e of necessity.

"The physicians and surgeons in the hospitals, in cases of great
debility of the stomach, have employed these preparations with
advantage.

"The point of this discovery is, the cheapness of preparation, and the
conversion of a surplus growth of potatoes into a keeping stock, in an
elegant, portable, and salubrious form."

_Salad or piquante Sauce for cold Meat, Fish, &c._--(No. 453.) See also
No. 372.

Pound together

An ounce of scraped horseradish,
Half an ounce of salt,
A table-spoonful of made mustard, No. 370,
Four drachms of minced eschalots, No. 409,
Half a drachm of celery-seed, No. 409,
And half ditto of Cayenne, No. 404,

Adding gradually a pint of burnet (No. 399), or tarragon vinegar (No.
396), and let it stand in a jar a week, and then pass it through a
sieve.

_Curry Powder._--(No. 455.)

Put the following ingredients in a cool oven all night, and the next
morning pound them in a marble mortar, and rub them through a fine
sieve.

_d._
Coriander-seed, three ounces 3
Turmeric, three ounces 6
Black pepper, mustard, and ginger, one ounce of each 8
Allspice and less cardamoms, half an ounce of each 5
Cumin-seed, a quarter of an ounce 1

Thoroughly pound and mix together, and keep them in a well-stopped
bottle.

Those who are fond of curry sauces, may steep three ounces of the powder
in a quart of vinegar or white wine for ten days, and will get a liquor
impregnated with all the flavour of the powder.

_Obs._--This receipt was an attempt to imitate some of the best Indian
curry powder, selected for me by a friend at the India house: the
flavour approximates to the Indian powder so exactly, the most profound
palaticians have pronounced it a perfect copy of the original curry
stuff.

The following remark was sent to the editor by an East Indian friend.

"The ingredients which you have selected to form the curry powder, are
the same as are used in India, with this difference only, that some of
them are in a raw green state, and are mashed together, and afterward
dried, powdered, and sifted." For Curry Sauce, see No. 348.

N.B. Chickens, rabbits, sweetbreads, breasts of veal, veal cutlets,
mutton, lamb, or pork chops, lobster, turbot, soles, eels, oysters, &c.
are dressed curry fashion, see No. 497;