Mulligatawny Soup

Ingredients

• 2 lb. tin of Australian calf's head
• 2 lbs. of Australian mutton
• 2 apples
• 2 leeks
• 2 carrots
• 1 turnip
• 2 good-sized onions
• 2 tablespoonsful of flour
• 1 tablespoonful of curry powder
• Salt and sugar
• A bouquet garni (of parsley, thyme, marjoram and 2 bay leaves)

Method

1. 1

   Open the tin of mutton and remove the fat.

2. 2

   Soak mutton in warm water.

3. 3

   Prepare apples and vegetables, adding them to a saucepan with clarified fat.

4. 4

   Stir and fry for ten minutes.

5. 5

   Add the bouquet garni and some liquor from the meat.

6. 6

   Mix flour and curry powder with liquor, then stir into the saucepan.

7. 7

   Add the meat and remaining liquor, season, and simmer for two and a half hours.

8. 8

   Strain and serve hot.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 17. The excerpt below is the record exactly as published.

Mulligatawny Soup " (3 quarts) made from " Australian Meat," INGREDIENTS. s. d, 2 lb. tin of Australian calf's head i o 2 lbs. of Australian mutton i 2 2 apples o 1 2 leeks o 1 2 carrots, 1 turnip o 1^ 2 good-sized onions o 1 2 tablespoonsful of flour ) 1 tablespoonful of curry powder J o 1 Salt and sugar ) A bouquet garni (of parsley, thyme, mar- \ ^ joram and 2 bay leave

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