Mulligatawny Soup. No. 5. Thick.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Two scrags of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
1 rabbit-jointed ↝ Rabbit [Lamb, goat, game]
any raw beef trimmings improve it ↝ Beef, ground, raw [Ground beef]
butter the sides and bottom of the cooking pot ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 qts. of cold water ↝ Water, tap [Tap water]
many onions ↝ Onions, raw [Vegetables and Vegetable Products]
3 apples ↝ Apple, raw [Apples]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
a tablespoonful of fine four ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of white sugar ↝ Sugar, NFS [Sugars and honey]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (11)

If the scrags are not fat, butter the sides and bottom of the cooking pot.
Fry the meat uncovered (no water).
Snake the cooking pot from time to time.
Add 2 quarts of cold water, cover, and simmer 5 or 6 hours.
Strain the stock.
Mince many onions and 3 apples, and fry them in a little butter till soft.
Mix in a teaspoonful of curry powder, a tablespoonful of fine flour, a little salt, and a teaspoonful of white sugar.
Add the stock and let it boil up.
Draw aside to simmer on the side of the fire for 1 hour, covered.
Put the soup through a sieve and put it back to get hot.
Ensure the tureen is very hot before you pour in the soup.

Original Text

Mulligatawny Soup. No. 5. Thick. (Isa. Emslie. 1886.)
Two scrags of mutton, 1 rabbit-jointed, all uncooked; any raw beef trimmings improve it. If the scrags are not fat, you must butter the sides and bottom of the cooking pot; fry the meat uncovered (no water); snake the cooking pot from time to time.
Then add 2 qts. of cold water, cover, and simmer 5 or 6 hours; then strain.
Mince many onions and 3 apples, and fry them in a little butter till soft; mix in a teaspoonful of curry powder and a tablespoonful of fine four, a little salt, and a teaspoonful of white sugar; then add the stock and let it boil up; draw aside to simmer on the side of the fire 1, hour, covered; put the soup through a sieve and put it back to get hot; see the tureen is very hot before you pour in the soup.
This is better without cream, but it may be added warmed at the last.
For rice to hand with it, see Garnishings for Soups, see also Vegetables.

Notes

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