Mullagatawny Soup
From Handbook of practical cookery, 1886
Serves 8
Serve very hot.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- One fowl
- two quarts of cold water
- two onions
- two ounces of butter
- two ounces of flour
- one table-spoonful of curry-powder
- one tea-spoonful of sugar
- one half tea-cupful of whole rice
- one dessert-spoonful of salt
- one tea-spoonful of whole white pepper
Method
Cover the fowl with water and bring to a boil.
Skim, then add pepper-corns, salt, and onions.
Boil until the meat is tender.
Remove the fowl, cut meat into small pieces, and return bones to stock.
Boil for one hour longer and strain.
Melt butter in a fresh saucepan, add flour, curry powder, and sugar, then the strained stock and rice.
Boil for twenty minutes.
Add chicken pieces before serving.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 19. The excerpt below is the record exactly as published.
Mullagatawny Soup. — Materials and quantities: — One fowl, two quarts of cold water, two onions, two ounces of butter, two ounces of flour, one table-spoonful of curry- powder, one tea-spoonful of sugar, one half tea-cupful of whole rice, one dessert-spoonful of salt, one tea-spoonful of whole white pepper
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