Mulligatawny Soup

Ingredients

• 3 pounds chicken, or young fowl
• 1 pound veal bones
• 2 onions
• 1 tablespoonful beef drippings
• 4 cloves
• 4 peppercorns
• 2 sour apples, or
• the juice of 1 lemon
• 4 quarts cold water
• 1 tablespoonful curry powder
• 1 teaspoonful salt
• 1 teaspoonful sugar

Method

1. 1

   Clean the chicken, and cut it at the joints into nice pieces.

2. 2

   Pat it in the soup kettle with the veal bones.

3. 3

   Cover with four quarts of cold water.

4. 4

   Slice the onions, and fry them brown in the beef drippings.

5. 5

   Put the onions, cloves, peppercorns, and apples in the kettle.

6. 6

   Mix the curry powder, salt, and sugar to a smooth paste with a little of the water; add it to the soup.

7. 7

   Let the soup simmer until the chicken is tender.

8. 8

   Remove the chicken and cut into small pieces.

9. 9

   Put the bones back in the kettle, and simmer another hour.

10. 10

    Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and three or four tablespoonfuls of boiled rice.

11. 11

    When the chicken is hot, serve at once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.

1 tablespoonful beef drippings. 4 cloves. 4 quarts cold water. 4 peppercorns. Wash and cut up the ox-tails, separating them at the joints. Cut the onion fine and fry it in the hot beef drip- pings. When slightly browned, draw the onion to one side of the pan, and brown half of the ox-tails. Pat the fried onion and ox- tails in the soup kettle, and cover with four quarts of cold water. Tie the cloves, peppercorns, and herbs in a small piece of strainer cloth, and add them to the soup. Add the salt, and simmer three or four hours, or until the meat separates from the bones, and the gristly portions are perfectly soft. Select some of the nicest joints to serve with the soup. Skim off the fat, and add more salt and pepper, if needed. Strain and serve very hot. If vegetables are served with this soup, add one pint of mixed vegetables, — onion, carrot, turnip, and celer}^ Cut them into small pieces, or into fancj^ shapes with a vege- table cutter. Add them to the liquor after straining, and boil twenty minutes or until tender. MuUagatawny Soup. This is an Indian soup, and means " pepper pot." It can be made from veal, calf s head, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of meat. MuUagatawny soup should alwa3^s be very highly seasoned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the meat are usuall}^ removed as soon as tender, and served with the strained soup. Eice should also be served with this soup. 3 pounds chicken, or young fowl. 1 pound veal bones. 2 onions. 1 tablespoonful beef drippings. 4 cloves. 4 peppercorns. 2 sour apples, or The juice of 1 lemon. 4 quarts cold water. 1 tablespoonful curry powder. 1 teaspoonful salt. 1 teaspoonful sugar

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