Mulligatawny Soup

Ingredients

• an ounce and a half of butter
• four ounces of minced onion
• a tablespoonful of rice-flour
• a dessert-spoonful of curry powder
• a dessert-spoonful of curry paste
• a pint and a half of stock
• a tablespoonful of desiccated cocoa-nut
• a dessert-spoonful of grated green ginger
• a teaspoonful of red currant jelly
• the juice of half a lemon

Method

1. 1

   Melt butter, fry onions until pale brown, stir in rice-flour, curry powder, and paste.

2. 2

   Moisten with broth, add coconut, ginger, jelly, and lemon juice.

3. 3

   Simmer for 20 minutes, pass through a sieve, finish with egg yolk.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 62. The excerpt below is the record exactly as published.

an ounce and a half of butter, till nicely coloured ; add an ounce of flour, mix, and stir in an ounce of glaze ; season with spiced salt, and moisten with a pint and a half of stock ; bring slowly to the boil, skim, simmer half an hour, pass through the hair sieve, finish with the yolk of an egg, and a tablespoonful of grated Parmesan. Fillet the gurnard, using the trimmings for a broth for the sauce. Flour, egg, bread-crumb, and fry the fillets ; serve with neatly turned balls of potato in a circle round them, and this 2- Guntara sauce : — Half an ounce of butter, half an ji/,tlo. ounce of flour, a pint of fish broth, boiled up and reduced till as thick as cream, finished with a dessert-spoonful of minced picked shrimps. Bone a neck of veal, use the bones with vegetables to make a broth. Stuff the inside of the neck with 137 138 FIFTY DINNERS. veal stuffing, containing two ounces of small squares 3 Neck of i joint up, and secure veal with with tapes. Roast nicely, and serve gar- Brtcssels nished with a circle of Brussels sprouts. Therese sauce (see Menu ii.) would go well with this. Butter a shallow china dish that will stand the fire, line it with macaroons, pour into the middle half a pint of almond-flavoured custard, made 4. Macaroon with the yolks of four eggs. Whip the mermgtu. whites to a stiff froth, adding four ounces of powdered sugar, and the zest of a lemon, lay this with a palette-knife over the surface of the custard, sprinkling powdered sugar and macaroon siftings over the surface. Bake in a very moderate oven till the meringue turns a golden tint. Pick all the meat you can from any cold game. Break up and pound the bones, and out of them, with an ounce of glaze, vegetable and mush- ^toaft^'"^ room trimmings, make half a pint of game- flavoured broth ; give this a teaspoonful of marsala, half one of good vinegar, and half one of red currant jelly. Thicken with half an ounce of arrow- root, colour with Parisian essence, stir in the minced game, reduce till the mixture is thick enough to lie on the toasts without flowing over into the dish, then lay over the toasts, sprinkle with grated Parmesan, and serve very hot, Nepaul pepper accompanying. MENU XXXII. {February or March.) Potage “ MuUigatunny ” maigre. Limandes frltes. Poltrines de veau braisee. Crodtes dorees. Goug^re au fromage. This soup can be made upon either a fish or vegetable stock basis, both of which can be prepared with milk in part for the moistening. For the former see Menu ii., and for the latter Menu xxvii. ^^tdhga- as amended by Menu xxix. — Melt an ^^laigre. ounce and a half of butter in a stewpan, add four ounces of minced onion, fry over a low fire till pale brown, then stir in a tablespoonful of rice-flour, and a dessert-spoonful each of curry powder and paste ; continue frying for not less than twelve minutes, then begin to moisten with the broth, putting in a tablespoonful of desiccated cocoa- nut or ground sweet almonds, a dessert-spoonful of grated green ginger, a teaspoonful of red currant jelly, and the juice of half a lemon

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