Mulligatawny Soup

Ingredients

• boil two nice chickens therein
• slice one large onion
• fry it in some fresh butter
• two small tablespoonsful of flour
• one tablespoonful of curry powder
• half a teaspoonful of curry paste
• about two quarts of the chicken and veal broth
• add salt if necessary
• a plate of rice

Method

1. 1

   Boil the chickens in broth, then cut them into pieces.

2. 2

   Fry the onion in butter until golden, mix in flour, curry powder, and curry paste.

3. 3

   Add broth, boil gently for half an hour, skim off butter, and add chicken pieces.

4. 4

   Serve with rice.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 34. The excerpt below is the record exactly as published.

Mulligatawny Soup. Have some good chicken and veal broth mad-e ; boil two nice chickens therein ; when done take them out. Cut them up into neat pieces, take off the skin, and put the pieces between tw^o plates covered over with a wet cloth ; then slice one large onion, fry it in some fresh butter until it attains the colour of gold, then mix in two small tablespoonsful of flour ; stir this for a few minutes on a slow fire, then add one tablespoonful of curry powder, and half a teaspoonful of curry paste ; stir all this together for one minute longer, then add about two quarts of the chicken and veal broth. Make it very smooth by stirring it over the fire until it boils, then let it boil gently on one 8o MULLIGATAWNY SOUP. side for about half an hour, and skim all the butter off as it rises ; then rub it through a tamis cloth, put it in the soup pot, stir it over the fire until it boils, taste it, add salt if necessary, then add all the pieces of chicken and let it simmer gently for lo minutes. Serve with a plate of rice

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