198. Mulligatawny Soup

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
for serving
alternative to veal
Instructions (13)
  1. Cut up a knuckle of veal.
  2. Put the veal into a stewpan with a piece of butter, half a pound of lean ham, a carrot, a turnip, three onions, and six apples.
  3. Add half a pint of water.
  4. Set the stewpan over a sharp fire, moving the meat round occasionally.
  5. Let remain until the bottom of the stewpan is covered with a brownish glaze.
  6. Add three tablespoonfuls of curry powder, one of curry paste, and half a pound of flour.
  7. Stir well in.
  8. Fill the stewpan with a gallon of water.
  9. Add a spoonful of salt and the half of one of sugar.
  10. When boiling, place it at the corner of the fire and let it simmer two hours and a half, skimming off all the fat as it rises.
  11. Pass it through a tammy into a tureen.
  12. Trim some of the pieces of veal, and put it back in the stewpan to boil.
  13. Serve with plain boiled rice separate.
Original Text
198. Mulligatawny Soup.—Cut up a knuckle of veal, which put into a stewpan, with a piece of butter, half a pound of lean ham, a carrot, a turnip, three onions, and six apples, add half a pint of water; set the stewpan over a sharp fire, moving the meat round occasionally, let remain until the bottom of the stewpan is covered with a brownish glaze, then add three tablespoonfuls of curry powder, one of curry paste, and half a pound of flour, stir well in, and fill the stewpan with a gallon of water; add a spoonful of salt, the half of one of sugar, when boiling, place it at the corner of the fire, and let it simmer two hours and a half, skimming off all the fat as it rises, then pass it through a tammy into a tureen; trim some of the pieces of veal, and put it back in the stewpan to boil, and serve with plain boiled rice separate. Ox-tails or pieces of rabbits, chickens, &c., left from a previous dinner may be served in it instead of the veal. The veal is exceedingly good to eat.
Notes
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