Mulligatawny Soup

Ingredients

• Four pounds of veal
• One-half pound of ham
• Four quarts of water
• One carrot
• Two onions
• One turnip
• Four cloves
• Four pepper-corns
• Six apples (sliced)
• Three table-spoonfuls of curry powder
• One tea-spoonful of sugar
• Salt and pepper to taste

Method

1. 1

   Have the bone of the veal well broken, and place the veal in the soup-kettle with the ham and the water.

2. 2

   Fry the onions brown in a little butter, and put them with the meat, adding at the same time the sliced apples, vegetables, cloves, pepper-corns, and the sugar and curry powder mixed to a paste with a little water.

3. 3

   Simmer gently for five hours, then strain and set away to cool.

4. 4

   Remove any fat that forms, and return to the range, placing in the soup at the same time a piece of the veal for each plate.

5. 5

   When the whole is thoroughly heated, season with salt and pepper and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 34. The excerpt below is the record exactly as published.

MULLIGATAWNY SOUP. This is an Indian soup, and is served at many hotels and restaurants. It may be made with either veal, calf's head, chicken or rabbit, or with two or more of these in combination. It is highly seasoned with onions, curry powder and sour apples, lemons or some other strong acid fruit. The best portions of the meat are removed as soon as tender and served with the soup. Boiled rice should always accompany Mulligatawny, served sepa- rately 88 THE PATTERN COOK-BOOK. Four pounds of veal. One-half pound of ham. Four quarts of water. One carrot. Two onions. One turnip. Four cloves. Four pepper-corns. Six apples (sliced) Three table-spoonfuls of curry powder. One tea-spoonful of sugar. Salt and pepper to taste

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