Mullagatawny Soup

Ingredients

• four quarts of water
• four pounds of veal or beef
• two tablespoonfuls of plain curry powder
• two cloves of garlic
• two onions
• an ounce of butter
• a dash of lemon

Method

1. 1

   Boil four pounds of veal or beef in two quarts of water until the broth is strong.

2. 2

   Skim frequently.

3. 3

   Cut two onions and two cloves of garlic into shreds, fry them in a little butter to a nice brown, put them with the meat and stock into a stewpan, and add two tablespoons of plain curry powder mixed with a little brown flour, and stew for twenty minutes.

4. 4

   Serve with a dash of lemon.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 941. The excerpt below is the record exactly as published.

Mullagatawny Soup. — This is soup of any kind flavoured with cuiTy powder. It is highly stimulating, gives tone and vigour to the digestive organs, and is frequently accept- able in veiy hot or very cold chmates. Never- theless we do not recommend its frequent use, though it may occasionally be resorted to on festive occasions. When made in India, the curry powder is largely mixed with coriander, I cassia, cayenne pepper, black and white pepper, curmeric, garhc mixed with lemon-acid or sour apples, mangoes, tamarinds, or other acidulous fniit ; but it is now needlass to prepare and mix all these ingredients, as a large or small bottle of well-prepared curries, to suit any palate, may be purchased at any oOman's store. ' If a plain curry or mullagatawny soup is preferred, mix the powder with equal quan- tity of browned flour and a little cold stock or broth, which may be put in with the meat of the soup half an hour before serving. Soft meats, fowl, &c., may be wholly stewed in this cui-ry stock, though the finer sorts of curries will j not admit of this, mangoes, tamarinds, &c., I taking only a few minutes ; but the experienced j cook will readily distinguish and determine j on such additions. With a plain curry there I should be a flavouring of lemon-acid just j before serving. It is almost impossible to I define precisely what should be the several i ingredients of the more complex curries — the j cook must study the likings of the guests — some I do not like coriander-seed, others dislike garlic ; cassia in some cases is disagreeable ; though, when all those ingredients are carefully pro- portioned with just sufficient cayenne to stimu- late, it should be found a most enjoyable soup. The housekeeper will readily understand that any good stock soup may be converted into mullagatawny or curry soup, but as it usually occupies considerable space in every cookery- book, we add a few examples, pointing from the simple soup above mentioned to more expensive dishes. Mullagatawny Soup (another way).— See Indian Mullagatawny Soup. Mullagatawny Soup, CalTs Head.— Prepare a calf's head as for mock-tm-tlc, put it into a stewpan with a cow-heel, cover with four quarts of water, and boil until tender. When cold cut off the meat from the bones, and brown them lightly in a little butter, with four shred onions. Put the meat back into the stock, and add curry, flavoured to taste. This time it will bear more c-ayenne, Harvey's sauce, or any other sauce that may be esteemed. Rice in a separate dish should always accompany mulla- gatawny soup. Mullagatawny Soup, Fowl.— Boil a fowl in good veal stock, or with a knuckle of veal and half a pound of minced ham. When the fowl is nearly done take it and the knuckle out, strain the stock, cut up the fowl into convenient-sized pieces, and replace vdth the stock. Then add a table-spoonful of cuny, flavoured to taste, a cupful of curds, a little salt, and an ounce of butter for each quart of soup. Mullagatawny, Household.— Boilfour pounds of veal or beef in two quarts of water, imtil the broth is strong. Skim frequently. Cut two onions and two cloves of garlic into shoes, fry them in a little butter to a nice brown, put them with the meat and stock into a stewjian, and add two table-spoonfuls of plain curry powder mixed with a little brown floui-, and stew twenty minutes. Serve with a dash of lemon

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