Colonel Wyvern havde en succesrig karriere i Indien (en glimrende chance til at gengive Gunga Din, se nedenfor) og nedsatte sig som kogeskoleforstander. Hvis man tror at curry som pubmad er noget nymodens frø over hegnet, skal man i hvert fald se længere tilbage end obersten, der havde et hungrende marked af hjemvendte husmødre med hang til det krydrede, jvf. forordet til Penguins genudgivelse af hans bog fra 1878.
Her opskriften på karry:
4 lbs. of turmeric
8 lbs. of coriander-seed
2 lbs. of cummin-seed
1 lb. of poppy-seed
2 lbs. of fenugreek
1 lb. of dry-ginger
1/2 lb. of mustard-seed
1 lb. of dried chillies
1 lb. of black peppercorns.
(i alt 20,5 lbs ~10 kg karry)
The coriander-seed and fenugreek must each be parched very carefully, i.e. like roasted coffee berries, before being pounded, and the other ingredients should be cleaned and dried, each separately, and, when pounded, should be well sifted.
In order to preserve the proportions after the seeds havde been powdered and sifted, it is necessary to obtain much larger quantities of the various ingredients in the first instance. Coriander-seed, for example, is very oily and only a part of it will pass through the sieve; twenty-four ounces of the seed will not make more than eight ounces of powder: eight ounces of turmeric root will give four of powder: cummin-seed loses about one-third of its original weight in the process of sifting, and dried chili skin about half.
Weights having been tested, then the whole of the powders should be mixed, a quarter of salt being sprinkled in by degrees during the process. The bottles, thoroughly cleansed and dried in the sun, may now be filled and corked tightly down, the tops being securely waxed over.
Some recommend that, when the powder has been mixed, it should be browned in melted butter over the fire, then dried in the sun, and powdered again, in order to tone down the strong flavour of the cummin-seed.
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