FabulousFusionFood's Cook's Guide for Must 8th Page

Vat of wine must Vat of wine must.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Must along with all the Must containing recipes presented on this site, with 814 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Must recipes added to this site.

These recipes, all contain Must as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Must held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Must Culinary Term entry on this site.


The alphabetical list of all Must recipes on this site follows, (limited to 100 recipes per page). There are 814 recipes in total:

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Spiced Beef
     Origin: Northern Ireland
Thakkali Meen Kari
(Fish Tomato Curry)
     Origin: India
Upma
     Origin: Britain
Spiced Buttermilk
     Origin: India
The Most Kindely Way to Preserve
Plums, Cherries, Gooseberries, &c.

     Origin: England
Usilampatti Kozhi Kuzhambu
(Chicken Kuzhambu)
     Origin: India
Spiced Pickling Vinegar
     Origin: Britain
The Publisher's Pudding
     Origin: Britain
Vadouvan Curry Powder
     Origin: France
Spicy Cauliflower
     Origin: India
The Stock-pot
     Origin: Britain
Valentine Pork au Poivre
     Origin: Britain
Spicy Chicken Seasoning Mix
     Origin: American
Thiou Curry au Boeuf
(Senegalese Beef Curry)
     Origin: Senegal
Vary Amin'Anana
(Hot Pepper Beef)
     Origin: Madagascar
Spicy Sambar Curry
     Origin: Britain
Thon Curry Moutarde à la
Mauricienne

(Mauritian-style Tuna Mustard Curry)
     Origin: Mauritius
Vegetable Bhaji
     Origin: Britain
Spider-crab Salad with Cornish Earlies
     Origin: Britain
Thoran
     Origin: India
Vegetable Curry
     Origin: Kenya
Spinach Greening
     Origin: Britain
Tilapia Braisée
(Barbecued Tilapia)
     Origin: Cameroon
Vegetable Ndiwo
     Origin: Malawi
Spring Flower Salad with Dandelion
Greens

     Origin: Britain
Tilapia grillé avec aloco
(Grilled Tilapia with Aloco)
     Origin: Cameroon
Vegetarian Brochettes
     Origin: Britain
Springtime Sauce for Lamb
     Origin: Britain
Tjauw Min
(Chowmein)
     Origin: China
Venison Bredie
     Origin: Scotland
Sri Lankan Curried Okra
     Origin: Sri Lanka
To Cure Tongues I
     Origin: British
Venison Kebab
     Origin: South Africa
Sri Lankan Curry Powder
     Origin: Sri Lanka
To Drie Apricocks, Peaches, Pippins or
Pearplums

     Origin: England
Versatus Broun
     Origin: England
Sri Lankan Toasted Meat Curry Powder
     Origin: Sri Lanka
To make a Collar of Brawn of a Breast
of Pork

     Origin: British
Victorian Beef Kofta Curry
     Origin: Anglo-Indian
Sri Lankan-style Mango Curry
     Origin: Sri Lanka
To Make Paco Lilla or Indian Pickle
     Origin: Britain
Victorian Brinjal Bhaji
     Origin: Anglo-Indian
St Lucia Creole Seasoning
     Origin: Saint Lucia
To Sowce a Pigge
(Collar of Brawn)
     Origin: England
Victorian Cussoondee Kasundi
     Origin: Anglo-Indian
Steak Sauce
     Origin: American
Tomates Monégasque
(Monegasque Tomatoes)
     Origin: Monaco
Victorian Fuluri
     Origin: Anglo-Indian
Steak Tartare
     Origin: France
Tomato and Egg Curry
     Origin: India
Victorian Green Saag with Prawns
     Origin: Anglo-Indian
Stewed Japanese Knotweed and Angelica
     Origin: Britain
Tomato Ketchup
     Origin: Britain
Victorian Pickled Vindaloo
     Origin: Anglo-Indian
Stir-fried Squid with Herbs and Sea
Aster

     Origin: Fusion
Topside Pot Roast with Port and Root
Vegetables

     Origin: Britain
Victorian Pish-pash
     Origin: Anglo-Indian
Stoved Howtowdie wi' Drappit
Eggs

     Origin: Scotland
Tourtes parmeriennes
(Parmesan Pies)
     Origin: France
Victorian Tamarind Chutney
     Origin: Anglo-Indian
Stuffed Mallow Leaves
     Origin: Britain
Tractae
(Pastry Sheets)
     Origin: Roman
Victorian Tomato Chutney
     Origin: Anglo-Indian
Sumen Plenum
(Stuffed Sow's Belly)
     Origin: Roman
Traditional Sloppy Joes
     Origin: American
Vindaloo Curry Paste
     Origin: India
Suriname Hot Pepper Sambal
     Origin: Suriname
Traditional Vegetable Bake
     Origin: Ireland
Vindaloo Curry Spice Powder
     Origin: India
Surun Cyffaith Poeth
(Hot Sour Confection)
     Origin: Welsh
Traybake Keralan Fish Curry
     Origin: Fusion
Vinthaleaux
     Origin: India
Suya Beef Heart Curry with Beans and
Wild Greens

     Origin: Fusion
Trey Cham Hoy Chia Mui Spee Chrout
(Steamed Fish with Sour Mustard Greens)
     Origin: Cambodia
Vinum Murteum
(Myrtle Wine)
     Origin: Roman
Sweet Pickle Relish
     Origin: American
Trini Curry Powder
     Origin: Trinidad
Vitellina fricta
(Fried Veal)
     Origin: Roman
Swffle Bara Lawr
(Laverbread Soufflé)
     Origin: Welsh
Trinidadian Hot Pepper Sauce
     Origin: Trinidad
Waldorf Hotel's Waldorf Salad
     Origin: American
Swper 'Sgadan
(Welsh Herring Supper)
     Origin: Welsh
Trinidadian Roti
     Origin: Trinidad
Wasabi and Mustard Seafood Sauce
     Origin: Fusion
Tamil Nadu Sambar Curry
     Origin: India
Turkey and Chips
     Origin: Britain
Wassail
     Origin: Britain
Tapenade Monegasque
(Monaco-style Tapenade)
     Origin: Monaco
Turkey and Cranberry Mini Pies
     Origin: Britain
Webo Yena
(Stuffed Devilled Eggs)
     Origin: Aruba
Tarbooz ke Chilke ki Sabji
(Watermelon Rind Curry)
     Origin: India
Turkey Rolls
     Origin: Britain
West African Curry Powder
     Origin: West Africa
Tarragon and Beech Mast Vinaigrette
     Origin: Britain
Turkey Vindaloo Curry
     Origin: Fusion
Whisky and Mustard Sauce
     Origin: Scotland
Tarragon Turkey
     Origin: Britain
Turks and Caicos Curry Powder
     Origin: Turks Caicos
Tartar Sauce
     Origin: Britain
Tweed Kettle
     Origin: Scotland

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