Gravy, or Thin Mulligatunny

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. This variety is made like the thick in all respects except the thickening and addition of the yolk.
  2. It is of course opaque, but if made upon a good stock as a foundation is nevertheless a very nice soup, especially as a pick-me-up, being not as rich as the thick, and not as troublesome to make as the clear.
  3. If rice is served with thin mulligatunny it should be boiled
Original Text
GRAVY, OR THIN MULLIGATUNNY. This variety is made like the thick in all respects except the thickening and addition of the yolk. It is of course opaque, but if made upon a good stock as a foundation is nevertheless a very nice soup, especially as a pick-me-up, being not as rich as the thick, and not as troublesome to make as the clear. If rice is served with thin mulligatunny it should be boiled
Notes
—