Mulligatawney Soup, No. 2
Serves 8
Return to the pot and add bits of chicken or turkey, and the barley, which has been simmering two hours and a half in clear water to cover. Simmer half an hour and serve.
A modern interpretation · AI-generated from the original record
Ingredients
- Chicken or turkey left from a former dinner
- bones and scraps from roast veal, lamb or mutton
- four quarts of water
- four stalks of celery
- four table-spoonfuls of butter
- four of flour
- one of curry
- two onions
- two slices of carrot
- salt, pepper
- half a small cupful of barley
Method
Put on the bones of the poultry and meat with the water.
Have the vegetables cut very fine, and cook gently twenty minutes in the butter; then skim them into the soup pot.
Into the butter remaining in the pan put the flour, and when that is brown, add the curry powder, and stir all into the soup.
Cook gently four hours; then season with salt and pepper, and strain.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 32. The excerpt below is the record exactly as published.
Mulligatawney Soup, No. 2. Chicken or turkey left from a former dinner, bones and 88 MISS PARLOA'S NEW COOK BOOK. scraps from roast veal, lamb or mutton, four quarts of water, four stalks of celery, four table-spoonfuls of butter, four of flour, one of curry, two onions, two slices of carrot, salt, pepper, half a small cupful of barley
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