Mulligatawny Soup

Ingredients

• one fowl
• two quarts of cold water
• two onions
• two ounces of butter
• two ounces of flour
• one tablespoonful of curry-powder
• one teaspoonful of sugar
• one-half teacupful of whole rice
• one desserts poonful of salt
• one teaspoonful of whole white pepper

Method

1. 1

   Cover fowl with water, bring to boil and skim.

2. 2

   Add peppercorns, salt, and onions, boil until fowl is tender.

3. 3

   Remove fowl, cut meat into small pieces, return bones to stock, boil for one hour, strain.

4. 4

   Melt butter, add flour, curry powder, and sugar, then add strained stock and rice, boil for twenty minutes.

5. 5

   Add chicken pieces before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

one fowl, two pounds of vealy three quarts of cold water, one Bermuda onion, two leeks, one head of celery, two cloves, one-half tablespoonful of salt, one teaspoonful pf whole white pepper. To prepare this stock, the veal and the fowl must first be put into a large saucepan and covered with the water, when it should be brought quickly to the boiling point that the scum may arise at once and be removed. When this is done the salt must be thrown in, after which it must be skimmed again, and the vegetables thrown in, the cloves and pepper also, and then the whole left to dimmer slowly three hours. At the end of this time it should be strained through a clean towel and allowed to cool. Note. — The directions for clearing this stock, are to be. found under the heading " Clear Soup/* on Page 3, be;ginning " Put the whites and shells of two eggs," etc. Tapioca Oream Soup. — For this soup provide: one quart of white stock, two ounces of crushed tapicda, the yolks of four eggs, four tablespoonfuls of sweet cream, one-half a saltspoonful of salt, and an equal quantity of pepper. The stock must first be brought to the boiling pointy and as it boils, the tapioca should be sprinkled in care- fully to prevent its lumping, and when this is done, both allowed to simmer for twenty minutes. While the stock and tapioca are boiling, the egg-yolksj the cream, pepper TURKISH SOUf-^SOU.P A-LAREINE. . p and salt fihduld be pdt into a bovl and smoothly beaten together. Then let the bpiling liquid cool a little, — two minutes will be sufficient, — rafter which put two tablespoon- fuls of it to the mijitare in the bowl, stir it together and pour the whole into the saucepan, put all over the fire for two minutes^ stirring meantime to prevent boiling, when the eggs will have cooked without curdlin|;, and it is ready for serving, which should be done very hot. Turkiflli Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one table^oonful of cream, (Mie-half saltspoonful of salt and an equal amount of pepper. . In preparing this soup boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick' throagh with a wooden spoon, then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the saucepan. The yolks of egg, cream, pepper and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot Soup krla-Reiiie.~-For this there will be required ; One young fowl, one Bermuda onion, one and one-» half quarts of cold water, one sprig of parsley, one bay leaf, onesprig of thyme, three gills of cream, one-half a dessert spoonful of salt, and one-half teaspoonful of white pepper, one-half dozen celery tops. Begin the preparation of this soup by putting the fowl iiito a large saucepan and covering it with the given lO SOUPS. quantity of water. When, this boils and has been skimmed, add the vegetables and the herbs, also the pep- per and salt, and allow the whole to boil slowly for one hour. After boiling this length of time, the fowl must be taken out, the white meat cut from the breast, and put aside to be used later. This being done, return the fowl to the saucepan'and let it boil for two hours longer, then draw off the liquor and strain it through a sieve. Take now the white meat and chop it very fine, or pound it fn a mortar as may be most convenient, mix well with it the cream, pour the compound into the strained liquor, put the whole into a clean saucepan, and allow it just to come to the boiling when it is ready for use. Note — By celery-tops the small tender leaves at the top of the stalk are meant, which are delicious as a flavoring s^ent. Rabbit Soup. — Materials and quantities must be provided as follows : Two rabbits, three ounces of butter, two quarts of boiling water, one and one-half ounces of flour of rice, one grain of grated nutmeg, three Bermuda onions, one teaspoonful of salt, one quarter of a teaspoonful of pepper. Preparatory to the making of this soup the rabbits should be soaked for an hour in strong salt and water for the purpose of draining out the blood and also taking from them the strong, -'wild, gamey flavor peculiar to them ; then cut them into pieces convenient for the sauce- pan, and wash them well in boiling water to whiten the meat. Now put them so prepared, into the saucepan and pour the two quarts of boiling water over them, adding the MULLIGATA WIZE Y SO UP. \ i onions, pepper and salt, and allow all to boil, until the meat of the game will separate readily from the bone. In a separate saucepan then melt the butter, stir into it the flour of rice, and strain the liquor from the rabbits into it. Add to this the nutmeg and cook slowly for fifteen minutes. When it is ready for serving. Note — In departing from the usual mode of using either cold water or cold stock as above, it is to be noted that th6 boiling water is here used to keep the meat from darkening, which it has a ten-* dency to do. Note — If it should be desired, the small, nice pieces of meat may be added to this soup, and also a soup of squirrel may be made after this same method. Mulligataixrziey Soup. — Materials and quantities:' one fowl, two quarts of cold water, two onions, two ounces of butter, two ounces of flour, one tablespoonful of curry- powder, one teaspoonful of sugar, one-half teacupful of whole rice, one desserts poonful of salt

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