Mulligatawny Soup

Ingredients

• One rabbit
• two pounds lean mutton
• One apple
• One onion
• Small carrot
• Small turnip
• A bouquet of herbs
• Salt
• Two ounces dripping
• One ounce curry powder
• half a teaspoonful curry paste
• Two ounces flour
• One quart second stock
• One quart water

Method

1. 1

   Wash and cleanse the rabbit; cut into small joints, or cut the mutton into small pieces.

2. 2

   Chop the apple and onion finely.

3. 3

   Melt the dripping and fry the meat lightly.

4. 4

   Remove meat and fry onion, apple, curry powder, curry paste, and flour.

5. 5

   Add meat, liquid, salt, and herbs.

6. 6

   Bring to boil and skim.

7. 7

   Add prepared vegetables and simmer for two to three hours.

8. 8

   Strain and skim when cold.

9. 9

   Reheat soup.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 4. The excerpt below is the record exactly as published.

Mulligatawny Soup. One rabbit or two pounds lean mutton. One apple. One onion. Small carrot. Small turnip. A bouquet of herbs. Salt, and li Two ounces dripping. One ounce curry powder and half a teaspoonful curry paste. Two ounces flour. One quart second stock. One quart water

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