Curries

Meat, birds, fish, eggs, fruit and vegetables can all be curried, so it is difficult to know in what section to give this dish, but in England, curried lamb, pork or chicken are perhaps the most generally served. The curry came to England, of course, from India, where it had become a fad with the ‘John Company’ merchants, who vied with each other in eating the hottest possible curries. It was in demand among the passengers on the East Indiamen, and from them the taste spread to the seamen. Finally, it became a tradition, which exists to this day, in the Merchant Navy, where a curry, different on each day of the week, is invariably served for breakfast, following the porridge and preceding the bacon and eggs.