Mulligatawny with Veal

Ingredients

• 2 ozs. of good, fresh butter
• three tablespoonfuls of the best mulligatawny paste
• two heaped-up tablespoonfuls of good curry powder
• about a dessert-spoonful of currant jelly
• the same quantity of good chutney
• three pints of the veal stock
• 4 ozs. of cocoa nut or 4 ozs. of sweet almonds
• moistening with milk
• a small cupful of fresh cream

Method

1. 1

   Prepare veal stock a day prior.

2. 2

   Fry onions in butter until golden, stir in mulligatawny paste or curry powder mixed with stock and lemon juice.

3. 3

   Add stock to achieve mayonnaise consistency.

4. 4

   Add currant jelly and chutney, then simmer for 20 minutes.

5. 5

   Pound coconut or almonds, strain into soup, skim, thicken with butter and flour, heat to boiling, and serve over cream.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 415. The excerpt below is the record exactly as published.

Mulligatawny with Veal SOUPS Onion Soup, Brown Mulligatawny with Veal. — Prepare on the previous day some good veal stock ; cut two common-sized onions into fine rings and fry them in 2 ozs. of good, fresh butter ; just as they are turning to a golden color, stir in three table -spoonfuls of the best mulliga- tawny paste you can procure. Bar- rie’s Madras mulligatawny paste is the best for this purpose. If, how- ever, you cannot get it, then take two heaped -up table -spoonfuls of good curry powder, and mix it to a paste very gradually with a little veal stock and a few drops of lemon- juice. If you do not wish the soup to be very highly seasoned, use less powder. When you have stirred the paste or powder, as the case may be, into the frying-pan with the onions, add gradually enough of the stock to make the mixture about the con- sistency of a mayonnaise sauce. If 37ou like your soup rather sweet, add some currant jelly, about a dessert- spoonful ; the same quantity of good chutney should also be added, and three pints of the veal stock. Let it all simmer together for twenty minutes. Pound during this time 4 ozs. of co- coa nut or 4 ozs. of sweet almonds in a mortar, moistening with milk ; strain the mixture into the soup, and then take it off the fire ; pass it through a tin strainer into a clean bowl ; skim carefully, and when heating for use thicken with butter and flour. Al- low to reach boiling-point, then take off the fire, and having put a small cupful of fresh cream

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