Soup (Mulligatawny)

Ingredients

• 1 Fowl (it may be an old one)
• 1 tablespoonful of Brown Sugar
• 2 oz. of Curry Powder
• 1 oz. of Tamarinds
• 1 dessertspoonful of Indian Curry Paste
• 1 teaspoonful or more of Salt
• 3 Onions
• 1 dessertspoonful of Chutney
• 1 tablespoonful of Butter or Fat
• 1 tablespoonful of Flour

Method

1. 1

   Cut fowl into small pieces, boil gently for 4-5 hours with water.

2. 2

   Remove fat, strain, and add back nice pieces of fowl.

3. 3

   Brown onions, mix all ingredients, and boil for a couple of hours.

4. 4

   Serve hot with boiled rice.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 78. The excerpt below is the record exactly as published.

SOUP (MULLIGATAWNY— OX-TAIL). SOUP {MULLIGATAWNY). Ingredients. 1 Fowl (it may be an old one). i tablespoonful of Brown Sugar. 2 oz. of Curry Powder. i oz. of Tamarinds, drawn in a I dessertspoonful of Indian Curry cup of hot water. Paste. I teaspoonful or more of Salt 3 Onions. i dessertspoonful of Chutney. I tablespoonful of Butter or Fat. i tablespoonful of Flour. Cut up the fowl into small pieces, as for chicken curry; if an old one, let it boil gently for four or five hours, with two or three quarts of water ; if you have a neck of mutton, or any other meat that will make some stock, you may add a little to this. The next day remove the fat and strain the soup, putting back any nice pieces of the fowl. A few slices of ham may also be added, to make a good stock. Brown the onions, mix all the ingredients, add to the soup, and let it all boil for a couple of hours. Send in hot, with boiled rice on a separate dish. SOUP {OX-TAIL). Ingredients. 2 Ox-tails. I bunch of Savoury Herbs. J lb. of lean Ham. S Cloves. 1 head of Celery. i teaspoonful of Peppercorns. 2 Carrots. i Bay Leaf. 3 Turnip*. i wineglassful of Ketchup. 2 Onioni. i wineglassful of Port Wine. 9 quarts of Water. Cut up the ox-tails, separating the joints ; put them in a stewing-pan with an ounce and a half of butter, one head of celery, two onions, two turnips, two carrots, cut in slices, a quarter of a pound of lean ham, cut very thin, the peppercorns, savoury herbs, and one pint of water; stir over a quick fire for a short time, to extract the flavour of the herbs, until the pan is covered with a glaze; then pour in three quarts of water ; skim it well, and simmer slowly for four hours, until the meat is tender. Take it out, strain the soup, stir in a little browned SOUP (POTATO)— SOUP 1 LA REINE. [S flour to thicken, add port wine, ketchup, and head of celery (previously boiled) cut fine; put the tails back into the stewpan of strained soup ; boil up for a few minutes and serve. This soup can be served clear by omitting the flour, and adding to it carrots and turnips cut in fancy shapes. These may be boiled in a little soup, and put into the tureen before sending to table. SOUP {POTATO). Ingredients. a quarts of White Stock. i Onion. 6 large mealy Potatoes. Some White Pepper. I oz. of Butter, rolled in > A little Cayenne, tablespoonful of Flour

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