Cassell's dictionary of cookery

Mullagatawny Soup (another way).— See Indian Mullagatawny Soup. Mullagatawny Soup, CalTs Head.— Prepare a calf's head as for mock-turtle, put it into a stewpan with a cow-heel, cover with four quarts of water, and boil until tender. When cold cut off the meat from the bones, and brown them lightly in a little butter, with four shred onions. Put the meat back into the stock, and add curry, flavoured to taste. This time it will bear more cayenne, Harvey's sauce, or any other sauce that may be esteemed. Rice in a separate dish should always accompany mullagatawny soup. Mullagatawny Soup, Fowl.— Boil a fowl in good veal stock, or with a knuckle of veal and half a pound of minced ham. When the fowl is nearly done take it and the knuckle out, strain the stock, cut up the fowl into convenient-sized pieces, and replace vdth the stock. Then add a table-spoonful of curry, flavoured to taste, a cupful of curds, a little salt, and an ounce of butter for each quart of soup. Mullagatawny, Household.— Boilfour pounds of veal or beef in two quarts of water, until the broth is strong. Skim frequently. Cut two onions and two cloves of garlic into slices, fry them in a little butter to a nice brown, put them with the meat and stock into a stewjian, and add two table-spoonfuls of plain curry powder mixed with a little brown floui-, and stew twenty minutes. Serve with a dash of lemon. Time to simmer meat, four hours. MUL (431 ) MITM Mullagatawny Soup, Rabbit. — Cut up two young rabbits into small pieces, fry them in butter until they are nearly dressed enough, with four onions sliced finely. Place these in a stewpan, poiu- in a quart of stock, and simmer for an hour. Then take out the rabbit, and strain off the onions ; replace the rabbit in the stewpan with two more quarts of stock, as good as you wish to make it, and when it boils stii- in two table-spoonfuls of curry powder, flavoured as you may prefer; add mango pickles, &c., just before serving. Fowl may be served in the same way. Mullagatawny Vegetable,— Take five or six young vegetable-marrows, and the same of middle-sized cucumbers, pare, cut them length-^N^se into slips, empty their seeds, and divide them again into dice. Pare and core four soiu- apples or tomatoes, and slice a couple of Spanish onions. These last fry, slightly browning them, in a large stewpan, with a quarter of a pound of good fresh butter. Throw in the other vegetables before the butter has acquired much colour, and stir them gently round. 8hakc the pan frequently, and stew gently over a slow fire until half done, when add from two to three large table-spoonfuls of good curry powder, and stew the vegetables until they will pulp, pouring in boihng veal stock enough to cover. Strain through a coarse hair-sieve, pressing the pulp with a wooden spoon. Add more stock, or even water, if stock be not at hand, according to the quantity of soup required, and any additional seasoning — salt, cayenne, or lemon- juice. Thicken if necessary with a verj' little ground rice or arrowroot, and serve with rice, if liked ; but it should be, if properly made, quite thick enough without any addition. Time, two hours to prepare. Sufficient, two quarts for eight persons.