Curry sauce over toasted bread. Known from several Raj period cookery books, including the 1864 'The Englishwoman in India' (p203), and here from 'The Curry Cook's Assistant'
Tomato Curry on Toast
Original Receipt from 'The Curry Cook's Assistant' by Daniel Santiagoe, 1887
Prepare some Curry gravy, same as Madras Curry. Now toast two slices of bread; cut thin, and in diamond shape. After toasted, dish the toast on a vegetable dish, and pour over the gravy you prepared, and send to table hot, with Curry and rice, samball, etc.
Original Receipt from 'Home Chat' Magazine, No182, p611
TOAST CURRY Cut up an onion into very thin rings; chop two heads of garlic, two bay leaves, and fry all these in 2 oz. of butter with 12 cloves until nicely browned. Then add one tablespoonful of curry powder and stir. Then put in one large cupful of good tomato ketchup, a teaspoonful of tarragon vinegar and the seeds of 8 cardamoms; simmer gently for about fifteen minutes until the mixture is thick. Spread generously on rounds of fried bread. Garnish with parsley and serve hot.
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