Mulligatawny Soup

Ingredients

• about a quarter of a pound of butter
• an onion
• two apples
• a few shallots
• two ounces of ham
• an ounce of curry powder
• a teaspoonful of turmeric
• a tablespoonful of flour
• three pints of white broth
• two small chickens

Method

1. 1

   Fry the butter, onion, apples, shallots, and ham with curry powder and turmeric.

2. 2

   Add flour to thicken, then dilute with white broth.

3. 3

   Cut up the chickens and add to the stewpan, stirring until it boils.

4. 4

   Skim carefully and serve with boiled rice.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 75. The excerpt below is the record exactly as published.

about a quarter of a pound of butter, an onion, two apples, a few shallots, and two ounces of SOUPS. ]17 ham, all sliced ; fry them a little with an ounce of curry- powder, a teaspoonful of turmeric, a tablespoonful of Hour, to form a thickening, Avhich dilute with three pints of white broth ; take two small chickens, which cut up as for a fricassee, and put them into your stew-pan, stirring until it boils ; your soup must not be thick, oi it will not throw up the scum ; skim it carefully. As soon as the chickens are done, take them out and trim them ; put them into another stew-pan, to which transfer the soup, ru^ ^ ^ through a tammy. A plate of hot boiled rice is alwa}s sent up Avith this soup. 73. White Mulligatawny Soup

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