Recipe: Mulligatawny Soup

If a highly seasoned SOUP is desired, mulligatawny, although not a particularly cheap SOUP, will be found very satisfactory. The curry powder that is used adds an unusual flavor that is pleasing to many people, but if it is not desired, it may be omitted.

MULLIGATAWNY SOUP
(Sufficient to Serve Eight)

  •  3 lb. CHICKEN
  •  1 lb. veal
  •  4 qt. cold water
  •  2 onions
  •  1 Tb. butter
  •  4 peppercorns
  •  4 cloves
  •  1 stalk celery
  •  1 Tb. curry powder
  •  1 tsp. salt
  •  1/4 tsp. pepper
  •  1 lemon

Cut up the CHICKEN and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat. Simmer together slowly until the CHICKEN is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, CHICKEN, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each SOUP dish.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)