Indian Thick Mulligatawny Soup

Ingredients

• one good knuckle of veal
• half a pound of lean ham
• one carrot
• one turnip
• two onions
• six apples
• three tablespoonfuls of curry powder
• one tablespoonful of curry paste
• eight ounces of flour
• one lump of sugar
• a little salt
• a quarter of a pound of butter

Method

1. 1

   Cut the veal into pieces and place in a stewpan with the ham, vegetables cut small, and apples sliced.

2. 2

   Fry light brown, turning the meat about.

3. 3

   Wet with about one pint of good light stock.

4. 4

   Leave on stove or in hot oven until dried into a glaze.

5. 5

   Add flour, curry paste, and powder, and stir till smooth.

6. 6

   Fill stewpan with water or light stock; add sugar, salt, and bouquet of parsley.

7. 7

   Allow to boil, then simmer for about three hours.

8. 8

   Skim off fat as it rises.

9. 9

   Pass through a hair sieve, and allow the soup to boil up once more.

10. 10

    Place some small pieces of veal in a tureen, and serve with plain boiled rice separately.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 8. The excerpt below is the record exactly as published.

INDIAN THICK MULLIGATAWNY SOUP /~\NE good knuckle of veal, half a pound of ''-J lean ham, one carrot, one turnip, two onions, six apples, three tablespoonfuls of curry powder, one tablespoonful of curry paste, eight ounces of flour, one lump of sugar, a little salt, a quarter of a pound of butter

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