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Mulligatawny Soup.
TO MAKE TWO QUARTS.
Ingredients.
Veal. 1 Carrot. 2 Onions. 1 Turnip. 1/4 lb. of Ham. 3 Apples. Curry powder.
Method.
1. Take a small knuckle of veal. 2. Cut it up. 3. Break the bones, and put them into a stewpan with one ounce and a
half of butter, a quarter of a pound of lean ham, a small carrot and turnip, two onions, and three apples, all cut into quarters. 4.
Add half a pint of water. 5. Set the stewpan over a brisk fire, move the meat frequently with a wooden spoon. 6. Let it remain
until the bottom of the stewpan is covered with a brownish glaze. 7. Now add two or three tablespoonfuls of curry-powder, (8)
one of curry paste, and (9) a quarter of a pound of flour. 10. Stir in. 11. Add four or five pints of water, half a
teaspoonful of salt, half a teaspoonful of sugar. 12. Boil up. 13. Place it at the corner of the fire, and simmer for two hours
and a half. 14. Skim off all the fat. 15. Strain through a tammy into another stewpan. 16. Trim some of the pieces of
veal and put them back into the stewpan. 17. Boil up, and serve plain boiled rice, on a separate dish.
Ox-tails, or pieces of rabbit, or fowl, left from a previous dinner, may be served instead of veal, or the pieces of veal may be prepared
separately, and the soup strained over them in the tureen.
PRECAUTIONS.-Have a good curry powder, and thoroughly mix it, and give constant attention till the water is added.
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