Mulligatawny Soup

Ingredients

• Remnants of geese or ducks
• but a rabbit answers
• put in the stewpan with stock or gravy beef
• a little bacon
• pepper
• salt
• and herbs

Method

1. 1

   Put the remnants of geese or ducks or a rabbit in a stewpan with stock or gravy beef, lemon peel, bacon, pepper, salt, and herbs.

2. 2

   Stew thoroughly, then strain.

3. 3

   Make a thickening of flour, cayenne, and the juice of half a lemon, and boil up.

4. 4

   If using rabbit, disjoint, scald, dry, and fry to a nice brown before cooking.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 1. The excerpt below is the record exactly as published.

Mulligatawny Soup Remnants of geese or ducks make the best foundation for this soup ; but a rabbit answers 14 PLAIN COOKING the purpose. Should you have sufficient duck or goose which has already been cooked, put in the stewpan with stock or gravy beef, lemon peel, a little bacon, pepper, salt, and herbs

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