Mullagatawny Soup
From French dishes for American tables, 1886
Cold mutton, veal, or chicken can be added if desired.
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
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 6. The excerpt below is the record exactly as published.
Mullagatawny Soup. Cut into small pieces an onion, a carrot, a few pieces of celery, and a slice of ham, which put in a saucepan on a moderate fire, with half an ounce of butter, until they begin to color slightly. Add one quart of consomme (or stock, Art. 1) and boil for an hour ; add a pinch of curry, a little mullagatawny paste, which moisten with a little cold stock, and, after adding a pint of stock
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