Mulligatawny Soup. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
broth base
soup components
Instructions (6)
  1. Prepare broth chiefly of the knuckle of veal. When cold, skim the fat off well. Pass the broth through a sieve when in a liquid state.
  2. Cut a chicken or rabbit into joints. Fry it well with four or five middle-sized onions, shredded fine.
  3. Shake a tablespoonful of curry powder over the fried chicken/rabbit and onions.
  4. Put the mixture into the prepared broth.
  5. Let it simmer for three hours.
  6. Serve with a seasoning of cayenne pepper.
Original Text
Mulligatawny Soup. No. 3. Have some good broth made, chiefly of the knuckle of veal: when cold skim the fat off well, and pass the broth when in a liquid state through the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is preferable to rabbit,) fry it well, with four or five middle-sized onions shred fine; shake a table-spoonful of curry-powder over it, and put it into the broth. Let it simmer three hours, and serve it up with a seasoning of cayenne pepper.
Notes
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