Mulligatawny Soup

Ingredients

• Two pounds of Australian Mutton
• Two Apples
• One Leek
• Two Carrots
• One Turnip
• Two good-sized Onions
• One teaspoonful of Moist Sugar
• Two tablespoonfuls of Flour
• One tablespoonful of Curry Powder
• Salt
• A bouquet of Herbs

Method

1. 1

   Open the tin of mutton, remove the fat, and turn the mutton into a basin with two quarts of warm water.

2. 2

   Peel and quarter the apples, core them, and put them in a saucepan with the fat from the mutton, turnip, and onion.

3. 3

   Prepare the leeks, carrots, and add them to the saucepan with the herbs.

4. 4

   Fry for about ten minutes, then mix flour and curry powder with some liquor from the mutton and stir it in.

5. 5

   Add the meat and remaining liquor, bring to a boil, add salt and sugar, and simmer for two and a half hours.

6. 6

   Pass through a sieve and serve with rice.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 30. The excerpt below is the record exactly as published.

Mulligatawny Soup. Ingredients. Two pounds of Australian Mutton. Two Apples. One Leek. Two Carrots. One Turnip. Two good-sized Onions. One teaspoonful of Moist Sugar. Two tablespoonfuls of Flour. One tablespoonful of Curry Powder. Salt. A bouquet of Herbs

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