Mulligatawny Soup

Ingredients

• 5 cups white stock
• 3 tablespoons flour
• 1 cup tomatoes
• 1/4 cup butter
• 1 pepper, chopped fine
• 2 cloves
• 1 apple, sliced
• Sprig parsley
• 1 cup boiled rice
• Very little curry powder
• Onion
• carrot
• celery
• 1/4 cup each, cut fine
• 1 cup raw chicken, cut in small pieces
• Salt and pepper to taste

Method

1. 1

   Cook vegetables and chicken in the butter until brown.

2. 2

   Mix curry powder and flour, add to the butter and vegetables, with cloves, parsley, stock, and tomato.

3. 3

   Simmer for one hour and ten minutes, strain, reserving pieces of chicken, and rub the vegetables through a wire puree sieve.

4. 4

   Reheat, add chicken, boiled rice, and salt and pepper to taste.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 19. The excerpt below is the record exactly as published.

L4 cup butter. Salt and pepper. Remove the tips from asparagus, tie up m piece of cheese-cloth, and cook on top of asparagus to serve in the soup. Add asparagus to cold water, simmer until tender, then onion and stock. Boil thirty minutes, rub through a sieve, and bind with the butter and flcur and the tips that you have cooked in the cheesecloth until tender. Add scalded milk, salt and pepper. 42 SCIENTIFIC COOKING. Cream of Celery Soup. 3 cups white stock. 2 tablespoons butter. 3 cups celery, cut in inch pieces. 3 tablespoons flour. 2 cups boiling water. 2 cups milk. Slice onion. 1 cup cream. Salt and pepper to taste. Cook eelery five or ten minutes, drain and cook in the stock until tender, and rub through sieve. Scald onion in milk in. double boiler^ remove onion, add stock, and bind with the butter and flour. Add cream and seasoning, and serve very hot. Spinach Soup. 4 cups white stock. 3^ peck spinach. 2 cups milk. 3 cups boiling water. 34 cup butter. Salt and pepper. 3^4 cup flour. Thoroughly wash the spinach, cook twenty-five min- utes in boiling water with half teaspoon of salt and half teaspoon of sugar; drain, chop and rub through sieve. Add stock, heat to boiling-point, bind with butter and flour, add milk seasoning, and serve at once. It is best to keep all cream soups in double boiler to keep hot and not boil. Scotch Soup. 3 pounds mutton from fore- Water to cover meat, quarter. 1 small onion. ?t tablespoons carrot in dice. 1 teaspoon salt. 2 tablespoons turnip, diced. Pepper to taste. 2 tablespoons flour. 2 tablespoons barley. Wipe meat and cut in small pieces, refusing all fat and skin. Add water, bring to boiling-point, skim, •cook slowly for two hours. Add the salt, pepper, carrot, turnip and onion for the last hour's cooking. Soak, strain, cool, and remove fat; reheat and thicken with SOUPS. 43; the flour. Cook barley that has been soaked overnight until tender, drain and add to soup. If barley were cooked in the soup, it would absorb most of the broth. You can use rice prepared in the same way if you pre- fer it, and the cubes of carrot, turnip and onion can be cooked until tender and put in the soup same time with the barley or rice. Mock Turtle Soup 1 calf's head. I3 teaspoon peppercorns. 6 cloves (ends pinched out). 1 small onion, sliced. 1 small carrot, diced. 21^ cups brown stock. 2 hard-boiled eggs. i| cup butter. % cup flour. Juice of Jo lemon. 1 cup stewed and strained }2 cup Madeira wine, tomato. Wash and clean calf's head. Soak from one to twa hours in cold water to cover. Cook until tender in three and a half quarts salted boiling water, to which the seasonings and vegetables have been added. Remove head, boil stock until reduced to one quart, strain and cool. Melt and brown butter, add flour, and stir until well browned, then pour on slowly brown stock. Add head stock, tomato and one cup force-meat cut in dice, and lemon juice ; also egg balls made from yolks of eggs. Heat very hot, add wine and serve at once. Mulligatawny Soup. 5 cups white stock. 3 tablespoons flour. 1 cup tomatoes. I4 cup butter. 1 pepper, chopped fine. 2 cloves. 1 apple, sliced. Sprig parsley. 1 cup boiled rice. Very little curry powder. Onion, carrot and celery. Salt and pepper to taste. I4 cup each, cut fine. 1 cup raw chicken, cut in small pieces

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