Mulligatawny Soup

Ingredients

• a small knuckle of veal, say three pounds
• one rabbit or fowl
• two ounces of butter
• a small slice of lean ham
• three onions
• six apples
• half a pint of cold water
• a carrot
• a turnip
• three tablespoonfuls of curry powder
• one of salt
• four tablespoonfuls of flour
• a gallon of hot, not boiling, water

Method

1. 1

   Cut up the veal and put it in a pot with butter, ham, onions, apples, and cold water.

2. 2

   Cook until glazed, then add carrot, turnip, curry powder, salt, and flour.

3. 3

   Pour in hot water, add bones, and simmer for three hours.

4. 4

   Remove meat, strain soup, and serve with rice.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 75. The excerpt below is the record exactly as published.

a carrot, a turnip, a small head of celery, three small onions, two large sprigs of parsley, two of thyme, one bay-leaf, one ounce of salt, and four cloves, and unless the flavor is objected to, half a pound of lean ham. On these lay the head ; then add seven quarts of water. Let it simmer three hours. Egg Balls for Soups. — Boil three eggs hard ; pound the yolks, adding a small teaspoonful of very finely chopped parsley, half a saltspoonful of fine salt, a quar- ter one of white pepper ; moisten with raw yolk, and roll each ball in white of egg beaten only a little ; when well coated, dip into^ flour and drop into boiling water for two minutes. MuLLiGATAWKY SoijP. — This rich soup is best made with the excellent but despised rabbit. A fowl, how- ever, can be substituted. Take a small knuckle of veal, say three pounds, and one rabbit or fowl; if rabbit, lay it in water after cleaning. Cut up the veal ; put the meat in a pot with two ounces of butter, a small slice of lean ham if approved. Soups. 145 three onions and six apples peeled and cut up, and half a pint of cold water ; set the stewpan on a hot fire, shaking it about occasionally till the bottom is covered with a brownish glaze ; then add a carrot cut up, a tur- nip, three tablespoonfuls of curry powder, one of salt, and four tablespoonfuls of flour ; mix all well together, and pour on a gallon of hot, not boiling, water

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