Mulligatawny Soup

Ingredients

• two chickens
• one carrot
• one onion
• one head of celery
• a bouquet
• four ounces of butter
• four large onions
• a carrot
• two heads of celery
• one teaspoonful of curry powder
• the same quantity of curry paste
• the broth the chickens were boiled in
• plain boiled rice in a separate dish

Method

1. 1

   Cut up the chickens and place them in a pan with carrot, onion, celery, and bouquet.

2. 2

   Cover with broth and strain when chicken is almost done.

3. 3

   Blanch chicken, drain, and set aside.

4. 4

   Fry onions, carrot, and celery in butter until onions are nearly melted.

5. 5

   Stir in flour to thicken, then add curry powder, curry paste, and broth.

6. 6

   Boil, clarify, and serve with chicken and rice.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 48. The excerpt below is the record exactly as published.

two chickens as for a fricassee, place them in a pan with one carrot, one onion, one head of celery, and a bouquet. Cover with a good broth made of veal, and when the chicken ìb almost done, strain them off luto a sieve, saving their broth in a basin. Plunge the pieces of chicken in cold water to blanch them, drain, and set away for future use. Now cut four large onions in half, remove the root part, and again cut them into slices. Place in a pan with four ounces of butter, a carrot, and two heads of celery cut in small pieces. Fry these until the onion is nearly melted, then stir in as much flour as will suffice to thicken the quantity of soup you wish to make. Stir this on the fire for a few minutes, and after stirring in one teaspoon- f ul of curry powder and the same quantity of curry paste, gradually add the broth the chickens were boiled in and as much more veal broth as desired to make the required amount. When it Comes to a boil, set it at one side of the rango to clarify or settle. Rub it through a wet cloth and pour it over the pieces of chicken. Half an hour before dinner, stir the soup over the fire until it comes to a boil, then set it to one side and boil it slowly for ten minutes. By that time the chicken will be done. Skim the soup, and after tastiug it to determine the seasoning, serve it with plain boiled rice in a separate dish

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