Mulligatawny Soup, Vegetable

Ingredients

• a few squash
• middle-sized cucumbers
• four sour apples, or tomatoes
• a couple of Spanish onions
• % lb. of good, fresh butter
• from two to three large table-spoonfuls of good curry powder

Method

1. 1

   Pare and cut squash and cucumbers into slips and dice.

2. 2

   Pare and core apples or tomatoes, and slice onions.

3. 3

   Fry onions in butter until slightly browned, then add other vegetables.

4. 4

   Stir gently and stew until half done.

5. 5

   Add curry powder and stew until vegetables pulp.

6. 6

   Strain through a sieve, pressing pulp.

7. 7

   Add stock or water as needed and season to taste.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 413. The excerpt below is the record exactly as published.

Mulligatawny Soup, Vegetable lemon, thyme, marjoram, two bay- leaves, and stew gently, with good, careful skimming, three full hours, adding stock to keep up the required quantity of soup. Third, while the stock is boiling, cut from the head the skin and fat that adheres to it into nice, sizable pieces, and cut the tongue into cubes of an inch square, the fleshy parts of the head into diamonds, dice, or any other shape. Make brain-balls, or any other force- meat, or egg -balls. Fourth, when the stock has been sufficiently boiled, strain it from the bones, etc. (retaining only rich bits of meat), into a large, clean stewpan ; add the skin, tongue, etc., and a seasoning of cayenne and mace, mushroom catsup, or any oth- er seasoning that may be desirable. Thicken with 4 ozs. of butter, kneaded in as much brown flour, and simmer gently for an hour, if the calf’s head, etc., require it; but twenty minutes before serving add half a pint of sherry, and the brain or other balls. Fifth, the best mode is to place the pieces of head, etc., at the bottom of the tureen, and strain the soup through a tammy-cloth ; but if due care has been taken in the second stage of the preparation, and the skimming has been constant and careful, this need not be resorted to. Sixth, serve with lemon on a plate, as some persons like the soup a little acid. (For half a calf’s head take half the ingredients.) This recipe is for four quarts. Mulligatawny with Chicken. — To make chicken mulligatawny without any other stock, cut the fowl up in small pieces, and fry these with a sliced onion in a table-spoonful of butter in a stewpan. Take the chicken up and stir into the butter two teaspoonfuls of curry powder; cook butter, curry paste, and onions together for about five minutes ; then stir in two pints of warm water, add the pieces of chicken, and if they are not covered add more water. Allow this mixture to come to a boil, then simmer by the side of the fire very gently for thirty minutes. During this time pound 2 lbs. of sweet al- monds in a mortar with a small cupful of milk and a pinch of sugar. Let it stand till required. When the chicken is quite tender stir in a dessert- spoonful of chutney, a teaspoonful of red-currant jelly, and a teaspoonful of lime-juice. Simmer for five min- utes, and then strain the whole off into a bowl. Pick out the best bits of chicken and put them on one side. Skim the surface of the liquor, and when perfectly free from grease thicken it by adding a table-spoonful of butter and one of flour, stirring it into the soup slowly. Strain in last of all, through muslin, the almond milk. Cocoanut milk can be used instead of almond, if preferred. Al- low the soup to come to a boil, and then serve. Mulligatawny Soup, Vegetable. — Take a few squash and middle-sized cucumbers, pare, cut them lengthwise into slips, empty their seeds, and di- vide them again into dice. Pare and core four sour apples, or tomatoes, and slice a couple of Spanish onions. These last fry, slightly browning them, in a large stewpan, with % lb. of good, fresh butter. Throw in the other vegetables before the butter has acquired much color, and stir them gently round. Shake the pan fre- quently, and stew gently over a slow fire until half done, when add from two to three large table-spoonfuls of good curry powder

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