Nulligatawny Soup

Ingredients

• a quarter of a pound of butter
• a carrot
• an onion
• a little celery
• an ounce of raw ham
• a very small chicken
• two quarts of broth
• two potatoes

Method

1. 1

   Melt butter in a saucepan, chop carrot, onion, and celery, and fry in the butter.

2. 2

   Add raw ham and chicken, let brown, season with salt, pepper, and curry powder.

3. 3

   After five minutes, add broth and potatoes.

4. 4

   Cook for one hour, skim fat, and return chicken cut into small squares to the soup.

5. 5

   Serve with plain boiled rice.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 49. The excerpt below is the record exactly as published.

nULLIQATAWNY SOUP. Melt a quarter of a pound of butter in a saucepan, and chop a carrot, an onion, and a little celery, and fry in this butter. Add an ounce of raw ham cut into small squares, and a very small chicken cut in quarters. Let them brown slowly, season with salt and pepper, and shake a spoonful of curry powder over. In five minutes add two quarts of broth and two potatoes

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