Mulligatawny Soup, Thick

Ingredients

• 2 quarts chicken stock
• a little cold remains of fowl
• 12 forcemeat balls
• 2 ozs. butter
• 2 ozs. flour
• 2 tablespoonfuls curry powder
• pepper
• salt

Method

1. 1

   Put the butter in a pan, stir in the flour until browned, stir in the curry powder, add the stock.

2. 2

   Chop the pieces of chicken small and add to the soup.

3. 3

   Season to taste and simmer for thirty minutes.

4. 4

   Put the forcemeat balls into the soup tureen, pour the soup over them, and serve.

5. 5

   Boiled rice should be handed round with this soup.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 27. The excerpt below is the record exactly as published.

MULLIGATAWNY SOUP, THICK. 2 quarts chicken stock a little cold remains of fowl 12 forcemeat balls 2 ozs. butter 2 ozs. flour 2 tablespoonfuls curry powder pepper and salt

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