Curry Soup

Ingredients

• ½ lb. rice
• 2 small onions or 1 large apple
• ½ teaspoonful curry powder
• ½ teaspoonful sugar
• 1 oz. dripping
• 3 pints cold water
• ½ teaspoonful salt

Method

1. 1

   Skin, scald, and chop the onion; pare, quarter, core and chop the apple; wash the rice.

2. 2

   Melt the dripping in a stew pan; brown the onion and apple in it.

3. 3

   Draw the pan to the side of the fire; break the curry powder with a little cold water; add it, the rice and water, to the pan, stir well.

4. 4

   Place on the fire and boil with the lid on till the rice and onion are thoroughly cooked, about three-quarters of an hour, stirring occasionally.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 22. The excerpt below is the record exactly as published.

% teaspoonful salt; 1 pinch pepper ; 1 pinch §1 Put thebread in the cold water with the dripping, salt and pepper ; bring slowly to the boil and simmer “Sly ta one and a°half hours. Crush the bread 52 SOUPS. smooth. Add the grated cheese, boil five minutes longer, pour the soup into the tureen, add the grated nutmeg and serve hot. 1 his soup may be made richer by using a yolk of an egg, as in milk soup , page 50. Vegetable Soup.— Required: % cabbage or lettuce; ]2 carrot; y2 turnip; 1 onion or leek ; 1 oz. scraps of bread ; 2 quarts water ; ^ teaspoonful salt ; y\ teaspoonful pepper. Cleanse and prepare the vegetables ; chop them \ery small. Break the bread into small pieces; put it on with the cold water; bring to the boil; add the other ingredients gradually, so as not to cool the water. Boil slowly for about one and a half hours, until the vegetables are thoroughly soft. Rub the soup through a colander to make it quite smooth. Heat again and serve. Any other vegetables in season may be used instead of those mentioned. The soups may be made richer by putting a well-beaten yolk of egg in the tureen, and gradually stirring the soup in with it. Fish Soup.— Required: 2 quarts of the liquor fish has been boiled in ; the bones, fins, and head ; 2 oz. whole rice ; r tablespoonful finely chopped parsley ; 1 small onion; 1 blade mace; y2 teaspoonful salt; y teaspoonful pepper. Place the bones, fins, and head in the liquor ; simmer for one hour ; remove them. Skin, scald, and chop the onion ; wash the rice ; place these in the liquor with the pepper, salt, and mace ; simmer from half an hour to three quarters of an hour. Wash the parsley, remove it from the stalks, dry, and chop ; add it ten minutes before the soup is served. Cold cooked fish may be broken into small pieces and served in the soup. SOUPS. 53 Ox-cheek Soup. — Required: i ox cheek; 2 car- rots ; 2 turnips ; 2 onions ; a small bunch of savoury herbs or U teaspoonful celery seed; 1 oz. flour, 1 oz. dripping; 5 quarts water; 1 tablespoonful vinegar 1 teaspoonful browning; 1 dessert spoonful brow sugar. Soak the cheek all night in salt and cold water, to cleanse it ; wash thoroughly in warm water. Remove the soft bones from the nostrils. Cleanse and prepare the carrot and turnips ; cut them into small pieces ; skin scald, and slice the onions. Dry all the pieces ; brown them slightly with the dripping ; pour away the dripping Place the ox-cheek and the vegetables m a lame saucepan with the hot water, flavouring, vinegar, and browning. Bring slowly to the boil, skim care- fully then simmer for about five hours. Break: the flour with cold water. An hour before the soup is ready, draw the pan aside, cool a little, and stir m the flour ; then finish the cooking, stirring occasionally, as the flour is apt to stick to the pan. Serve the cheek separately, with a little of the soup as gravy. Two oz. semolina or crushed tapioca may be used instead of the flour. . Ox-tail Soup. — Required: 1 ox tail; 1 oz. ’drip- ping; 1 bunch flavouring herbs or % teaspoontul celery seed tied in a small piece of muslin ; 1 oz. flour, 2]/2 quarts hot water; y2 teaspoonful browning; teaspoonful salt ; % teaspoonful pepper. Divide the tail into joints; remove the fat from it; brown the pieces with the dripping in a stewpan , pour off the dripping; add the water, flavouring and brown- ing. Bring slowly to the boil, skim carefully, then simmer from four to five hours, till the meat is tender. Break the flour with cold water. An hour before the tail is ready, draw the pan aside, cool a little, and stir 54 SOUPS. in the flour. Then finish the cooking, stirring occa- sionally, as the flour is apt to stick to the pan. Serve the soup with the pieces in it, or serve the soup and the pieces separately. Kidney Soup. — Required: an ox kidney or 2 sheep’s kidneys; 2 small turnips or 1 large; 2 small carrots or 1 large ; 1 small onion ; 2 tablespoonfuls of flour ; 1 oz. dripping ; 2 quarts hot water ; 1 table- spoonful ketchup ; x teaspoonful colouring ; 1 tea- spoonful vinegar ; ]/2 teaspoonful salt; ]/ teaspoonful pepper. Wash and pare the vegetables; prepare the onion by steeping it for halt an hour in a basin of hot water; pour this water away, and chop the onion. Cut the turnips and carrots into very small square pieces; cut the kidney into very small pieces, sprinkle them with a tablespoonful of flour, and mix well together. Melt the dripping in a saucepan, add the kidney, and stir for a few minutes ; then add the vegetables, salt, pepper, hot water, vinegar, ketchup, and colouring, lioil slowly for three hours, removing the scum when it rises. Mix half a teacupful of cold water gradually into a tablespoonful of flour, stirring it till smooth, and add to the soup. Boil for ten minutes, and serve. Hotch-Potch. — Required: 1 lb. neck of mutton; 1 pint chopped young carrots, turnips, and cauliflower; A lettuce ; y pint green peas ; ^ pint broad beans ; 2 onions (previously parboiled) ; 2 quarts water ; 1 teaspoonful salt ; y> teaspoonful pepper ; 2 teaspoon- fuls sugar. Put the meat and the salt on with cold water. When it comes to the boil skim it carefully. Let the cauli- flower and lettuce lie in salt and water for half an hour; break the cauliflower up into little sprigs, and chop the lettuce ; shell the peas ; shell and skin the beans ; SOUPS. 55 pare the turnips, scrape the carrots ; chop them small with the onions ; put all the vegetables, except one- half pint of peas, into the boiling liquor ; boil slowly three or four hours, according to the age of the vegetables. Young vegetables require less boiling than old ones. When the soup is half made, add the rest of the peas and the sugar. When ready, remove the mutton and serve. Serve the mutton separately. Hotch-Potch should be quite thick. If wished, neatly trimmed chops may be added to the soup when it is half cooked, and served in it. Curry Soup. — Required: % lb. rice; 2 small onions or 1 large apple ; x/z teaspoonful cuny pow- der ; 3^ teaspoonful sugar ; 1 oz. dripping ; 3 pints cold water

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