The Stock for Mulligatawny can be made on either a meat
and poultry, a fish, or a vegetable foundation. For the first
any trimmings will do, with a pound of broken bones, some
bacon rind, an ounce of glaze, two onions, one carrot, and a
bunch of herbs. For Fish, use a cod’s head, or a pound of fish
cuttings. For Vegetable Stock weigh, when trimmed and cut
up, half a pound of carrots, of leeks, and of onions. If
turnips are quite young half a pound of them may be used,
but they are apt to be too strong. Add one ounce of celery, a
bunch of parsley, a sprig of thyme and another of marjoram.
Put all these into a stewpan with four ounces of butter, fry till
the vegetables turn red, and then add two quarts of hot water.
Boil and skim, then put the broth back and add half an ounce
of salt, a quarter of an ounce of black pepper-corns, and half
a pint measure of green peas✪ Mulligatawny Soup, with their shells cut into strips.
If peas are not in season a pint of French beans may be used,
or both peas and French beans can be added. Simmer for one
hour, skim off all fat, and strain the broth into a basin through
a tamis-cloth.
Wyvern proceeds : Having prepared three pints of stock, and
set it in a bowl
1. Take two tablespoonfuls of scraped or dessicated cocoa-
nut, and two of ground sweet almonds, or use almonds only ;
put this in a bowl and pour over it a breakfast-cupful (two
gills) of boiling water, cover the bowl with a cloth, and let the
nuts steep till wanted.
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 stewpan, 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 mulligatawny
paste, and a dessertspoonful of creme 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.
MULLIGATAWNY SOUP
4i
4. Next put in a coffeecupful of the broth, mix well,
increase the heat below the stewpan, 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 broth through the block-tin strainer
to get rid of pieces of onion, etc.
7. If at all lumpy the soup must be again strained, and
then the nutty infusion, squeezed through muslin, must be
pressed into it.
8. Heat up almost to boiling point and serve.
If rice is handed it should be boiled like rice for curry,
and tinted (if thought necessary) with a saltspoonful of
turmeric. A lemon cut in quarters should always be handed
with Mulligatawny.
The above recipe is for thin Mulligatawny. If the richer
thick kind, or the more difficult clear sort, or Ox-tail and
Mulligatawny soup, the queue de boeuf a la Indienne of London
clubs, are wanted Wyvern gives excellent recipes for all.
Dessicated cocoa-nut and ground sweet almonds can be
bought at any good grocer’s ; the nutty milk produced by them is
a most important ingredient in Mulligatawny. Mulligatawny
paste should be procured from some first-rate shop. In its
absence a dessertspoonful of curry powder and the same of
curry paste might be used.
Page 20 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Stock for Mulligatawny can be made on either a meat and poultry, a fish, or a vegetable foundation. For the first any trimmings will do, with a pound of broken bones, some bacon rind, an ounce of glaze, two onions, one carrot, and a bunch of herbs. For Fish, use a cod’s head, or a pound of fish cuttings. For Vegetable Stock weigh, when trimmed and cut up, half a pound of carrots, of leeks, and of onions. If turnips are quite young half a pound of them may be used, but they are apt to be too strong. Add one ounce of celery, a bunch of parsley, a sprig of thyme and another of marjoram. Put all these into a stewpan with four ounces of butter, fry till the vegetables turn red, and then add two quarts of hot water. Boil and skim, then put the broth back and add half an ounce of salt, a quarter of an ounce of black pepper-corns, and half a pint measure of green peas, with their shells cut into strips. If peas are not in season a pint of French beans may be used, or both peas and French beans can be added. Simmer for one hour, skim off all fat, and strain the broth into a basin through a tamis-cloth.
Wyvern proceeds : Having prepared three pints of stock, and set it in a bowl
1. Take two tablespoonfuls of scraped or dessicated cocoanut, and two of ground sweet almonds, or use almonds only ; put this in a bowl and pour over it a breakfast-cupful (two gills) of boiling water, cover the bowl with a cloth, and let the nuts steep till wanted.
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 stewpan, 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 mulligatawny paste, and a dessertspoonful of creme 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.
MULLIGATAWNY SOUP
4. Next put in a coffeecupful of the broth, mix well, increase the heat below the stewpan, 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 broth through the block-tin strainer to get rid of pieces of onion, etc.
7. If at all lumpy the soup must be again strained, and then the nutty infusion, squeezed through muslin, must be pressed into it.
8. Heat up almost to boiling point and serve.
If rice is handed it should be boiled like rice for curry, and tinted (if thought necessary) with a saltspoonful of turmeric. A lemon cut in quarters should always be handed with Mulligatawny.
The above recipe is for thin Mulligatawny. If the richer thick kind, or the more difficult clear sort, or Ox-tail and Mulligatawny soup, the queue de boeuf a la Indienne of London clubs, are wanted Wyvern gives excellent recipes for all.
Dessicated cocoa-nut and ground sweet almonds can be bought at any good grocer’s ; the nutty milk produced by them is a most important ingredient in Mulligatawny. Mulligatawny paste should be procured from some first-rate shop. In its absence a dessertspoonful of curry powder and the same of curry paste might be used.
Records on this page
Mulligatawny Soup