Rich Mulligatawny Soup

Ingredients

• 3 qts. white stock
• 2 tablespoonsful curry powder
• 1 apple
• 1 onion
• 1^ ozs. butter
• 2 ozs. flour
• 1 lemon (juice)
• Chutney

Method

1. 1

   Put the onion, apple, chutney, and curry powder in a saucepan and fry gently for about 20 minutes.

2. 2

   Gradually stir in the flour, then add the stock and boil for about half an hour.

3. 3

   Pass through a sieve and serve with boiled rice.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 5. The excerpt below is the record exactly as published.

1 lemon (juice) 4 or 5 carrots i lemon (rind) 4 or 5 turnips 8 quarts of cold water. Mode. — Allow the meat to stand in the water in which ■it is to boil for at least fifteen minutes, then let simmer and add the above ingredients, with the exception of the pepper and salib, which I find is better to add just before straining. Allow all to simmer for four or five hours, (more ij convenient) ; the longer it boils the richer the stock. This stock also serves as white stock if a little milk is added. 2— CLEAE SOUP. The above is the best stock 3^ou can have for clear soup. Strain it, and then add to the liquor the whites a-nd shells of 2 eggs well beaten together. Allow to simmer for half an hour and stiain through a fine towel or a felt bag, then add a gill of sherry and a teaspoonf ul of tarra- gon vinegar. Soups. 3— BAELEY BEOTH. 6 lbs. neck mutton J lb. barley 2 teaspoonsful salt 1 teaspoonful pepper 2 small pieces ginger 8 qts. milk. 6 carrots 6 turnips 2 onions 2 qts. water MoBE. — Chop the neck of mutton, washitwell, then add the water ; allowing it to simmer while you prepare the vegetables aiid wash the barley; add the barley as soon as it has boiled and been skimmed ; cut the vegetables into small dice and allow all to boil for four hours, and add salt and pepper to taste. Some people like the mutton chopped very small and served with the broth, also small dough boys which makes a pleasant addition. Of course smaller quantities can be made. Mode. — Boil the stock and milk, add the liquor of the oysters, pepper and salt to taste, and then the crumbs of the bread ; thicken with the cornflour, and just before serving add the oysters and allow all to simmer for 15 minutes. This soup is very quickly made when you have stock ready ; some people always keep a stock pot, which is very convenient. Do not forget to add a little grated nutmeg. 2 qts. stock 1 qt. milk Pepper and salt 4— OYSTEE SOUR 6 doz. oysters A little nutmeg A slice of bread (the crumbs) 2 tablespoonsful cornflour. 5— PEA SOUP (Economical). 4 qts. water 3 lbs. split peas Piece of ham The bone of a ham is better Mint Pepper and salt 1 tablespoonful of Machonochie's sauce. Soupi Mode. — Boil the peas with the ham until they are tender, then pass through a sieve ; if too thick, add a little milk, pepper and salt to taste ; the fresh mint chopped very fine is an improvement. Sippets should be served with this soup. Sippets. — Cut the bread into dice and fry to a nice golden brown, in a small saucepan, as only a little dripping is required. 6— TOMATO SOUP. 4 good sized tomatoes 1 oz. butter 2 qts. good stock 1 onion. Mode. — The whole should be boiled until the tomatoes are reduced to a pulp (do not cut the onion but boil it whole), then take it out and strain the soup through a fine sieve. 7— EICH MULLIGATAWNY SOUP. 3 qts. white stock 2 tablespoonsful curry 1 apple powder 1 onion scalded and chopped ^ lemon (juice) 1^ ozs. butter 2 ozs. flour _ Chutney

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