Mulligatawny Soup
From Soups, savouries, sweets, with a chapter on breads, 1889
Add lemon juice just before serving.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 8. The excerpt below is the record exactly as published.
one ounce of butter, three quarts of white meat stock. Boil this for ten minutes and pour it boiling over the mashed chestnuts. Return all to the saucepan, flavour with a strip of lemon-peel, half a blade of mace and a little * My meat shall he what these wild woods afford^ Berries and chestnuts^ Beaumont and Fletcher. 31 SOUPS. * My little kit. That held my wee soup whey,* Scottish Song. salt. Boil for half an hour, removing the mace and lemon-peel in half that time. If a gill of cream can be added to the soup just before it is poured into the tureen for serving it will greatly add to the richness of the soup. This quantity will serve for a party of eighteen persons. When whole chestnuts cannot be obtained, ground chestnuts can be used in- stead. Of this, one tablespoonful will be required for every pint of stock. Boil two quarts of water with a teaspoonful of salt, one lump of sugar, and three sprigs of mint. When boiling, add two quarts of fresh shelled pea-pods, and boil for forty minutes. ' Of all the things J ever swallow. Good, well-dress' d turtle beats them holUnv ; It almost makes we wish, I vow. To have two stomachs, like a cow,* — HoOD. 32 SOUPS. * And speedily the tables were ylaide. And to the dinner faste they spedde* Chaucer. When quite tender, pass them through a hair sieve with a wooden spoon. Put this pur^e back into the saucepan ; add one pint of boil- ing milk in which half an ounce of butter has been melted, a teaspoonful of chopped mint, salt and pepper to taste. Serve hot, and hand with it croutons of fried bread. /IDocIi Uuttle Soup* ID* One ounce butter, one small carrot, turnip, and onion, a bay-leaf, a stick of celery, four cloves, a small bunch of thyme and parsley, one dessertspoonful each of flour and lentil or pea-flour, salt, and * Herbaceous Seasoning '* to taste ; one ounce of ribbon macaroni, one * See note, page 27. * ^Si pudding f and soup^ the electrified groups With the flagon, pop under the sofa in haslet Ingoldsby. 33 D SOUPS. ' That all'Softening^ all-o^€rpoTvering knelly The tocsin of the soul^the dinner-bell* Byron. teaspoonful of soy, a squeeze of lemon, and one quart of water. Put the butter in a saucepan and place it on the stove until of a light golden colour ; then add the vegetables, well washed and cut in small pieces. Cover the pan and simmer until the vegetables are soft, which will be in three-quarters of an hour. Draw the pan on one side, stir in smoothly the two flours, add the water carefully, so that there are no lumps, and return the pan to the fire. Add the seasoning, herbs and lemon-juice, and boil for twenty minutes. Strain the soup through a sieve, and draw the pan on one side, keeping on the lid until time for serving. If the macaroni is liked, boil it quickly in * / smell the smell of roasted meaty I hear the hissing fry, * O. W. Holmes. 34 SOUPS. * And the soup^s got cold in the silver tureen^ And there's nothings in shorty thcU is fit to be seen P Ingoldsby. water with the soy, then drain it, and cut it up into large pieces. When the soup is boiled up before serving, throw the macaroni in just before pouring it into the tureen. Small fried balls of savoury stuffing are an improvement to the soup. Soupe Aafdte« ID. Four carrots, two turnips, four onions; half a pint of green peas, fresh or tinned ; a stick of celery, a bunch of mint, parsley and thyme ; two quarts water ; pepper and salt to taste. Boil these in a closely covered stock-pot from two to three hours. Strain off the stock from the vegetables, and put it on the fire to boil. Have ready cut up into dice or shreds, a carrot, small turnip, half a stick of celery, a * Fill your baskets highy With fennel greeny and balniy and golden pines y Savoryy latter-minty and columbinesy Cool parsley y basil sweety and sunny thyme ^ Keats. 35 D 2 SOUPS. * There is a dish of leather-cocUs for ytm.* • King Henry IV. » few French beans, a quarter of a lettuce, and a quarter pint of peas. When the stock boils put in these vegetables and boil until quite tender, but not soft enough to break and spoil the appearance of the soup. Serve in a heated tureen. /IDulUgatawns Soup. ID. Two quarts of water, three large carrots, two turnips, a stick of celery, three onions, a bunch of herbs with parsley, two bay-leaves, one dessertspoonful of curry paste, and ditto powder, a saltspoonful of black peppercorns, a blade of mace, six cloves, the rind of half a lemon and the juice of the same ; three large apples, or if not in season a dessert- * To nighty grave sir, both my poor house and /, Do equally desire your company ; Not that we think us worthy such a guest ^ But that your ivorth will dignify our feast* Ben Jonson. 36 SOUPS. * But his neat cookery t He cut our roots in characters ; And sauced our broths^ cujuno had been sick^ And he her dieter* — * Cymbeline.' spoonful of pickled cucumber or beans will do instead ; a dessertspoonful of flour
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Cook this with the app: pantry check, scaling, and the assistant.