Take a few squash and middle-sized
cucumbers, pare, cut them lengthwise
into slips, empty their seeds, and di-
vide them again into dice. Pare and
core four sour apples, or tomatoes,
and slice a couple of Spanish onions.
These last fry, slightly browning
them, in a large stewpan, with % lb.
of good, fresh butter. Throw in the
other vegetables before the butter has
acquired much color, and stir them
gently round. Shake the pan fre-
quently, and stew gently over a slow
fire until half done, when add from
two to three large table-spoonfuls of
good curry powder✪ Mulligatawny Soup, Vegetable, and stew the
vegetables until they will pulp, pour-
ing in boiling veal stock enough to
cover. Strain through a coarse hair
sieve, pressing the pulp with a wood-
en spoon. Add more stock, or even
water, if stock be not at hand, accord-
ing to the quantity of soup required,
and any additional seasoning — salt,
cayenne, or lemon-juice. Thicken if
necessary with a very little ground
rice or arrow-root, and serve with rice,
if liked ; but it should be, if properly
made, quite thick enough without any
addition. Time, two hours to pre-
pare.
Mulligatawny with Veal SOUPS
Onion Soup, Brown
Mulligatawny with Veal. — Prepare
on the previous day some good veal
stock ; cut two common-sized onions
into fine rings and fry them in 2 ozs.
of good, fresh butter ; just as they are
turning to a golden color, stir in three
table -spoonfuls of the best mulliga-
tawny paste you can procure. Bar-
rie’s Madras mulligatawny paste is
the best for this purpose. If, how-
ever, you cannot get it, then take
two heaped -up table -spoonfuls of
good curry powder, and mix it to a
paste very gradually with a little
veal stock and a few drops of lemon-
juice. If you do not wish the soup
to be very highly seasoned, use less
powder. When you have stirred the
paste or powder, as the case may be,
into the frying-pan with the onions,
add gradually enough of the stock
to make the mixture about the con-
sistency of a mayonnaise sauce. If
37ou like your soup rather sweet, add
some currant jelly, about a dessert-
spoonful ; the same quantity of good
chutney should also be added, and
three pints of the veal stock. Let it all
simmer together for twenty minutes.
Pound during this time 4 ozs. of co-
coa nut or 4 ozs. of sweet almonds in a
mortar, moistening with milk ; strain
the mixture into the soup, and then
take it off the fire ; pass it through a
tin strainer into a clean bowl ; skim
carefully, and when heating for use
thicken with butter and flour. Al-
low to reach boiling-point, then take
off the fire, and having put a small
cupful of fresh cream✪ Mulligatawny with Veal into the soup-
tureen, pour the soup on to it. Well-
boiled rice is generally sent to table
with this mulligatawny.
Mutton Broth. — Lean meat is best
for broth ; from 2 to 3 lbs. of the scrag
end of the neck is suited to the pur-
pose, and if for a plain broth, not
requiring much strength, allow a
quart of water to each pound of meat.
Put quite cold water on the meat, and
set it over a slow fire to heat grad-
ually. Simmer gently, and remove
the scum. When no more scum is
to be seen, and the meat is sufficiently
Page 415 · 3 recipe records on this page
Presented as published in 1902. 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
Take a few squash and middle-sized cucumbers, pare, cut them lengthwise into slips, empty their seeds, and divide them again into dice. Pare and core four sour apples, or tomatoes, and slice a couple of Spanish onions. These last fry, slightly browning them, in a large stewpan, with % lb. of good, fresh butter. Throw in the other vegetables before the butter has acquired much color, and stir them gently round. Shake 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 boiling 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 very little ground rice or arrow-root, and serve with rice, if liked ; but it should be, if properly made, quite thick enough without any addition. Time, two hours to prepare.
Mulligatawny with Veal SOUPS
Onion Soup, Brown
Mulligatawny with Veal. — Prepare on the previous day some good veal stock ; cut two common-sized onions into fine rings and fry them in 2 ozs. of good, fresh butter ; just as they are turning to a golden color, stir in three table -spoonfuls of the best mulligatawny paste you can procure. Barrie’s Madras mulligatawny paste is the best for this purpose. If, however, you cannot get it, then take two heaped -up table -spoonfuls of good curry powder, and mix it to a paste very gradually with a little veal stock and a few drops of lemonjuice. If you do not wish the soup to be very highly seasoned, use less powder. When you have stirred the paste or powder, as the case may be, into the frying-pan with the onions, add gradually enough of the stock to make the mixture about the consistency of a mayonnaise sauce. If you like your soup rather sweet, add some currant jelly, about a dessertspoonful ; the same quantity of good chutney should also be added, and three pints of the veal stock. Let it all simmer together for twenty minutes. Pound during this time 4 ozs. of cocoa nut or 4 ozs. of sweet almonds in a mortar, moistening with milk ; strain the mixture into the soup, and then take it off the fire ; pass it through a tin strainer into a clean bowl ; skim carefully, and when heating for use thicken with butter and flour. Allow to reach boiling-point, then take off the fire, and having put a small cupful of fresh cream into the souptureen, pour the soup on to it. Wellboiled rice is generally sent to table with this mulligatawny.
Mutton Broth. — Lean meat is best for broth ; from 2 to 3 lbs. of the scrag end of the neck is suited to the purpose, and if for a plain broth, not requiring much strength, allow a quart of water to each pound of meat. Put quite cold water on the meat, and set it over a slow fire to heat gradually. Simmer gently, and remove the scum. When no more scum is to be seen, and the meat is sufficiently
Records on this page
Mulligatawny Soup, VegetableMulligatawny with VealOnion Soup, Brown