Mulligatawny Soup

Ingredients

• three onions
• 1 unit of butter
• one apple
• 1 unit of curry powder
• 40 of medium stock
• any remains of cold poultry
• Rice
• lemons in slices

Method

1. 1

   Slice and fry onions in butter without coloring.

2. 2

   Add apple slices and let dissolve over a slow fire.

3. 3

   Mix in curry powder and flour, add stock, and simmer for an hour.

4. 4

   Pass through a sieve and serve with sliced cold poultry, rice, and lemon slices.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 168. The excerpt below is the record exactly as published.

Mulligatawny Soup.— Slice three onions and fry them with- out colouring in 1 unit of butter. Add one apple, cut into slices, and let it dissolve over a slow fire, llien mix in 1 unit of curry 244 The Complete Indian powder and flour, add 40 of medium stock, and simmer for an hour. Pass tlirougli a sieve, and serve with any remains of cold poultry cut into slices and warmed in the soup. Rice, and lemons in slices

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