THICK 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 (27)
For the stock
For the soup base
Optional addition
Instructions (18)
  1. Prepare three pints of stock, strain, cool, and skim it. Set in a bowl.
  2. Take two tablespoonfuls of scraped or desiccated cocoanut and two of ground sweet almonds. Put this in a bowl and pour over it a breakfast-cupful of boiling water. Cover the bowl with a cloth, and let the nut steep till required.
  3. Mince up small two ounces of shallots or mild onion with one small clove of garlic.
  4. Melt an ounce and a half of butter at the bottom of a two-quart stew-pan.
  5. Put in the mince and let it fry over a low fire slowly till it begins to turn brown.
  6. Add two full tablespoonfuls of mulligatunny paste, or curry powder and paste, and a dessertspoonful of crème de riz.
  7. Cook slowly for seven minutes, still over a low fire, stirring the mixture with a wooden spoon.
  8. If too dry, add a little butter.
  9. Put in a coffee-cupful of the broth and mix well.
  10. Increase the heat below the stew-pan, and by degrees add the whole of the broth—three pints altogether.
  11. Bring this to the boil, skimming off the scum.
  12. Simmer for a quarter of an hour.
  13. Pass the liquid through the block-tin strainer to get rid of pieces of onion, &c.
  14. Thicken it with an ounce of butter and an ounce and a half of flour.
  15. If at all lumpy, strain the soup again.
  16. Squeeze the nutty infusion through muslin and pass it into the soup.
  17. Heat up almost to boiling-point, and then serve.
  18. Optional: Mix the yolk of an egg (wholly separated from the white) with a coffee-cupful of the soup off the fire, and stir into the soup at the last moment.
Original Text
THICK MULLIGATUNNY. For this the stock need not necessarily be made of choice soup-meat: a pound or so of fresh bones well broken, trimmings of cutlets or fresh giblets, with a bacon bone or rind, an ounce of glaze or spoonful of beef extract, two onions, a carrot, and seasoning, when boiled down properly will yield a broth quite good enough for our purpose. Having prepared three pints of this, strained, cooled, and skimmed it, set in a bowl, and proceed as follows:— 1. Take two tablespoonfuls of scraped, or desiccated cocoanut, and two of ground sweet almonds; put this in a bowl and pour over it a breakfast-cupful of boiling water; cover the bowl with a cloth, and let the nut steep till required. 2. Now mince up small two ounces of shallots or mild onion with one small clove of garlic. Melt an ounce and a half of butter at the bottom of a two-quart stew-pan, put in the mince, and let it fry over a low fire slowly till it begins to turn brown, then add two full tablespoonfuls of mulligatunny paste, or curry powder and paste, and a dessertspoonful of crème de riz. 3. Cook slowly now for seven minutes, still over a low fire, stirring the mixture with a wooden spoon, and if too dry adding a little butter. 4. Next put in a coffee-cupful of the broth, mix well, increase the heat below the stew-pan, and by degrees add the whole of the broth—three pints altogether. 5. Bring this to the boil, skimming off the scum, and then simmer for a quarter of an hour. 6. After this pass the liquid through the block-tin strainer to get rid of pieces of onion, &c., and then proceed in the usual way to thicken it with an ounce of butter and an ounce and a half of flour. 7. If at all lumpy the soup must be again strained, and then the nutty infusion, squeezed through muslin, must be passed into it. 8. Heat up almost to boiling-point, and then serve. N.B. The yolk of an egg, wholly separated from the white, may be mixed with a coffee-cupful of the soup off the fire, and stirred into the soup at the last moment.
Notes
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