Mulligatawney Soup

Ingredients

• one Rabbit
• 6 Onions
• one pint of Stock
• a small spoonful of Currey Powder
• a small I Tea spoonful of Cayenne Pepper
• a small quantity of flour
• and butter

Method

1. 1

   Cut up the rabbit and fry with onions until brown.

2. 2

   Put into a stew pan with stock and simmer.

3. 3

   Add curry powder, cayenne pepper, flour, and butter.

4. 4

   The pieces of rabbit should remain in the soup.

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 3. The excerpt below is the record exactly as published.

e Onions, cut them in three slices, lay them flat on the bottom of the Stewpan. Two lbs. of Beef, lay the Meat over the Onions with the bones, add 6 Cloves, 26 AN OLD-WORLD RECIPE BOOK 2 Blades of Mace, 2 Carrots, 2 Tur- nips, I Head of Celery & a Table Spoonful of Salt, put it over a brisk fire 10 minutes. Shake the Stewpan, and when forming a brown glaze at the bottom let it stand a few minutes, set it on again and let it remain half an hour till it gets very brown but not burnt, pour the fat off, which must be clear, if not it is not ready to fill up ; fill up with ten quarts of Water, let it simmer two hours, skim it well, strain it & use when required, Mulligatawney Soup for 4 or 5 Persons Cut up one Rabbit, fry with 6 27 AN OLD-WORLD RECIPE BOOK Onions, when brown put into a stew Pan with one pint of Stock, let it simmer, add a small spoonful of Currey Powder, more or less accord- ing to taste, a small I Tea spoonful of Cayenne Pepper, a small quantity of flour and butter

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