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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.

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MULLIGATAWNY SOUP

2 quarts Stock

1 Apple

1 Onion

1 Carrot--1d.

1/2 oz. Curry Powder

1 oz. Flour--1d.

1 oz. Butter--1d.

Total Cost--3d.

Time--One Hour

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
this soup.

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Mulligatawny Soup

Divide 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.

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Mulligatawny Soup

1 1/2 pints soaked haricot beans.

3 quarts water.

2 large carrots.

2 large turnips.

1 large onion.

1 leek.

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

another dish.

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Curry Or Mulligatawny Soup

Boil 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

will yield.

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Mulligatawny Soup No 1

Cut 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.

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Mulligatawny Soup No 2

Boil 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.

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Mulligatawny Soup No 3

Have 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.

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Nelson's Mulligatawny Soup

Soaked 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

rest.

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Mulligatawny Soup

English 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.

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Thin Mulligatawny Soup

To 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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