Indian or Mullagatawny Soup

Ingredients

• Cut up a chicken
• put into a soup-kettle with a knuckle of veal
• a carrot and an onion sliced
• an onion sliced
• a few celery-tops
• a small bunch of parsley
• cover with a gallon of cold water
• fry in a little butter
• stir in a table-spoonful of flour
• add a tea-spoonful of curry-powder
• add a tea-cupful of boiled rice
• a table-spoonful of salt
• a tea-spoonful of black pepper

Method

1. 1

   Simmer chicken and veal with vegetables in cold water.

2. 2

   Remove chicken, trim, and set aside.

3. 3

   Fry additional vegetables in butter, stir in flour, add broth and curry powder, then combine with soup.

4. 4

   Add chicken and rice, season, and cook for half an hour.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 7. The excerpt below is the record exactly as published.

a tea-spoonful of black pepper ground. Pare and slice three good-sized potatoes, put them in half an hour before dinner, with a table-spoonful of salt. Stir into TJie Xeiv Kentucky Home Cook Book. 21 the soup three table-spoonfuls of flour mixed smoothly with milk or water, boil gently a few minutes, and just before serving add a pint of rich milk or cream. Mrs. Charles Tare, NOODLE SOUP. Take beef bone or chicken, put into one gallon of cold water, and boil three hours; skim well. Onions, cabbage, corn, tomatoes, and turnips, in small quantities, chopped fine, a little parsley, and about three cloves ; salt and pep- per to taste. To make noodles for soup, take three eggs, and flour enough to make a stiff dough. Roll as thin as possible, and cut very fine. They must be added just five minutes before the soup is served. VEGETABLE SOUP. Boil a small piece of beef (or beef bone) in a half gallon of water. Let it simmer two or three hours, add four or five medium-sized potatoes, one quarter of a can of tomatoes, two ears of corn, one turnip, one quarter of a small head of cabbage. Chop vegetables fine, and score your corn. Salt and pepper to taste. . Thicken with cream and flour, if pre- ferred. Mrs. Henry Pogue. INDIAN OR MULLAGATAWAY SOUP. v Cut up a chicken, wash well; put into a soup-kettle with a knuckle of veal, a carrot and an onion sliced, also a few celery-tops, and a small bunch of parsley; cover with a gallon of cold water. When the pieces of chicken are near- ly done take them out and trim neatly to serve with the soup. Let the veal continue to simmer for three hours, then fry in a little butter a carrot, a small onion, and a stalk of celery sliced thin. When nearly clone, stir in a table- spoonful of flour, cook together for a minute or two, add some of the veal broth and a tea-spoonful of curry-powder, 22 The Xev: Kentucky Rome Cook Booh pour all together into the soup-kettle, simmer for one hour, then strain, skini off the fat ; add the pieces of chicken, with a tea-cupful of boiled rice, a table-spoonful of salt

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