Mulligatawny Soup
From The Ocklye cookery book, 1909
Serve with boiled rice.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 3. The excerpt below is the record exactly as published.
MULLIQATAWNY SOUP Ingredients Two ounces oj butter. One tablespoonful of curry pow» Two ounces of flonr. der. Two onions. A few drops of lemon juice. One small carrot. Bones of chicken or rabbit. One turnip. Two pints and a half of veal, One apple. chicken, or rabbit stock. One teaspoonful of chutney. Melt the butter in a stewpan, slice in the onions, carrot, turnip, and apple, and fry them for about twenty minutes ; then stir in the flour, curry powder, and chutney; add the stock and the bones, and simmer it gently for four or five hours ; then rub it through a hair sieve, put it into a clean stewpan, add the lemon juice, and some small flakes of the white part of the chicken or rabbit, if you have it ; bring it to the boil, and serve. Boiled rice should be handed with it. CLEAR OXTAIL SOUP Ingredients One oxtail. One blade of mace. One large carrot. Four cloves. One turnip. Parsley, thyme, and bay-leaf. Two onions. Two quarts of water. Half a head of celery. Salt. One leek. A wineglass of sherry. Twelve peppercorns. Two ounces of butter. Divide the oxtail into joints and cut off all the fat; melt the butter in a stewpan, put in the pieces of oxtail, the vegetables well washed and cut into slices, herbs and spices. Fry these all together for a quarter of an SOUPS 11 hour, pour off the fat, add the water, and about half a teaspoonful of salt; bring it gently to the boil, skimming it well, and let it simmer for five hours. Take out the pieces of oxtail carefully, strain the soup through a clean scalded cloth, take off all the fat, put the soup into a clean saucepan with the oxtail, bring it to the boil, add the sherry, and serve. This should be quite clear, but if desired, half a pound of gravy beef cut into small pieces may be added when the water is put in, in which case, or if the oxtail is very large, rather more than two quarts of water should be used. The larger joints may be kept back and served as an entr6e on another occasion, with good brown gravy, and mashed potato in the centre. THICK OXTAIL SOUP Ingredienti One oxtail. One blade of mace. One large carrot. Four cloves. One tnrnip. Parsley, thyme, and bay-leaf. Two onions. Two quarts of water. Half a head of celery. Salt. One leek. Two ounces of butter. Twelve peppercorns. Two ounces of flour
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