Mulligatawny Soup

Ingredients

• 2 large cupfuls of mutton broth
• Cut up a chicken
• a tablespoonful of curry-powder
• 2 onions
• 1 ounce of butter
• a cup of cream or milk
• some lemon-juice

Method

1. 1

   Make mutton broth, cut up chicken, and boil in broth for over half an hour, mixing in curry powder.

2. 2

   Fry onions in butter, add to chicken and broth, simmer over low fire, and just before serving, add cream or milk and lemon juice.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.

Mulligatawny Soup (economical). — Take 2 pounds of tinned mutton, or scrag, and soak in 2 quarts of water. Fry 2 apples, 2 onions, 2 turnips, 2 leeks, and a bunch of herbs. Pour on a pint of the liquor in which the meat is soaking ; boil for \ hour. Mix 2 table- spoonfuls of flour and 1 of curry powder with cold water. Stir into the liquid, add the rest of the water and the meat. Boil for 3 hours. Press the whole through a sieve, boil again, add salt, and serve with boiled rice. Serve with a dash of lemon. Mulligatawny Soup. — Make 2 large cupfuls of mutton broth. Cut up a chicken, and boil it in the broth for a good h hour or more, first mixing in a tablespoonful of curry-powder or paste. Slice 2 onions, fry brown in 1 ounce of butter, add them to the chicken and broth, and place them for some minutes over a slow fire, and, just before serving, add \ cup of cream or milk and some lemon-juice

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