351. MULLIGATAWNEY SOUP

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (20)

For the soup base

two or more chickens ↝ Chicken, ground, raw [Poultry Products]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Carrots, raw [Vegetables and Vegetable Products]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Onions, raw [Vegetables and Vegetable Products]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Celery, raw [Vegetables and Vegetable Products]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Parsley, raw [Not included in a food category]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Thyme, fresh [Spices and Herbs]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Spices, bay leaf [Spices and Herbs]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Garlic, raw [Vegetables and Vegetable Products]
carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace ↝ Spices, mace, ground [Spices and Herbs]
good veal broth
spring water ↝ Water, tap [Tap water]

For the thickening and flavour

four large onions ↝ Onions, raw [Vegetables and Vegetable Products]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
flour as will suffice to thicken ↝ Flour, 00 [Cereal Grains and Pasta]
a good tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
the same quantity of curry paste ↝ Curry sauce [Dips, gravies, other sauces]
as much more consommé of veal as may be found requisite ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

For serving

two plates of plain boiled Patna rice ↝ Wild rice, raw [Cereal Grains and Pasta]

Instructions (17)

Cut up two or more chickens as for fricasse.
Place them neatly in a stewpan, in which previously put carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace.
Fill up with good veal broth.
When the members of chicken are nearly done, strain them off into a sieve, saving their broth in a basin.
Cool the pieces of chicken in spring water.
Then take them up on a clean napkin, trim them neatly, and place them in a soup-pot, to be put into the soup afterwards.
Cut four large onions in halves, taking out the head or root part, and again cut these into slices.
Place them in a stewpan with four ounces of butter, a carrot and two heads of celery cut small, and fry these over a slow fire until the onion is nearly melted, and become of a fine light brown colour.
Throw in as much flour as will suffice to thicken the quantity of soup you wish to make.
Stir this on the fire two or three minutes.
Add a good tablespoonful of curry powder, and the same quantity of curry paste.
Gradually mix in with these first the broth the chickens were boiled in, and afterwards as much more consommé of veal as may be found requisite to produce the quantity of soup desired.
Place this on the stove-fire, stirring it the whole time.
As soon as it boils, put it by the side of the stove to clarify itself in the usual way.
Rub it through the tammy into a purée, and pour it upon the pieces of chicken.
Half an hour before dinner-time place the soup on the stove-fire, stir it till it boils, place it by the side to continue boiling gently for ten minutes, by which time the chickens will be done.
Skin the soup, ascertain that the seasoning be correct, and send to table with two plates of plain boiled Patna rice, to be handed round with the soup.

Original Text

351. MULLIGATAWNEY SOUP.
CUT up two or more chickens as for fricasse, place them neatly in a stewpan, in which previously put carrot, onion, celery, parsley, thyme, bay-leaf, cloves, and mace; fill up with good veal broth, and when the members of chicken are nearly done, strain them off into a sieve, saving their broth in a basin. Cool the pieces of chicken in spring water, and then take them up on a clean napkin, trim them neatly, and place them in a soup-pot, to be put into the soup after wards. Then cut four large onions in halves, taking out the head or root part, and again cut these into slices; place them in a stewpan with four ounces of butter, a carrot and two heads of celery cut small, and fry these over a slow fire until the onion is nearly melted, and become of a fine light brown colour; then throw in as much flour as will suffice to thicken the quantity of soup you wish to make; stir this on the fire two or three minutes, and after adding a good tablespoonful of curry powder, and the same quantity of curry paste, proceed gradually to mix in with these first the broth the chickens were boiled in, and afterwards as much more consommé of veal as may be found requisite to produce the quantity of soup desired. Place this on the stove-fire, stirring it the whole time, and as soon as it boils, put it by the side of the stove to clarify itself in the usual way; then rub it through the tammy into a purée, and pour it upon the pieces of chicken. Half an hour before dinner-time place the soup on the stove-fire, stir it till it boils, place it by the side to continue boiling gently for ten minutes, by which time the chickens will be done; skin the soup, ascertain that the seasoning be correct, and send to table with two plates of plain boiled Patna rice, to be handed round with the soup.

Notes

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