Mulligatawny Soup

Ingredients

• three pounds of veal
• about three quarts of water
• some butter
• a slice of lean ham
• two tablespoons of flour
• two or three dessertspoons of curry powder
• salt
• cayenne
• Carrot may be used
• turnip may be used
• remains of cooked fowls or rabbits

Method

1. 1

   Cut the meat off the veal into small pieces and make a strong gelatinous stock from the trimmings, gristle, and bones, simmered in water.

2. 2

   Fry the pieces of meat in butter with sliced onions and ham until browned.

3. 3

   Mix in flour and pour over strained stock.

4. 4

   Simmer for an hour, skimming off fat.

5. 5

   Add curry powder, salt, and cayenne, and continue simmering until the veal is cooked.

6. 6

   Remove the ham before serving.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 68. The excerpt below is the record exactly as published.

MULLIGATAWNY SOUP. Cut the meat off three pounds of veal into small pieces, and make a strong gelatinous stock of the trimmings, gristle and bones, along with a knuckle of veal broken in pieces, and simmered in about three quarts of water. Fry (saute) the pieces of meat in butter, in a deep stew-pan, along with some sliced onions and a slice of lean ham. When these are slightly browned, mix in two tablespoons of flour, and pour over them the stock pre- viously strained. Simmer this gently for an hour, skimming off the fat as it rises. Then add two or three dessertspoons of curry powder, with salt and cayenne, and continue the simmering till the veal is thoroughly cooked. Before serving, remove the ham. Carrot and turnip may be used in this soup, being sliced and sauted along with the meat aiiL SOUP. 79 onion; apples also are sometimes employed in the same way. The remains of cooked fowls or rabbits

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