brown in ghee. Serve with a simple sauce of brown and thickened butter. These cutlets can be seasoned highly and served with tomato sauce. They should be dished on a mould of rice or mashed potatoes, and garnished with fried bread, parsley and hard-boiled eggs in quarters.
Kid Curry
Prepare and take the following condiments ground –
Onions, four teaspoonfuls;
turmeric, one teaspoonful;
chillies, one teaspoonful;
ginger, half-teaspoonful;
garlic, quarter-teaspoonful;
coriander-seed, half teaspoonful;
salt to taste.
Melt two Chittacks of Ghee, add all the above-mentioned ingredients with some water, stirring until quite brown. Then cut up a hind or fore quarter of kid into small pieces, cook over a slow fire till the meat attains a good light-brown colour and is quite tender. Three-quarters of an hour will be sufficient for cooking. Mutton curry is prepared with precisely the same
ingredients as given in the recipe for Kid curry. The shoulder of mutton
is cut into small pieces (the bones rejected and utilized for the stock-pot), and curried in the same way as the foregoing.
A Good Common Blancmange
Ingredients.
2 oz of sweet almonds
10 bitter almonds
1/2 a pint of cold water
3 oz. of rice
6 oz of loaf sugar
The thin rind of half lemon
2 inches of cinnamon
1 inch of stick vanilla
1% pints of new milk
1/4 of an oz of isinglass
Blanch and bruise the almonds; put them and the lemon-rind into the milk to infuse; add the sugar and *isinglass ; boil gently over a clear
fire until the isinglass is quite dissolved ; take off the scum, stir in the cream, strain the blanc-manger into a mould; add the brandy by degrees ; stir it gently with a spoon to keep the cream from setting on the surface. Leave it in a cool place or on ice till set.
*isinglass, simply put, is a very pure gelatin prepared from the air bladders of fish. How a cook managed to produce a blancmange in the jungle, I leave that up to the imagination but he was worthy of much praise!
Alternately, one could avoid the isinglass altogether and serve
Arrowroot Blancmange
Mix half a pint. of cold water with two ounces of good arrowroot, let it settle for fifteen minutes; pour off the water; add a little peach-leaf water or almond essence in water, and a little sugar; sweeten a quart of new milk; boil it with a little cinnamon and the peel of a lime, cut very thin; strain through a napkin upon the arrowroot, stirring it all the time, and give it a simmer upon the fire; put it into a mould, and serve the following day.
Of course if one did take a lady into the field, one might expect she was adept at impromptu baking and could produce even the most flamboyant cakes with little effort:
Making Bread in Camp
Add to twelve chittacks of plain Ata or Suj (flour of wheat) a teaspoonful of salt, and knead it well with as much sour buttermilk as will make it into a somewhat soft dough ; sprinkle over this a teaspoonful of carbonate of soda, knead it again quickly, and make it into two loaves. Bake it in a quick oven. It can be baked in camp, in a common native Tezjhal.
The best oven for camp is a plain round sheet-iron drum, with a lid like a frying pan. Supported by three bricks, and with dry earth heaped round, it bakes admirably; or an oven can be made thus: Dig a hole of two feet deep and one and a half feet wide in a dry spot. Half fill with sand. When required, fill up with burning sticks, and cover over with the top of an ordinary oven. When sufficiently heated, remove the fuel and put in the cake to be baked. The same fire will do for laying on the top of the cover. This oven bakes a three-pound cake in as many hours.
Because everyone wants to bake a cake in the jungle!
Books referred to:
A sportswoman in India; personal adventures and experiences of travel in known and unknown India – Isabel Savory (1900)
Hunting in the Himalaya – R.H.W. Dunlop (1860)
Sport in India and Somali Land, with Hints to Young Shikaries – J.S. Edye, Surgeon-Captain Army Medical Staff (1895)
Bandobast and Khabar: reminiscences of India – Cuthbert Larking (1888)
Fifty Years’ Reminiscences of India – Colonel Pollok (1896)
All the recipes can be found in the following books:
Fifty Ways of Cooking Game in India – Margery Brand (1942)
Indian Domestic Economy and Receipt Book, 4th Edition, 1853
Indian Cookery Book, a Practical Handbook to the Kitchen in India, by a 35 Year Resident (1869)
The Wife’s Help to Indian Cookery- W.H.Dawe (1888)
The Complete Indian Housekeeper and Cook – F.A.Steel and G. Gardiner (1893)
Fifty Years’ Reminiscences of India – Colonel Pollok (1896)
https://blogs.sydneylivingmuseums.com.au/cook/under-pressure/index.html
Eating the Raj 
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