Mulligatawny Soup (Clear)

Ingredients

• 2 quarts 2nd stock
• 1 tomato
• 2 apples
• Whites and shells of 2 eggs
• Some pieces cooked chicken
• Some boiled rice
• A few drops lemon juice
• 1 teaspoonful curry powder
• 1 teaspoonful curry paste
• 2 onions
• 1 dessertspoonful salt

Method

1. 1

   Remove all fat from the stock and put it on in a saucepan, add onions and apples roughly chopped, the tomato, powder and paste, and 1 teaspoonful salt.

2. 2

   Let it boil for 1 hour and strain.

3. 3

   Let it cool a little while, put it back into the saucepan with the whites and shells beaten up with a little cold water and lemon juice.

4. 4

   When it boils and clarifies strain it through a fine napkin, put in the pieces of chicken and warm them in it.

5. 5

   Serve with the plain boiled rice.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 6. The excerpt below is the record exactly as published.

MULLIGATAWNY SOUP (Clear). 2 quarts 2nd stock. 1 tomato. 2 apples. Whites and shells of 2 eggs. Some pieces cooked chicken. Some boiled rice. A few drops lemon juice. 1 teaspoonful curry powder. 1 ,, curry paste. 2 onions. 1 dessertspoonful salt

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