Mullagatawny Soup

Ingredients

• 1 tablespoon beef drippings
• 1 large onion
• 2 quarts stock
• 2 tablespoons chopped carrot
• 3 tablespoons chopped celery
• 1/2 lemon
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons boiled rice
• 1/2 cup cooked chicken or veal
• 2 cloves
• 2 peppercorns

Method

1. 1

   Slice the onion and fry it brown in the drippings; put it into the stock, together with the carrot, celery, lemon juice, cloves, and peppercorns.

2. 2

   Mix the curry powder and salt to a smooth paste with a little water, and add that also.

3. 3

   Simmer one hour, strain and cool; remove the fat; add the chicken and rice; reheat and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 16. The excerpt below is the record exactly as published.

1 teaspoon salt Cut ox-tail into pieces, separating at the joints. Brown the onion in the drippings of salt pork. Put the meat in a kettle with the water; whesi it reaches the boiling point add the spices, the onion and the celery and parsley finely chopped. Let simmer for four hours; strain and cool and remove the grease. Reheat; add the salt and serve. 36 HOW TO SPLIT AND DRESS LOBSTER SOLE COD FLOUNDER Planned for a Cr^TTDG Famllv nf Four OV-'UX'O Family of Four PEPPER POT 3 pounds tripe 1 chopped onion 2 quarts water Vi tablespoon sw Small knuckle of veal 1/2 bunch parsley and thyme Water to cover veal Salt and pepper 2 potatoes Dumplings Boil the tripe for six hours the day previous to using and save the liquor. Boil the knuckle of veal in a separate vessel in suf- ficient water to cover it; when the meat separates from the bones strain and add the liquor to the tripe liquor with the seasoning, potatoes and onion. Cut the tripe into pieces half an inch square, and the potatoes likewise. Boil all together for fifteen or twenty minutes, adding the dumplings ten minutes before serving time. MULLAGATAWNY SOUP 1 tablespoon beef drippings 2 cloves 1 large onion 2 peppercorns 2 quarts stock 1/2 teaspoon curry powder 2 tablespoons chopped carrot Vz teaspoon salt 3 tablespoons chopped celery 2 tablespoons boiled rice 1/2 lemon y~ cup cooked chicken or veal Sl

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