Mulligatawny Soup
From Buckmaster's cookery, 1887
Watch and skim while simmering.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 50. The excerpt below is the record exactly as published.
MULLIGATAWNY SOUP. Ingredients. 2lb. tin of calf’s head. 2 lbs. of Australian Mutton. 2 Apples. 2 Leeks. 2 Carrots, I turnip. 2 Good-sized onions. 2 Tablespoonsful of flour, i Tablespoonful of curry powder. Salt and sugar. 1. Open a 2lb. tin of Australian mutton. 2. Remove all the fat from the top of the meat. 3. Put the mutton in a basin, with two quarts of warm water. 4. Peel two apples. 5. Cut them into slices, and put them into a saucepan with two ozs. of the clarified fat. 6. Take one turnip and two good-sized onions, peel them, cut them in pieces, and put them in the saucepan. 7. Put the saucepan on the fire, find occasionally stir the vegetables with a wooden spoon. 8. Take two leeks, wash them in cold water, and cut off the green tops, cut them up, and put them in the saucepan. 9. Take two carrots, wash, scrape, and cut them in pieces, and put them in the sauce- pan. 10. Stir the vegetables together, and let them fry for ten minutes; add a bouquet garni. 11. When the vegetables have fried for ten minutes take half a pint of the liquor (in which the meat is soaking), pour it into the saucepan, and let it boil to a quarter of a pint. 12. Stir the vegetables occasionally. 13. Put two tablespoonsful of flour and one tablespoonful of curry powder into a basin, and mix them into a smooth paste with one gill (-£ pint) of the liquor
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