Fish Mulligatawny

Ingredients

• Three pounds of Fish or Fish Trimmings
• Two ounces of Butter or Fat
• Three Cloves
• Two Onions or Leeks
• One Apple or a stick of Rhubarb
• One Carrot
• A bunch of Herbs : Thyme, Marjoram, Bay-leaf and Parsley
• Three tablespoonfuls of Flour
• Two ounces of Curry Powder
• Four quarts and half a pint of Water
• Salt

Method

1. 1

   Cut up the fish and wash it clean.

2. 2

   Put it into a saucepan with the fat or butter, the apples and the vegetables washed, peeled, and cut up, and the herbs.

3. 3

   Let all this cook for about ten minutes; then add four quarts of cold water.

4. 4

   Mix the flour and curry powder into a smooth paste with half a pint of cold water, and stir it into the soup.

5. 5

   Stir till it boils, then skim it well, and let it boil gently for an hour and a half.

6. 6

   Strain it into a tureen, and add to it one pint of cooked rice and some pieces of cooked fish neatly cut up.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Fish Mulligatawny. Ingredients. Three pounds of Fish or Fish Trimmings. Two ounces of Butter or Fat. Three Cloves. Two Onions or Leeks. One Apple or a stick of Rhubarb. One Carrot. A bunch of Herbs : Thyme, Marjoram, Bay-leaf and Parsley, Three tablespoonfuls of Flour. Two ounces of Curry Powder. Four quarts and half a pint of Water. Salt

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