ham, all sliced ; fry them a little with an ounce of curry-
powder, a teaspoonful of turmeric, a tablespoonful of Hour,
to form a thickening, Avhich dilute with three pints of white
broth ; take two small chickens, which cut up as for a
fricassee, and put them into your stew-pan, stirring until
it boils ; your soup must not be thick, oi it will not throw
up the scum ; skim it carefully. As soon as the chickens
are done, take them out and trim them ; put them into
another stew-pan, to which transfer the soup, ru^ ^ ^ through
a tammy. A plate of hot boiled rice is alwa}s sent up
Avith this soup.
73. White Mulligatawny Soup✪ Mulligatawny Soup.
Mix the above gradually with a liquor formed o± six
yolks of eggs, half a pint of cream, and the same quantity
of almond milk, Avith a lump of butter the size of a walnut
broken in small pieces. If to be kept hot, put it in the bain-
marie or metal bath.
74. Another Mulligatawny Soup.
Break and wash a knuckle of veal, and put it to boil
in three quarts of water, with a quarter of an ounce of
Jamaica peppercorns. Place skewers at the bottom of your
stew-pan to prevent the meat from sticking. Add a
few slices of lean bacon. Skim the stock carefully when
it comes to the boil, and let it simmer an hour and a halt
before straining it. Cut three pounds of breast of veal
into small pieces, adding the trimming, bones, and gristle of
the breast to the water in which the knuckle is put to
boil. Fry the pieces of veal and six sliced onions in a deep
stewpan to a golden brown. Put the strained stock to these ;
slcim carefully ; and when the soup and meat have simmered
118 THE THOROUGH GOOD COOK.
three-quarters of an hour, mix two dessertspoonfuls of eurry
powder, and the same quantity of lightly browned flour, mixed
to a smooth Latter, with salt and ca3"enne to taste. Add
these to the soup, and stew and simmer till the meat is
quite tender.
This soup may be made of fowls cut in pieces ; of rabbits,
er mutton cutlets ; but is best when made of well-fed veal.
For East Indian palates, shallots, mace, and ginger may be
employed ; but the quantity^ must be left to the discretion
of the coolv. Curry or Mulligatawny soup may be varied
in fifty ways. Good stocks and the curry seasonings are the
essentials ; and next, the carefull}- boiled rice which should
always be served with the soup.
75. Rabbit Soup.
C*ut an old rabbit into pieces, put these into a quart
of water, boil it well ; take out all the bones, and beat the
meat in a marble mortar, as for potting; add a little salt,
mace, and white pepper, to your taste ; stir it into the liquor
the rabbit was boiled in, Avith the addition of some cream✪ Rabbit Soup.
This is the cheapest form of my beloved " Potage h la
Reine" (Nos. 60, 61, 62). You ought to be able to get a
good enough rabbit for tenpence.
76. Ivory Soup (Potage a I'lvoire).
Remove the lungs, the heart, and the liver from a fowl :
then put it into a saucepan Avitli some white stock ; skim and
put in two carrots stuck with cloves, celery, a leek, Avith a
little salt. Boil gently for an hour and a quarter ; then
drain off all the vegetables and clarify the liquor. Remove
SOUPS. 119
Page 76 · 3 recipe records on this page
Presented as published in 1895. 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
ham, all sliced ; fry them a little with an ounce of curry powder, a teaspoonful of turmeric, a tablespoonful of Hour, to form a thickening, which dilute with three pints of white broth ; take two small chickens, which cut up as for a fricassee, and put them into your stew-pan, stirring until it boils ; your soup must not be thick, or it will not throw up the scum ; skim it carefully. As soon as the chickens are done, take them out and trim them ; put them into another stew-pan, to which transfer the soup, run it through a tammy. A plate of hot boiled rice is always sent up with this soup.
73. White Mulligatawny Soup.
Mix the above gradually with a liquor formed of six yolks of eggs, half a pint of cream, and the same quantity of almond milk, with a lump of butter the size of a walnut broken in small pieces. If to be kept hot, put it in the bain-marie or metal bath.
74. Another Mulligatawny Soup.
Break and wash a knuckle of veal, and put it to boil in three quarts of water, with a quarter of an ounce of Jamaica peppercorns. Place skewers at the bottom of your stew-pan to prevent the meat from sticking. Add a few slices of lean bacon. Skim the stock carefully when it comes to the boil, and let it simmer an hour and a halt before straining it. Cut three pounds of breast of veal into small pieces, adding the trimming, bones, and gristle of the breast to the water in which the knuckle is put to boil. Fry the pieces of veal and six sliced onions in a deep stewpan to a golden brown. Put the strained stock to these ; skim carefully ; and when the soup and meat have simmered
three-quarters of an hour, mix two dessertspoonfuls of curry powder, and the same quantity of lightly browned flour, mixed to a smooth batter, with salt and cayenne to taste. Add these to the soup, and stew and simmer till the meat is quite tender.
This soup may be made of fowls cut in pieces ; of rabbits, or mutton cutlets ; but is best when made of well-fed veal. For East Indian palates, shallots, mace, and ginger may be employed ; but the quantity must be left to the discretion of the cook. Curry or Mulligatawny soup may be varied in fifty ways. Good stocks and the curry seasonings are the essentials ; and next, the carefull}- boiled rice which should always be served with the soup.
75. Rabbit Soup.
C*ut an old rabbit into pieces, put these into a quart of water, boil it well ; take out all the bones, and beat the meat in a marble mortar, as for potting; add a little salt, mace, and white pepper, to your taste ; stir it into the liquor the rabbit was boiled in, Avith the addition of some cream.
This is the cheapest form of my beloved " Potage h la Reine" (Nos. 60, 61, 62). You ought to be able to get a good enough rabbit for tenpence.
76. Ivory Soup (Potage a I'lvoire).
Remove the lungs, the heart, and the liver from a fowl : then put it into a saucepan Avitli some white stock ; skim and put in two carrots stuck with cloves, celery, a leek, Avith a little salt. Boil gently for an hour and a quarter ; then drain off all the vegetables and clarify the liquor. Remove
Records on this page
Hotch-PotchMulligatawny SoupRabbit Soup