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A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
MULLIGATAWNY SOUP(Soups) - (The International Jewish Cook Book)
Add to three quarts of liquor, in which fowls have been boiled, the
following vegetables: three onions, two carrots, and one head of celery
cut in small dice. Keep the kettle over a high heat until soup reaches
the boiling point; then place where it will simmer for twenty-five
minutes. Add one tablespoon of curry powder, one tablespoon of flour
mixed together; add to the hot soup and cook five minutes. Pass through
a sieve. Serve with small pieces of chicken or veal cut in it.
MULLIGATAWNY SOUP2 quarts Stock
1/2 oz. Curry Powder
1 oz. Flour--1d.
1 oz. Butter--1d.
The liquor in which poultry or a rabbit has been boiled is the
best for this soup. Slice up the apple, onion, and carrot, and fry them
in the butter; sprinkle over the curry powder and flour and brown that
too; pour over the boiling stock and stir until it boils up, simmer
gently for one hour, then rub through a sieve and return to the
saucepan. Bring to the boil, flavour with salt and lemon juice. Pour
into a warm tureen and serve. Send well-boiled rice to the table with
Mulligatawny SoupDivide a large chicken into neat pieces; take a
knuckle of veal, and chop it up; put all into a large saucepan, and add
one gallon of water; salt; boil for three hours or until reduced
one-third. Put an ounce of butter in a hot frying pan, cut up two red
onions, and fry them in the butter. Into a half pint of the stock put
two heaping tablespoonfuls of curry powder; add this to the onion, then
add the whole to the soup, now taste for seasoning. Some like a little
wine, but these are the exception and not the rule. Before serving add
half a slice of lemon to each portion. Many prefer a quantity of rice to
be added to the soup before it is finished; the rice should be first
well washed and parboiled.
Mulligatawny Soup1 1/2 pints soaked haricot beans.
3 quarts water.
2 large carrots.
2 large turnips.
1 large onion.
2 ounces butter.
2 teaspoons salt.
2 dozen peppercorns.
1/2 ounce curry powder.
1/2 ounce flour.
Place the beans, water, onion and leek in a large saucepan and place on
the fire. Slice the carrots and turnips and fry in one ounce of butter
until slightly brown. Add them to the beans and boil altogether for one
hour, then add salt and peppercorns. Boil for another hour, strain,
return to the saucepan and thicken with the flour, curry powder, and one
ounce of butter made into a paste. Stir until it has boiled for three
minutes. Strain again if necessary before serving. Serve boiled rice in
Curry Or Mulligatawny SoupBoil a large chicken or fowl in a pint of water till half done; add a
table-spoonful of curry powder, with the juice of one lemon and a half;
boil it again gently till the meat is done.
For a large party you must double the quantity of all the articles, and
always proportion the water to the quantity of gravy you think the meat
Mulligatawny Soup No 1Cut in pieces three fowls; reserve the best pieces of one of them for
the terrine; cut the remainder very small: add to them a pound of lean
ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions,
pickles of any kind that are of a hot nature, and about four
table-spoonfuls of good curry-powder. Cover the ingredients with four
quarts of strong veal stock, and boil them till the soup is well
flavoured: then strain that to the fowl you have reserved, which must be
fried with onions. Simmer the whole till quite tender, and serve it up
with plain boiled rice.
Mulligatawny Soup No 2Boil a knuckle of veal of about five pounds weight; let it stand till
cold; then strain, and fry it in a little butter. Strain the liquor, and
leave it till cold; take the fat off. Fry four onions brown in butter,
add four dessert spoonfuls of curry-powder, a little turmeric, a little
cayenne; put all these together in the soup. Let it simmer for two
hours, and if not then thick enough, add a little suet and flour, and
plain boiled rice to eat with it; and there should be a chicken or fowl,
half roasted, and cut up in small pieces, then fried in butter of a
light brown colour, and put into the soup instead of the veal, as that
is generally too much boiled.
Mulligatawny Soup No 3Have some good broth made, chiefly of the knuckle of veal: when cold
skim the fat off well, and pass the broth when in a liquid state through
the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is
preferable to rabbit,) fry it well, with four or five middle-sized
onions shred fine; shake a table-spoonful of curry-powder over it, and
put it into the broth. Let it simmer three hours, and serve it up with a
seasoning of cayenne pepper.
Nelson's Mulligatawny SoupSoaked in cold water for a quarter of an hour, and then boiled for
fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
delicious. It should be eaten with boiled rice; and for those who like
the soup even hotter than that in the above preparation, the
accompanying rice may be curried. In either case the rice should be
boiled so that each grain should be separate and distinct from the
Mulligatawny SoupEnglish cooks generally err in making both mulligatawny and curries too
hot. It is impossible to give the exact quantity of the powder, because
it varies so much in strength, and the cook must therefore be guided by
the quality of her material. Mulligatawny may be made cheaply, and be
delicious. The liquor in which meat or fowl has been boiled will make a
superior soup, and fish-liquor will answer well. Slice and fry brown
four onions, quarter, but do not peel, four sharp apples; boil them in
three pints of stock until tender, then rub through a sieve to a pulp.
Boil this up in the soup, skimming well; add the contents of a tin of
Nelson's Extract of Meat, and stir in two ounces of flour and the
curry-powder, mixed smooth in half-a-pint of milk. Any little pieces of
meat, fowl, game, or fish may be added as an improvement to the soup.
Just before serving taste that the soup is well-flavoured; add a little
lemon-juice or vinegar.
Thin Mulligatawny SoupTo a quart of the liquor in which a fresh haddock has been boiled, add
half-a-pint of water in which onions have been boiled. Stir into this,
after it has been skimmed, and whilst boiling, the contents of a tin of
Nelson's Extract of Meat, and a teaspoonful of curry-powder; let it boil
up; add the juice of half a lemon and serve.
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