Mulligatawny Soup

Ingredients

• 1 fowl or rabbit, or 2 lbs. of lean beef or veal
• 2 large onions
• A bit of garlic (or 2 or 3 cloves)
• 2 quarts of cold water
• 1 bunch of herbs
• 2 tablespoons of curry powder
• Peal of 1 lemon

Method

1. 1

   Cut the meat in small pieces and cover with water.

2. 2

   Fry onions brown in drippings, add to the pot with lemon peel, herbs, and garlic.

3. 3

   Simmer for 5 hours, strain, return to kettle, add salt, pepper, rice, and lemon juice, and curry powder.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 30. The excerpt below is the record exactly as published.

MULLAGATAWNY SOUP. 1 fowl or rabbit, or 2 lbs. of lean 2 large onions. A bit of garlic (or 2 or 8 cloves). 2 quarts of cold water. beef or veal. 1 bunch of herbs. 2 tablespoons of curry powder. Peal of 1 lemon

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