CHICKEN MULLIGATUNNY—INDIAN

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
Yield: 1.5 quarts
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (25)

a good-sized chicken or young fowl ↝ Chicken, ground, raw [Poultry Products]
giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
four ounces of onion ↝ Onions, raw [Vegetables and Vegetable Products]
the same of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a bouquet garni
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
an ounce of celery ↝ Celery, raw [Vegetables and Vegetable Products]

for paste/curry base

a couple of ounces of onions ↝ Onions, raw [Vegetables and Vegetable Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful and a half of mulligatunny paste or curry powder ↝ Guava paste [Jams, syrups, toppings]
a coffee-cupful of warm water ↝ Water, tap [Tap water]

for almond milk

a couple of ounces of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
a coffee-cup of scalding water ↝ Water, tap [Tap water]

for thickening

an ounce and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same of flour ↝ Flour, 00 [Cereal Grains and Pasta]

flavorings

a dessertspoonful of good chutney ↝ Chutney [Mustard and other condiments]
a teaspoonful of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a dessertspoonful of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

optional additions

cocoanut milk made of the fresh or desiccated nut ↝ Coconut milk [Plant-based milk]
a tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a couple of raw yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a coffee-cupful of milk ↝ Milk, NFS [Milk, reduced fat]

for mutton mulligatunny variation

one pound of the scrag end of the neck or breast of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

Instructions (34)

Cut up a good-sized chicken or young fowl as if for fricassée.
Soak the pieces, giblets included, in cold water for half an hour.
Drain the chicken and giblets.
Put the chicken and giblets into a stew-pan with four ounces of onion, four ounces of carrot, a bouquet garni, a teaspoonful of salt, and an ounce of celery.
Keep this mixture in readiness.
Slice up two ounces of onions.
Put the sliced onions with one ounce of butter into a small stew-pan on a low fire.
Fry the onions and butter together till slightly browned.
Stir one and a half tablespoonfuls of mulligatunny paste or curry powder into the butter and onions.
Cook the paste or powder slowly with the butter and onions for seven minutes.
Dilute the mixture with a coffee-cupful of warm water.
Empty the contents of the smaller stew-pan into the vessel containing the chicken.
Add enough water to cover the chicken pieces.
Bring the contents to a boil once.
Ease off the fire and simmer for an hour and a half very gently.
While the chicken is simmering, blanch, peel, and pound two ounces of almonds in a mortar with a little milk.
Add a pinch of sugar to the pounded almonds.
Pour a coffee-cup of scalding water over the almond mixture and let it stand until wanted.
When the chicken is quite tender, stir in one dessertspoonful of good chutney, one teaspoonful of red currant jelly, and one dessertspoonful of lemon juice.
After five minutes of simmering, strain off the whole of the liquid into a bowl.
Pick out the nicest pieces of chicken for garnish.
Brush off any pieces of onion or carrot that may adhere to the chicken pieces and set them aside.
When the liquid is cold, skim the surface to remove grease.
To thicken the soup, use one and a half ounces of butter and one and a half ounces of flour.
Stir the butter and flour mixture into the soup slowly.
Pour all the thickened soup into the saucepan.
Add the reserved chicken pieces for garnish.
Strain the almond milk into the saucepan using a piece of muslin to catch the nut bits.
Bring the mulligatunny almost to the boil.
Serve.

Optional Additions

If a richer soup is desired, stir in a tablespoonful of cream, or a couple of raw yolks of eggs, into the tureen with the soup, by degrees, just before serving.
A coffee-cupful of milk may be included.

Variations

For mutton mulligatunny, substitute one pound of the scrag end of the neck or breast of mutton for the chicken.
Veal may be used in the same way as mutton.

Original Text

CHICKEN MULLIGATUNNY—INDIAN.

Cut up a good-sized chicken or young fowl as if for fricassée, soak the pieces, giblets included, in cold water for half an hour, drain, and put them into a stew-pan with four ounces of onion, the same of carrot, a bouquet garni, a teaspoonful of salt, and an ounce of celery. Keep this in readiness.

When this is done, slice up a couple of ounces of onions, and put them, with an ounce of butter, into a small stew-pan on a low fire, fry together till slightly browned, and stir into the butter a tablespoonful and a half of mulligatunny paste or curry powder.

Cook the paste or powder slowly with the butter and onions for seven minutes, and then dilute with a coffee-cupful of warm water.

Now empty the contents of the smaller stew-pan into the vessel containing the chicken; and as the pieces will not be covered, put in water enough to do so. Let the contents come once to the boil, then ease off the fire, and simmer for an hour and a half very gently.

While this is going on, blanch, peel, and pound a couple of ounces of almonds in a mortar, with a little milk, give it a pinch of sugar, pour a coffee-cup of scalding water over it, and let the mixture stand till wanted.

Now, having ascertained that the chicken is quite tender, stir in a dessertspoonful of good chutney, a teaspoonful of red currant jelly, with a dessertspoonful of lemon juice, and, after five minutes’ simmering, strain off the whole of the liquid into a bowl.

Pick out the nicest pieces of chicken for garnish, brush off any pieces of onion or carrot that may adhere to them, and put them aside.

When cold, skim the surface of the liquid, and, when quite clear of grease, proceed to thicken it, using an ounce and a half of butter and the same of flour, and stirring in the soup slowly.

All having been poured in, add the garnish, and strain into the saucepan the almond milk, using a piece of muslin in order to catch up the bits of nut. Let the mulligatunny come almost to the boil, and serve.

The chief points to observe are :-First of all the preparation of the chicken and the separate cooking of the paste or powder; next their amalgamation and the simmering with the addition of a pleasant sub-acid; then the straining, cooling, skimming, and thickening; and lastly, the introduction of the almond milk. Instead of almond milk, cocoanut milk made of the fresh or desiccated nut may obviously be used, and if a rich soup be desired a tablespoonful of cream, or a couple of raw yolks of eggs, may be stirred into the tureen with the soup, by degrees, just before serving.

With one shilling’s worth of giblets (easily purchased in London), a quart and a half of excellent chicken mulligatunny can be made on these lines. A coffee-cupful of milk may be included. No garnish of meat will be available, but that is of small consequence.

For mutton mulligatunny follow this recipe, substituting one pound of the scrag end of the neck or breast of mutton for the chicken. Veal may be used in the same way.

Notes

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