Clear Mullagatawny Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

four large peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
two sour apples ↝ Apple, raw [Apples]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of herbs, such as thyme, parsley, and bayleaf
a tablespoonful of Marshall's curry powder ↝ Spices, curry powder [Spices and Herbs]
a table-spoonful of tamarinds ↝ Tamarinds, raw [Fruits and Fruit Juices]
the juice of one lemon ↝ Lemon, raw [Citrus fruits]
one tablespoonful of chutney ↝ Chutney [Mustard and other condiments]
six cardamons ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]
two Jamaica peppercorns pounded
two ounces of glaze ↝ Carrots, glazed, cooked [Carrots]
six pints of good stock
any roast game or poultry bones ↝ Game meat, caribou, cooked, roasted [Lamb, Veal, and Game Products]
little round pieces of cooked game or poultry
plainly boiled rice ↝ Rice, cooked, NFS [Rice]

Instructions (9)

Cut four large peeled onions and two sour apples in very thin slices.
Put them into a stewpan with two ounces of butter and a bunch of herbs (thyme, parsley, and bayleaf).
Fry for fifteen to twenty minutes.
Mix with them a tablespoonful of Marshall's curry powder, a tablespoonful of tamarinds, the juice of one lemon, one tablespoonful of chutney, six cardamons, two Jamaica peppercorns pounded, two ounces of glaze, six pints of good stock, and any roast game or poultry bones.
Bring to the boil, then skim and allow the stock to cook gently for about one hour.
Strain and remove the fat, and clarify.
Strain off through a clean soup cloth, and return to the bain marie to get hot.
Serve with little round pieces of cooked game or poultry in the tureen.
Have plainly boiled rice handed on a plate.

Original Text

Clear Mullagatawny Soup.
Cut four large peeled onions and two sour apples in very thin slices, and put them into a stewpan with two ounces of butter and a bunch of herbs, such as thyme, parsley, and bayleaf; fry for fifteen to twenty minutes; then mix with them a tablespoonful of Marshall's curry powder, a table-spoonful of tamarinds, the juice of one lemon, one tablespoonful of chutney, six cardamons, two Jamaica peppercorns pounded, two ounces of glaze, six pints of good stock, and any roast game or poultry bones; bring to the boil, then skim and allow the stock to cook gently for about one hour; then strain and remove the fat, and clarify; strain off through a clean soup cloth, and return to the bain marie to get hot; then serve with little round pieces of cooked game or poultry in the tureen, and have plainly boiled rice handed on a plate.—See ' Rice for Curry.'

Notes

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