Mulligatawny Soup

Ingredients

• three or four large onions
• a quart of good boiling stock
• two pints and a half more of stock
• two tablespoonsful of currie-powder
• an ounce or two of fresh butter
• the juice of a small lemon
• a large cupful of thick cream
• a teaspoonful of flour

Method

1. 1

   Fry the onions in butter until amber.

2. 2

   Brown the meat (rabbit or fowl) and add to the onions.

3. 3

   Pour in boiling stock and simmer for 45 minutes.

4. 4

   Strain the mixture, add more stock, and bring to a boil.

5. 5

   Stir in curry powder mixed with flour and a little water.

6. 6

   Add the meat back and simmer until tender.

7. 7

   Finish with lemon juice and serve hot with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 60. The excerpt below is the record exactly as published.

an ounce or tw’o of fresh butter, with a slight seasoning of mace, cayenne, and salt, then turned into the mortar and pounded with the other ingre- dients, will be found an excellent addition to the soup, which must be passed through a strainer after the breasts are added to it, brought to the point of boiling, and served with sippets a la Peine , or with others simply fried of a delicate brown and wrell dried. We have occasionally had a small quantity of delicious soup made with the remains of birds which have been served at table ; and where game is frequently dressed, the cook, by reserving all the fragments for the purpose, and combining different kinds, may often send up a good tureen of such, made at a very slight cost. chap, i.j SOUPS. Pheasants, 2 . stock, 5 pints : bread soaked m gravy (see Panada, Chapter VIII), nearly as much in bulk as the flesh of the breasts of the birds : mushrooms, £ pint, stewed in one or two oz. of butter 10 to 15 minutes, then pounded with flesh of pheasants, feait, cayenne and mace, to season properly. PARTRIDGE SOUP. This is, we think, superior in flavour to the pheasant soup. It should be made in precisely the same manner, but three birds allowed for it instead of two. Grouse and partridges together will make a still finer one ; the remains of roast grouse even, added to a brace of partridges, will produce a very good effect. MULLAGATAWNY SOUP. Slice, and fry gently in some good butter three or four large onions, and when they are of a fine equal amber- colour lift them out with a slice and put them into a deep stewpot, or large thick saucepan ; throw a little more butter into the pan, and then brown lightly in it a young rabbit, or the nrime joints of two, or a fowl cut down small, and floured. When xne meat is sufficiently browned, lay it upon the onions, pour gradually to them a quart of good boiling stock, and stew it gently from three quarters of an hour to an hour ; then take it out, and pass the stock and onions through a fine sieve or strainer. Add to them two pints and a half more of stock, pour the whole into a clean pan, and when it boils stir to it two tablespoonsful of currie- powder mixed with nearly as much of browned flour, and a little cold water or broth, put in the meat, and simmer it for twenty minutes or longer should it not be perfectly tender, add the juice of a small lemon just before it is dished, serve it very hot, and send boiled rice to table with it. Part of a pickled mango cut into strips about the size of large straws, is sometimes served in this soup, after being stewed in it for a few minutes ; a little of the pickle itself should be added with it. We have given here the sort of receipt commonly used in England for mullagatawny, but a much finer soup may be made by departing from it in some respects. The onions, of 'which the proportion may be increased or diminished to the taste, after being fried slowly and with care, that no part should be overdone, may be stewed for an hour in the first quart of stock with three or four ounces of grated cocoa-nut,* which will impart a rich mellow flavour to the whole. After all of this that can be rubbed through the sieve has been added to as much more stock as will be required for the soup, and the c urrie-powder and thickening have been boiled in it for twenty minutes* * That our readers to whom this ingredient in soups is new, may not be » ais- led, we must repeat here, that although the cocoa-nut when it is young and fi-?sh imparts a peculiarly rich flavour to any preparation, it is not liked by all eaters, and is better omitted when the taste of a party is not known, vnd only one soup is served. 36 MODERN COOKERY. [chap. 1. the flesh of part of a calf’s head,* previously stewed almost tender, and cut as lor mock turtle, with a sweetbread also parboiled or stewed in broth, and divided into inch-squares, will make an admirable mullagatawny, if simmered in the stock until they have taken the flavour of the currie-seasoning. The flesh of a couple of calves’ feet, with a sweetbread or two, may, when more convenient, be substituted for the head. A large cupful of thick cream, first mixed and boiled with a teaspoonful of flour

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