- ing mouths to cluster round his base of
operations.
About the curry? Please don't ask me for its ingredients. I was only a hungry boy then and didn't know enough to investigate its component parts. I am sure, however, that it contained chillies, turmeric, the pulp of green cocoanut and a host of other Eastern condiments, and that the result was gastronomic joy. To make a dish of palatable curry in a yacht's kitchen and in half an hour is easy. In your deep frying-pan place a chunk of butter as big as an egg. When it melts and begins to smoke add a large onion sliced and a tablespoonful of curry powder and any cold meat or cold fish you may have on hand, cut up in small chunks. Let it cook for fifteen minutes and fall to and eat!
Curry is like the true West India pepper-pot. It can be made of almost anything. Fresh meat or fish, canned meat or vegetables, will always taste good. All that is actually necessary in the way of condiments may be thus summarized: Butter, onions (garlic to those who believe it to be the violet of vegetables, always in a small quantity), red and black pepper, curry powder and chutnee. With these ingredients a palatable dish is always at hand. No Asian or Eurasian thickens his curry with flour. A squeeze of lemon or lime-juice adds zest to the dish.
In concluding these culinary hints I may say that chops, ham and eggs, may
