Prepare the head as directed in Recipe 144. After
the head is boned, put the bones and flesh, the
latter tied in a piece of muslin, into a large sauce-
pan with the shin of beef and ham cut in small
pieces and the cold water. Add a little salt and
bring slowly to the boil. Skim well, and add the
vegetables cut in small pieces, the bunch of herbs,
and spices and celery seed tied in a piece of muslin.
Let the soup simmer slowly from 8 to 9 hours until
reduced to half the quantity, and remove any
scum that may rise. Then strain through a hair
sieve or cloth and let it stand until cold. ' Next
day remove the fat carefully from the top of the
stock and clear it with the whites and shells of eggs
as directed for consomme (see Recipe 117). Reheat
the soup, adding seasoning to taste, wine and
orange juice, and serve with small pieces of the
head cut in dice and egg balls (see Recipe 128).
Note. — If some good second stock is, available
for making the soup, the shin of beef might be
omitted. In that case it would be better to use £ lb.
lean beef for clearing and only one white of egg.
Time to cook, 8 to 9 hours first day ; 30 to 40
minutes second day. Probable cost, 4s. to 5s.
Quantity, 2 quarts.
123. Clear Mulligatawny Soup (Consomm6
l’lndienne)
2 oz. lean ham.
1 oz. butter.
Juice of \ lemon.
2 whites and shells of
eggs. Pepper, salt.
1 lump of sugar.
Some pieces of cooked
rabbit or chicken.
3 pts. second stock.
1 apple or 1 stick of
rhubarb.
2 onions. 1 leek.
1 dessert-sp. curry pow-
der.
1 tea-sp. curry paste.
A little chutney✪ Clear Mulligatawny Soup (Consomme l'Indienne).
Peel, core, and chop the apple, skin and slice the
onion, and prepare and slice the leek. Melt the
butter in a saucepan, and add the vegetables to
it with the curry powder, curry paste, chutney,
ham chopped rather finely, pepper, and salt. Cook
for a short time, stirring almost constantly, but do
not let the contents brown. Pour in the stock,
mix well, and simmer gently from 1 to 1| hours.
Then pour the soup into a basin and let it stand
until cold. Remove all grease from the top, and
return the soup to the saucepan with the egg shells
and whites slightly beaten. Whisk over the fire
with a wire whisk until boiling, then remove the
whisk, and let the soup boil well up in the pan.
Draw the pan to the side of the fire, put on the
fid or cover with a plate and let it stand 10 minutes.
Then strain as directed for consomme (see Recipe
t
STOCKS AND SOUPS
65
117). Reheat, adding the lemon juice and lump of
sugar, and serve in it some small pieces of cooked
rabbit or chicken. Plain boiled rice should be
handed separately.
Nole. — The addition of a few poultry bones would
be an improvement to this soup.
Time to cook, 2 hours first day ; 30 to 40 minutes
second day. Probable cost. Is. 6 d. Quantity,
2 pints.
124. Clear Soup It l’ltalienne (Consomm6 a
lltalienne)
Page 104 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare the head as directed in Recipe 144. After the head is boned, put the bones and flesh, the latter tied in a piece of muslin, into a large saucepan with the shin of beef and ham cut in small pieces and the cold water. Add a little salt and bring slowly to the boil. Skim well, and add the vegetables cut in small pieces, the bunch of herbs, and spices and celery seed tied in a piece of muslin. Let the soup simmer slowly from 8 to 9 hours until reduced to half the quantity, and remove any scum that may rise. Then strain through a hair sieve or cloth and let it stand until cold. ' Next day remove the fat carefully from the top of the stock and clear it with the whites and shells of eggs as directed for consomme (see Recipe 117). Reheat the soup, adding seasoning to taste, wine and orange juice, and serve with small pieces of the head cut in dice and egg balls (see Recipe 128).
Note. — If some good second stock is, available for making the soup, the shin of beef might be omitted. In that case it would be better to use £ lb. lean beef for clearing and only one white of egg.
Time to cook, 8 to 9 hours first day ; 30 to 40 minutes second day. Probable cost, 4s. to 5s. Quantity, 2 quarts.
123. Clear Mulligatawny Soup (Consomm6 l’lndienne)
2 oz. lean ham.
1 oz. butter.
Juice of \ lemon.
2 whites and shells of eggs. Pepper, salt.
1 lump of sugar.
Some pieces of cooked rabbit or chicken.
3 pts. second stock.
1 apple or 1 stick of rhubarb.
2 onions. 1 leek.
1 dessert-sp. curry powder.
1 tea-sp. curry paste.
A little chutney.
Peel, core, and chop the apple, skin and slice the onion, and prepare and slice the leek. Melt the butter in a saucepan, and add the vegetables to it with the curry powder, curry paste, chutney, ham chopped rather finely, pepper, and salt. Cook for a short time, stirring almost constantly, but do not let the contents brown. Pour in the stock, mix well, and simmer gently from 1 to 1| hours. Then pour the soup into a basin and let it stand until cold. Remove all grease from the top, and return the soup to the saucepan with the egg shells and whites slightly beaten. Whisk over the fire with a wire whisk until boiling, then remove the whisk, and let the soup boil well up in the pan. Draw the pan to the side of the fire, put on the fid or cover with a plate and let it stand 10 minutes. Then strain as directed for consomme (see Recipe
t
117). Reheat, adding the lemon juice and lump of sugar, and serve in it some small pieces of cooked rabbit or chicken. Plain boiled rice should be handed separately.
Nole. — The addition of a few poultry bones would be an improvement to this soup.
Time to cook, 2 hours first day ; 30 to 40 minutes second day. Probable cost. Is. 6 d. Quantity, 2 pints.
124. Clear Soup It l’ltalienne (Consomm6 a lltalienne)
Records on this page
Clear Mulligatawny Soup (Consomme l'Indienne)