Chicken Mulligatawney Soup

Ingredients

• an uncooked soup hen
• three ounces of butter
• an onion chopped very fine
• two spoonfuls of flour
• one spoonful of curry powder
• a cup of rice
• two apples

Method

1. 1

   Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch.

2. 2

   Make about two quarts of broth from the bones and trimmings.

3. 3

   Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes.

4. 4

   Then add an onion chopped very fine, and simmer again until yellow.

5. 5

   Then add two spoonfuls of flour and one spoonful of curry powder, and heat through.

6. 6

   Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked.

7. 7

   Cut two apples in quarter inch squares, and simmer in butter until cooked, and add to the soup.

8. 8

   Season with salt and pepper.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 156. The excerpt below is the record exactly as published.

Chicken mulligatawney soup Ripe California olives Fried smelts, Tartar sauce Roast chicken Artichokes, Hollandaise Summer squash Rissolee potatoes Field salad Fancy ice cream Assorted cakes Demi tasse Eggs, Bienvenue. Butter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of puree of fresh tomatoes. Break two eggs in each dish, season with salt and pepper, and bake in oven. Kalter aufschnitt. Assorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person. Chicken mulligatawney soup. Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch. Make about two quarts of broth from the bones and trimmings. Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes. Then add an onion chopped very fine, and simmer again until yellow. Then add two spoonfuls of flour and one spoonful of curry powder, and heat through. Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked. Cut two apples

Cook this with the app: pantry check, scaling, and the assistant.