Mulligatunny

Ingredients

• one pound of carrots
• one pound of onions
• half a pound of butter
• a bunch of parsley
• a couple of ounces of celery
• two quarts of hot water
• half an ounce of salt
• a quarter ounce of black peppercorns
• a pint measure of shelled green peas
• two table-spoonfuls of butter
• a couple of table-spoonfuls of mulligahmny paste or curry-powder
• a couple of pints of warm water
• a couple of ounces of almonds
• a coffee-cupful of milk
• a dessert-spoonful of good chutney
• a tea-spoonful of red currant jelly
• a tea-spoonful of lime-juice
• a tablespoonful of butter
• one of flour

Method

1. 1

   Cut up a well-nurtured chicken, soak in cold water for 15 minutes.

2. 2

   Fry chicken and onions in butter until browned.

3. 3

   Remove chicken, stir in mulligahmny paste, cook for 5 minutes, then add warm water and chicken.

4. 4

   Simmer for 30 minutes.

5. 5

   Pound almonds with milk, add sugar, and let stand.

6. 6

   After chicken is tender, add chutney, jelly, and lime juice.

7. 7

   Strain liquid, skim grease, thicken with butter and flour, then add almond milk.

8. 8

   Bring to boil and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 177. The excerpt below is the record exactly as published.

MULLIGATUNNY. 311 fear of disturbing the flavour derived from the currj-stuff. The soup itself may be ordinary consomme, consomme de volaille or blond de veau. Clear ox-tail thus flavoured is well-known at the Army and Navy Club in London under the name of q^ueue de hceuf a VIndienne. Fish consomme, i.e., a stock made from fish and vege- tables, makes a capital basis for a thick mulUgatunny ; and a bisque or puree of shell-fish, flavoured with curry- paste, is a right royal potage. Vegetarians can fall back upon a stock composed of vegetables, consomme de legumes. This, artfully flavoiu'ed with a good mulUgatunny paste, thickened with flour and butter, and enriched with lait d'amandes, cocoanut milk, cream, or raw yolks of eggs, w411 be found to make a most excellent soupe maigre. The stock should be composed as follows : — Weigh, when trimmed and cut up, one pound, each, of carrots and onions. Throw them into a stew-pan, with half a pound of butter (tinned butter will do well), a bunch of parsley, and a couple of ounces of celery. Fry until the vegetables begin to take colour, then moisten with two quarts of hot water. Boil and skim, then put into the pan half an ounce of salt, a quarter ounce of black peppercorns, and a pint measure of shelled green peas. Simmer for three hours, skim off any oil that may rise from the butter, and strain the broth into a basin through a tamis. Be careful in using turnips. Unless they are very young they are apt to be overstrongly flavoured in this country. Leeks are invaluable ; if available I would put half a pound of them in with the carrots ; a few sprigs of thyme or marjoram are also useful. A pint of French beans may be used instead of, or in addition to, the peas. This consomme is, with a dash of white wine, quite fit to serve alone. Maccaroni or vermicelli may be added to it as a garnish, and grated Parmesan may accompany it. 312 CULINARY JOTTINGS FOR MADRAS. For ordinary mulligatunni) maigre, however, plain eau de cuisson may be employed. This most useful liquid is too often thrown away by ignorant native cooks, or an- nexed by the wary ones for theii' own food. It is the water in which certain vegetables have been boiled. As a matter of economy, house-keepers should make a note of this. Suppose you want to make a salade cuite, i.e., a salad of cooked vegetables, the water in which the carrots, onions, leeks, peas, flageolets, French beans, and young turnips are boiled will provide you with an excellent stock for ordinary white sauce, or imdligaianny. The ordinary chicken or mutton imdligatunny, made without assistance in the way of stock, may, with some little pains, be sent up in better style than our cooks, as a rule, are satisfied with. We do not want a thin yellow liquid with queer-looking leaves and bits of fried onion floating in it. "We ask for a smooth, creamy jjo/a^e, free from any lump or floating substance, and garnished with a few choice pieces of the chicken or mutton of which it was composed. Cut up a well-nurtured chicken or young fowl as if for fricassee, soak the pieces in cold water for a quarter of an hour, then slice up a couple of good-sized onions, and put them, with two table-spoonfuls of butter, into a stew-pan on a good fire. Fry the chicken and onions together till slightly browned, then pick out the chicken, and stir into the butter a couple of table-spoonfuls of mulligahmny paste or curry-powder (Barrie's "Madras," if possible). Cook the paste or powder with the butter and onions for five minutes, and then stir in a couple of pints of warm water. Add the chicken ; and if the pieces are not quite covered, put in water enough to do so. Let the contents come to the boil, then ease off the fire, and simmer for half an hour very gently. While this is going on, pound a couple of ounces of almonds in a mortar, with a coffee- MULLIGATUNNY. 313 cupful of milk, give it a pinch of sugar, and let the mix- ture stand till wanted. Now, having ascertained that the chicken is quite tender, stir in a dessert-spoonful of good chutney, a tea-spoonful of red currant jellv, and a tea- spoonful of lime-juice, and, after five minutes' simmering, strain off the whole of the liquid into a bowl. Pick out the nicest pieces of chicken for garnish, and put them aside. Now, skim the surface of the liquid, and, when quite clear of grease, proceed to thicken it, using a table- spoonful of butter and one of flour

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