Mulligatawny a la Manhattan

Ingredients

• the fowl
• little rice
• curry
• seasonings
• small amount of starch thickening
• vegetables cut in dice

Method

1. 1

   Boil the fowl in the stock, take it out and cut it in dice.

2. 2

   Strain the stock, put in diced vegetables, chicken, rice, curry, seasonings, and a small amount of starch thickening.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 264. The excerpt below is the record exactly as published.

Mul igataw y a la Manhattan. Mulligatawny soup is always a curry soup although it may be changed in other respects. This remark is prompted by the mistake some cooks are making 01 giving the name to a soup made of to- matoes and vegetables without curry powder. Mulligatawny is from two East Indian words. The soup abpve named is a chicken and rice soup^ with enough curry powder mixed in to give a pale yellow color. It is light and simple. Boil the fowl in the stock , take out and cut it in dice. Strain the stock, put in vegetables cut in dice and the chicken and little rice, curry, seasonings and small amount of starch thickening

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