Indian Mullagatawny Soup

Ingredients

• a couple of chickens
• a large fowl
• a knuckle of veal
• a calf's head
• six middle-sized onions
• a couple of cloves of garlic
• an ounce of coriander seed
• a quarter of an ounce of chives
• a quarter of an ounce of turmeric
• a quarter of an ounce of cassia
• two draclmas of cayenne
• rather more of black pepper
• two large spoonfuls of rice flour
• the juice of a lemon

Method

1. 1

   Make a strong stock with the meat and simmer gently.

2. 2

   Fry onions and garlic in butter.

3. 3

   Mix spices with rice flour and broth, strain into the soup, and simmer until thick.

4. 4

   Add lemon juice before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 741. The excerpt below is the record exactly as published.

Indian Mullagatawny Soup.— For this favourite Inelian soup take a couple of chickens, a large fowl, a knuckle of veal, or a calf's head, vnth the trimmings, bones, and gristles of the breast of veal. Make a good strong stock ; this must be carefully attended to. Cut the meat into pieces — mouthfuls — or the fowl into smtdl joints, and simmer gently in about half a gallon of water. Fry si.x middle- sized onions and a. couple ®f cloves of garlic shred fine, in two oimces of butter. Pound and mix well together an ounce of coriander seed, a quarter ef an oimce each of chives, turmeric, and cassia, two draclmas of cayenne, and rather more of black pepper. Put these ingredients with two large spoonfuls of rice flour into a basin, mix them with some of the broth the meat has been boiled in, and strain to the rest. Simmer until the soup is about the thickness of cream. Before taking it off the fire add the juice of a lemen

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