Mrs Beetons Soups Revisited
Mullagatawny Soup
1 Fowl or Rabbit
2.25lt (4 pints) Medium Stock
6 Onions
4 Slices Lean Bacon
25g (1oz) Ground Almonds
2 tbsp Curry Powder
1 Clove Garlic
Lemon Pickle or Mango Juice, to taste.
Slice and fry the onions to a nice colour.
Line the saucepan with the bacon.
Cut the fowl or rabbit into small joints and slightly brown them.
Add to the fried onions, garlic and stock.
Simmer gently until the meat is tender.
Skim very carefully and when the meat is done, rub the curry powder to a smooth batter.
Add it to the soup with the almonds, which must be first pounded with a little of the stock.
Put in seasoning and lemon pickle or mango juice to taste.
Serve boiled rice with it.
Time: 2 hours.
Sufficient for 8 persons.
Seasonable in winter.
Note: This soup can also be made with breast of veal or calf’s head.
Vegetable Mullagatawny is made with veal stock, by boiling and pulping chopped vegetable marrow, cucumbers, onions and tomatoes and seasoning with curry powder and cayenne.
Nice pieces of meat, good curry powder and strong stock, are necessary to make this soup good.
MULLAGATAWNY SOUP
174. INGREDIENTS - 2 tablespoonfuls of curry powder, 6 onions, 1 clove of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or mango-juice, to taste; 1 fowl or rabbit, 4 slices of lean bacon; 2 quarts of medium stock, or, if wanted very good, best stock.
Mode - Slice and fry the onions of a nice colour; line the stewpan with the bacon; cut up the rabbit or fowl into small joints, and slightly brown them; put in the fried onions, the garlic, and stock, and simmer gently till the meat is tender; skim very carefully, and when the meat is done, rub the curry powder to a smooth batter; add it to the soup with the almonds, which must be first pounded with a little of the stock. Put in seasoning and lemon-pickle or mango-juice to taste, and serve boiled rice with it.
Time - 2 hours.
Average cost, 1s. 6d. per quart, with stock No. 105.
Seasonable in winter.
Sufficient for 8 persons.
Note - This soup can also be made with breast of veal, or calf’s head. Vegetable Mullagatawny is made with veal stock, by boiling and pulping chopped vegetable marrow, cucumbers, onions, and tomatoes, and seasoning with curry powder and cayenne. Nice pieces of meat, good curry powder, and strong stock, are necessary to make this soup good.
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