The official handbook for the National Training School for Cookery

40 National Training School for Cookery. Lesson No. i. MULLIGATAWNY. Average cost of " Mulligatawny Soup " (3 quarts) made from " Australian Meat," s. d, 2 lb. tin of Australian calf's head i o 2 lbs. of Australian mutton i 2 2 apples o 1 2 leeks o 1 2 carrots, 1 turnip o 1^ 2 good-sized onions o 1 2 tablespoonsful of flour ) 1 tablespoonful of curry powder J o 1 Salt and sugar ) A bouquet garni (of parsley, thyme, mar- \ ^ joram and 2 bay leaves) j 0 2 8 Time required, three hours. Now we will show you how to make M ulligatazvny Soup, 1. We take a tin of Australian mutton and open it carefully. 2. We take a spoon and carefully remove all the fat from the top of the meat N.B. — The fat should only be removed from that part of the meat which is required for immediate use. N.B. — The fat should be clarified, by putting it into boiling water, and when cold can then be used as dripping. 3. We take two pounds of the mutton out of the tin, put it in a basin with two quarts of warm water. 4. We take two apples, peel them, and put them on a plate. 5. We cut the apples in quarters, cut out the core, and then cut the quarters into slices, and put them into a saucepan with two ounces of the clarified fat, 6. We take one turnip and two good-sized onions, peel them, cut them in pieces, and put them in the saucepan. 7. We put the saucepan on the fire, and give one stir to the vegetables with a wooden spoon. Lessons on Australian Meat. — Mulligatawny. 41 8. We take two leeks, wash them well in cold water, and cut off the green tops of the leaves. 9. V/e cut up the leeks and put them in the saucepan. 10. We take two carrots, wash them, scrape them with a knife, cut them in pieces, and put them in the saucepan. 11. We give one stir with a wooden spoon to mix the vegetables together, and let them fry for ten minutes. 12. We also add a sprig of parsley, a sprig of thyme, a sprig of marjoram and two bay-leaves, tied tightly together with a piece of string. 13. When the vegetables have fried for ten minutes we take half a pint of the liquor (in which the meat is soaking), pour it into the saucepan, and let it boil and reduce to a quarter of a pint. 14. We should stir the vegetables occasionally. 15. We put two tablespoonsful of flour and one tablespoonfid of curry powder into a basin, and mix them into a smooth paste with one gill (quarter of a pint) of the liquor. 16. We stir this mixture into the saucepan with the vegetables. 17. We now put the meat and the remaining liquor into the saucepan, put the lid on and let it come to the boil. 18. When it boils we should put one saltspoonftd of salt and half a saltspoonfid of moist sugar into the saucepan. 19. We now move the saucepan to the side of the fire and let it simmer for two hours and a half. 20. We should watch it, and skim it occasionally with a spoon, 21. After that time we strain the soup through a strainer into a basin. 22. We pour the soup back into the saucepan. 23. We open the two pound tin of calfs head, remove all the fat from the top, and stir the contents of the tin into the soup in the saucepan. 24. For serving we pour the soup into a hot soup-tureen. 42 National Training School for Cookery. Lesson No. 2.