Mulligatawny Soup. No. 4.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 20 min Total: 20 min
Yield
6.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Frying base
Soup base
Stock variations
Instructions (3)
  1. Butter the frying pan; cut up a Portugal onion and 2 apples and a slice of uncooked stock ham; fry, uncovered, in butter over the fire for 20 minutes, turning the pieces and stirring now and again.
  2. Then add a teaspoonful of curry powder and a dessertspoonful of curry paste, also 2 dessertspoonfuls of flour and a heaped up teaspoonful of powdered white sugar; to these, add 2 qts. of white stock, and boil 1/4 of an hour before passing through a tammy or sieve.
  3. Boil up again and skim; add a teacupful of warm cream when off the fire.
Original Text
Mulligatawny Soup. No. 4. (Emslie's. 1890.) Butter the frying pan; cut up a Portugal onion and 2 apples and a slice of uncooked stock ham; fry, uncovered, in butter over the fire for 20 minutes, turning the pieces and stirring now and again. Then add a teaspoonful of curry powder and a dessertspoonful of curry paste, also 2 dessertspoonfuls of flour and a heaped up teaspoonful of powdered white sugar; to these, add 2 qts. of white stock, and boil ¼ of an hour before passing through a tammy or sieve. Boil up again and skim; add a teacupful of warm cream when off the fire. Emslie likes half of the stock to be of chicken, veal, rabbit, or fresh trimmings of pork or rabbit—the other half may be liquor of boiled beef, if not too salt, or from scrag of beef, or of mutton. This quantity is enough for 6 people.
Notes
—