Fish Mulligatawny (Mulligatawny de Poisson)

Ingredients

• 1£ lbs. white fish or trimmings
• 1| oz. butter or dripping
• l| oz. rice flour
• 3 pints water or fish stock
• 1 onion
• Salt
• 1 small carrot
• i turnip
• | oz. curry powder
• | pt. milk or 1 gill of cream
• A squeeze of lemon juice

Method

1. 1

   Wash the fish and cut it into small pieces.

2. 2

   Melt dripping or butter in a saucepan, add prepared vegetables cut into thin slices, and cook for a few minutes.

3. 3

   Add curry powder and rice flour, mix well.

4. 4

   Then add fish and stock or water, stir until boiling, and simmer slowly for 10 minutes.

5. 5

   Reserve some nice pieces of fish for serving.

6. 6

   Simmer for 1.5 to 2 hours, skimming as necessary.

7. 7

   Strain through a fine sieve, rubbing through some fish and vegetables, but be careful that none of the bones pass through.

8. 8

   Rinse out the saucepan, return the soup to it to reheat, and add milk, small pieces of fish, lemon juice, sugar, and more seasoning if necessary.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 98. The excerpt below is the record exactly as published.

Fish Mulligatawny (Mulligatawny de Poisson) 1£ lbs. white fish or trimmings. 1| oz. butter or dripping. l| oz. rice flour. 3 pints water or fish stock. 1 onion. Salt. 1 small carrot, i turnip. | oz. curry powder. | pt. milk or 1 gill of cream. A squeeze of lemon juice

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