lemon, thyme, marjoram, two bay-
leaves, and stew gently, with good,
careful skimming, three full hours,
adding stock to keep up the required
quantity of soup. Third, while the
stock is boiling, cut from the head
the skin and fat that adheres to it
into nice, sizable pieces, and cut the
tongue into cubes of an inch square,
the fleshy parts of the head into
diamonds, dice, or any other shape.
Make brain-balls, or any other force-
meat, or egg -balls. Fourth, when
the stock has been sufficiently boiled,
strain it from the bones, etc. (retaining
only rich bits of meat), into a large,
clean stewpan ; add the skin, tongue,
etc., and a seasoning of cayenne and
mace, mushroom catsup, or any oth-
er seasoning that may be desirable.
Thicken with 4 ozs. of butter✪ Mock-turtle Soup, kneaded
in as much brown flour, and simmer
gently for an hour, if the calf’s head,
etc., require it; but twenty minutes
before serving add half a pint of
sherry, and the brain or other balls.
Fifth, the best mode is to place the
pieces of head, etc., at the bottom of
the tureen, and strain the soup
through a tammy-cloth ; but if due
care has been taken in the second
stage of the preparation, and the
skimming has been constant and
careful, this need not be resorted to.
Sixth, serve with lemon on a plate,
as some persons like the soup a little
acid. (For half a calf’s head take
half the ingredients.) This recipe
is for four quarts.
Mulligatawny with Chicken. — To
make chicken mulligatawny without
any other stock, cut the fowl up in
small pieces, and fry these with a
sliced onion in a table-spoonful of
butter in a stewpan. Take the
chicken up and stir into the butter
two teaspoonfuls of curry powder;
cook butter, curry paste, and onions
together for about five minutes ; then
stir in two pints of warm water, add
the pieces of chicken, and if they are
not covered add more water. Allow
this mixture to come to a boil, then
simmer by the side of the fire very
gently for thirty minutes. During
this time pound 2 lbs. of sweet al-
monds in a mortar with a small cupful
of milk and a pinch of sugar. Let
it stand till required. When the
chicken is quite tender stir in a dessert-
spoonful of chutney, a teaspoonful
of red-currant jelly, and a teaspoonful
of lime-juice. Simmer for five min-
utes, and then strain the whole off
into a bowl. Pick out the best bits
of chicken and put them on one
side. Skim the surface of the liquor,
and when perfectly free from grease
thicken it by adding a table-spoonful
of butter and one of flour, stirring it
into the soup slowly. Strain in last
of all, through muslin, the almond
milk. Cocoanut milk can be used
instead of almond, if preferred. Al-
low the soup to come to a boil, and
then serve.
Mulligatawny Soup, Vegetable. —
Page 414 · 3 recipe records on this page
Presented as published in 1902. 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
lemon, thyme, marjoram, two bayleaves, and stew gently, with good, careful skimming, three full hours, adding stock to keep up the required quantity of soup. Third, while the stock is boiling, cut from the head the skin and fat that adheres to it into nice, sizable pieces, and cut the tongue into cubes of an inch square, the fleshy parts of the head into diamonds, dice, or any other shape. Make brain-balls, or any other forcemeat, or egg -balls. Fourth, when the stock has been sufficiently boiled, strain it from the bones, etc. (retaining only rich bits of meat), into a large, clean stewpan ; add the skin, tongue, etc., and a seasoning of cayenne and mace, mushroom catsup, or any other seasoning that may be desirable. Thicken with 4 ozs. of butter, kneaded in as much brown flour, and simmer gently for an hour, if the calf’s head, etc., require it; but twenty minutes before serving add half a pint of sherry, and the brain or other balls. Fifth, the best mode is to place the pieces of head, etc., at the bottom of the tureen, and strain the soup through a tammy-cloth ; but if due care has been taken in the second stage of the preparation, and the skimming has been constant and careful, this need not be resorted to. Sixth, serve with lemon on a plate, as some persons like the soup a little acid. (For half a calf’s head take half the ingredients.) This recipe is for four quarts.
Mulligatawny with Chicken. — To
make chicken mulligatawny without any other stock, cut the fowl up in small pieces, and fry these with a sliced onion in a table-spoonful of butter in a stewpan. Take the chicken up and stir into the butter two teaspoonfuls of curry powder; cook butter, curry paste, and onions together for about five minutes ; then stir in two pints of warm water, add the pieces of chicken, and if they are not covered add more water. Allow this mixture to come to a boil, then simmer by the side of the fire very
gently for thirty minutes. During this time pound 2 lbs. of sweet almonds in a mortar with a small cupful of milk and a pinch of sugar. Let it stand till required. When the chicken is quite tender stir in a dessertspoonful of chutney, a teaspoonful of red-currant jelly, and a teaspoonful of lime-juice. Simmer for five minutes, and then strain the whole off into a bowl. Pick out the best bits of chicken and put them on one side. Skim the surface of the liquor, and when perfectly free from grease thicken it by adding a table-spoonful of butter and one of flour, stirring it into the soup slowly. Strain in last of all, through muslin, the almond milk. Cocoanut milk can be used instead of almond, if preferred. Allow the soup to come to a boil, and then serve.
Mulligatawny Soup, Vegetable. —
Records on this page
Mock-turtle SoupMulligatawny with ChickenMulligatawny Soup, Vegetable