Curry, or Mullaga-tawny Soup (No. 249)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Soup base
Alternative proteins
Optional aromatics
Recipe reference
Instructions (10)
  1. Cut four pounds of a breast of veal into pieces, about two inches by one.
  2. Put the trimmings into a stew-pan with two quarts of water, with twelve corns of black pepper, and the same of allspice.
  3. When it boils, skim it clean, and let it boil an hour and a half, then strain it off.
  4. While it is boiling, fry of a nice brown in butter the bits of veal and four onions.
  5. When they are done, put the broth to them.
  6. Put it on the fire; when it boils, skim it clean; let it simmer half an hour.
  7. Then mix two spoonfuls of curry, and the same of flour, with a little cold water and a tea-spoonful of salt.
  8. Add these to the soup, and simmer it gently till the veal is quite tender, and it is ready.
Alternative preparation
  1. Bone a couple of fowls or rabbits, and stew them in the manner directed above for the veal.
  2. You may put in a bruised eschalot, and some mace and ginger, instead of black pepper and allspice.
Original Text
Curry, or Mullaga-tawny222-* Soup.—(No. 249.) Cut four pounds of a breast of veal into pieces, about two inches by one; put the trimmings into a stew-pan with two quarts of water, with twelve corns of black pepper, and the same of allspice; when it boils, skim it clean, and let it boil an hour and a half, then strain it off; while it is boiling, fry of a nice brown in butter the bits of veal and four onions; when they are done, put the broth to them; put it on the fire; when it boils, skim it clean; let it simmer half an hour; then[223] mix two spoonfuls of curry, and the same of flour, with a little cold water and a tea-spoonful of salt; add these to the soup, and simmer it gently till the veal is quite tender, and it is ready; or bone a couple of fowls or rabbits, and stew them in the manner directed above for the veal, and you may put in a bruised eschalot, and some mace and ginger, instead of black pepper and allspice. Obs. Read No. 497.
Notes
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