Mulligatawny or Curry Soup

Ingredients

• one or two fowls or rabbits
• an onion
• a few peppercorns
• a bunch of sweet herbs
• a blade or two of mace
• J lb of butter
• 4 or 5 onions cut small
• about 6 ounces of lean ham cut in dice
• two tablespoonfuls of curry powder
• season with salt
• more broth if necessary
• plain boiled rice in a separate dish

Method

1. 1

   Cut fowls or rabbits into flat joints, cover with water, boil, skim, and add onion, peppercorns, herbs, and mace.

2. 2

   Once tender, strain the broth.

3. 3

   In another pan, fry butter, onions, and ham for half an hour.

4. 4

   Add flour to make a paste with curry powder, then add the broth to achieve the right consistency.

5. 5

   Pass through a sieve, add the joints, boil, season, and serve with rice.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 17. The excerpt below is the record exactly as published.

Mulligatawny or Curry Soup.— This is usually made either with fowls or rabbits, but mutton, pork or veal may be used. Cut into flat joints one or two fowls or rabbits; if the latter, let them be well washed and cleansed from blood. Put them into a stewpan, cover them with water, and when it boils, skim, add an onion, a few peppercorns, a bunch of sweet herbs, and a blade or two of mace. When the fowls or rab¬ bits are tender (be careful, however, they are not too much done) strain the broth into a basin and put the joints on a dish. Into another stewpan put a J lb of butter, 4 or 5 onions cut small, and about 6 ounces of lean ham cut in dice; set these ingredients over a slow fire and fry gently for half an hour, stirring them oc¬ casionally to prevent burning, then put in sufficient Hour to make the butter into a paste, with two table¬ spoonfuls of curry powder, and stir it well over the fire for five minutes. The broth in which the fowls or rabbits were boiled should be added to more broth if necessary, to bring it to a proper consistence ; let it boil gently on the small gas ring, and skim off the butter as long as any will rise. Pass through a sieve, put in the joints, boil, skim, season with salt and a c 2 THE HOUSEHOLD 36 little brown juice, and serve with plain boiled rice in a separate dish

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