Mulligatawny Soup

Ingredients

• 1 chicken
• i head celery
• Blade of mace
• Bunch sweet herbs
• 3 oz. butter
• oz. flour
• 1 good sized onion
• 1 carrot
• 4 cloves
• 1 bay leaf
• A few sprigs of parsley
• 3 pints stock or water
• 1 small dessertspoonful curry powder

Method

1. 1

   Slice the vegetables and lay them in a saucepan with half the butter and herbs, fry for ten minutes, then add chicken and stock, bring to the boil and skim well; simmer one hour, then remove chicken, take meat off the bones, put bones back in saucepan, and simmer one hour longer; pass through a fine hair sieve.

2. 2

   Melt the remaining half of the butter in another pan, add curry powder, fry two or three minutes, then add flour, and stir until smooth; then add the soup and the best of the chicken divided into small pieces, boil ten minutes, add seasoning, and serve with boiled Patna rice.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 1. The excerpt below is the record exactly as published.

MULLIGATAWNY SOUP. 1 chicken i head celery Blade of mace Bunch sweet herbs 3 oz. butter oz. flour 1 good sized onion 1 carrot 4 cloves 1 bay leaf A few sprigs of parsley 3 pints stock or water 1 small dessertspoonful curry powder

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