Mulligatawney Soup

Ingredients

• one turnip
• two good-sized onions
• four sharp apples
• two leeks
• a moderate-sized carrot
• a bunch of parsley
• a bay leaf
• a sprig of thyme
• another of sweet marjoram
• a pint of the stock boiled up yesterday
• two tablespoonfuls of flour
• about a dessert-spoonful of curry powder
• another quart of stock
• a little sugar browning
• salt, if required

Method

1. 1

   Fry turnip, onions, and apples in fat for a minute.

2. 2

   Add leeks, carrot, parsley, bay leaf, thyme, and marjoram; fry for 3-4 minutes.

3. 3

   Pour in stock and simmer until tender.

4. 4

   Mix in flour and curry powder, then add more stock.

5. 5

   Strain and rub vegetables through a sieve.

6. 6

   Return pulp to liquid, add sugar browning and salt, boil for 10 minutes, and serve.

7. 7

   Add cold meat if desired.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 27. The excerpt below is the record exactly as published.

Mulligatawney Soup. Haricot Mutton, made of the best end of the Neck of Mutton. Potatoes, Haricot Beans. Roly-poly Pudding. Cheese. Marketing. For the Day.— Six ounces or more of good Kidney Suet for roly-poly pudding (June 25th) ; one head of Endive ; one small Beetroot, and a pennyworth of small Salad ; Potatoes ; Vegetables for soup. For To-morrow.— If the brawn is finished, one small tin of Corned Beef ; Shoulder of Mutton, not fat ; a pennyworth of fresh German Yeast. Breakfast. — Buttered Eggs. — Allow one fresh egg for each person, with an egg over, and one ounce of butter to two eggs. Break the eggs into a bowl and beat them till they are light and frothy ; put the quantity of butter to be used into a separate basin, place this over boiling water, and stir it till it is melted ; put both butter and eggs into an enamelled saucepan, and keep stirring them one way over a gentle fire till they are hot through without being allowed to boil. Once or twice during the process turn them into the basin and back again, in order to mix them thoroughly and to ensure their being slowly cooked. Have ready two or three slices of hot buttered toast, a slice for each person. As soon as the eggs are hot turn them upon the toast, sprinkle a little chopped parsley over the top, and serve. If the eggs are not taken from the fire the moment they are lightly set they will be hard and leathery, even if they do not curdle. Brawn (March 2nd); Brawn Sauce (January 15th); Milk Toast (June 17th). Luncheon— Salad (March 13th); Cranberry Tart (August 7th). Dinner. — Mulligatawney Soup. — Scrape, cut into pieces, and fry in a little fat, one turnip, two good-sized onions, and four sharp apples. Stir them with a wooden spoon for a minute, then add the white part only of two leeks cut up small, a moderate-sized carrot, a bunch of parsley, a bay leaf, a sprig of thyme, and another of sweet marjoram. Let the vegetables fry together for three or four minutes, then pour over them a pint of the stock boiled up yesterday, and simmer till they are tender. Mix with them thoroughly two table¬ spoonfuls of flour and about a dessert-spoonful of curry powder ; more if the soup is liked very hot. Pour in another quart of stock, remove the scum as it rises, and simmer the soup for about half an hour; strain it, and rub the vegetables patiently through a sieve ; return the pulp to the liquid, add a little sugar browning and salt, if required

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