Mulligatawny Soup Recipe
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.