Mulligatawny

Ingredients

• a quarter of a medium-sized chicken
• half an ounce of lean raw ham
• half a green pepper
• half an onion
• one quart of white broth
• two tablespoonfuls of rice
• a teaspoonful of curry
• half a green apple
• one slice of egg plant
• half a teaspoonful of salt
• a teaspoonful of pepper
• twelve medium-sized oysters

Method

1. 1

   Cut the chicken into pieces and brown with the green pepper, ham, and onion for five minutes.

2. 2

   Moisten with white broth, add rice, curry, apple, eggplant, salt, and pepper.

3. 3

   Boil for twenty-five minutes and add oysters two minutes before serving.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Mulligatawny. (Delmonico) Cut a quarter of a medium»sized chicken in pieces with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown 8 NATIONAL VIANDS the whole for five minutes in a saucepan. Moisten with one quart of white broth, adding two table- spoonfuls of rice, a teaspoonful of curry, and half a green apple cut into small pieces, one slice of egg plant cut into small pieces, and a tablespoonful of uncooked rice. Season with half a teaspoonful of salt and a teaspoonful of pepper ; boil for twenty- five minutes and add twelve medium-sized oysters

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