Tuesday, July 22, 2008

Mulligatawny Soup

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.

(Sufficient to Serve Eight)

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