Mulligatawny Maigre.—This soup can also be
prepared, either thick or clear, from either fish or
vegetables, and is very good in either case. For
the fish mulligatawny use a cod's head and about a
pound of fish trimmings; it can be made just like
the thick soup given above, being careful as to the
flavouring with vegetables, spice, etc. For vegetable
mulligatawny use the bean stock previously given,
taking about three pints of this latter (the recipes
previously given are all based on the assumption
that three pints of soup are needed). Now melt
an ounce and a half of butter in a stewpan,
lay into it 4oz. minced onion, and fry these to a pale
brown colour, add a tablespoonful of fine rice flour
and a dessertspoonful each of curry paste and powder
(or a heaped tablespoonful of curry powder alone),
fry this all together for at least ten or twelve minutes
longer, then gradually work in the stock a little at a
time, adding to it a tablespoonful of desiccated
cocoanut or ground almonds if preferred, a tea
spoonful of red currant jelly, the juice of half a
lemon, and if at hand a dessertspoonful of grated
green ginger. Now bring it all to the boil, simmer
it for twenty minutes, then rub it all through a sieve,
re-heat, add the yolk of an egg beaten up with a
little of the soup, and serve at once with rice.
(I must observe that for these curry soup recipes
I am indebted to Colonel Kenney-Herbert's lectures
on the subject of curries, etc., some years ago.)