Mulligatunny

Ingredients

• a large sweet onion
• 2 oz. of butter
• three tablespoonfuls of Barrie’s Madras Mulligatunny Paste
• a tablespoonful of red-currant jelly
• a few drops of lemon-juice
• 4 oz. of sweet almonds
• a little milk, not exceeding a breakfastcupful
• 2 oz. of butter
• 2 oz. of flour
• some cream or yolk of egg

Method

1. 1

   Cut the onion into thin discs and fry in butter until yellow.

2. 2

   Stir in Mulligatunny Paste and enough broth to achieve mayonnaise consistency.

3. 3

   Add red-currant jelly and lemon juice.

4. 4

   Simmer for 15 minutes.

5. 5

   Pound almonds with milk, strain into soup, and stop simmering.

6. 6

   Pass through a strainer to remove lumps.

7. 7

   Add a roux made from butter and flour, heat to boiling, and add cream or egg yolk before serving.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 133. The excerpt below is the record exactly as published.

mulligatunny over that com- monly prepared in India to be due to the foundation of broth, a point which most Indian cooks leave out of con- sideration. Mecipe for MuUigakmny, — Cut up a large sweet onion into thin discs, and fry them in 2 oz. of butter until they be about to turn yellow. Stir in three tablespoonfuls of 500 THE SPIRIT OF COOKERY Barrie’s Madras Mulligatunny Paste, adding sufficient broth to bring the mixture to the consistency of mayon- naise. Add a tablespoonful of red-currant jelly and a few drops of lemon-juice. Having stirred this mixture well, put in a dessertspoonful of Madras chutney, and add standard broth enough to produce about three pints of soup. Allow this to simmer for a quarter of an hour to extract the various flavours of the ingredients; pound 4 oz. of sweet almonds in a mortar with a little milk, not exceeding a breakfastcupful. When the almonds by standing have been extracted, strain their milk into the soup, and stop the simmering. Pass the whole liquid through a tin strainer into a bowl, to remove any lumps of onion, chutney, etc. Add a roux or thickening of 2 oz. of butter and 2 oz. of flour ; heat to the boiling-point, and when pouring the soup into the tureen, add either some cream or yolk of egg

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