Mulligatawny Soup Recipe
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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