Mulligatawny Soup

Ingredients

• one fowl
• two quarts of cold water
• two onions
• two ounces of butter
• two ounces of flour
• one tablespoonful of curry-powder
• one teaspoonful of sugar
• one-half teacupful of whole rice
• one desserts poonful of salt
• one teaspoonful of whole white pepper

Method

1. 1

   Cover the fowl with water and bring to a boil.

2. 2

   Skim, then add peppercorns, salt, and onions.

3. 3

   Boil until the fowl is tender.

4. 4

   Remove the fowl, cut the meat into small pieces, and return bones to the stock.

5. 5

   Boil for one hour, then strain.

6. 6

   Melt butter, add flour, curry powder, and sugar, then add strained stock and rice.

7. 7

   Boil for twenty minutes.

8. 8

   Add chicken pieces before serving.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 6. The excerpt below is the record exactly as published.

lligata'wney Soup. — Materials and quantities: one fowl, two quarts of cold water, two onions, two ounces of butter, two ouiices of flour, one tablespoonful of curry- powder, one teaspoonful of sugar, one-half teacupful of whole rice, one desserts poonful of salt, one teaspoonful of whole white pepper

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