Mulligatawny, Clear.—This is a very delicate soup,
but requires a little attention to bring it to perfection,
as it should be as clear as sherry, and about the
colour of brown sherry, tasting decidedly of mulli
gatawny. To obtain this you must for this soup, use
delicately clarified stock of first-rate quality, to the
vegetables used in making which you have added the
following condiments tied up in a piece of muslin :
½oz. each of coriander seed, and cardamums, ½oz.
each of cummin seed and of fenugreek, a clove of
garlic, twelve black peppercorns, a bay leaf, and the
very thinly pared rind of a lemon. These must be put
in as they are, without either pounding or bruising
them, and the bag containing them must be lifted
out of the stock directly the latter is sufficiently
strongly flavoured. Just as this soup is to be
served, add to it a very few drops of tabasco, or
failing this a little Chili vinegar.
It may be mentioned that clear oxtail flavoured
in the same way with these spices is well known in
clubs as potage queue de bœuf à l'Indienne, and is
deservedly popular.