Mullagatawny Soup Recipe
Cut four onions, one carrot, two turnips, and one head of celery
into three quarts of liquor, in which one or two fowls have been
boiled; keep it over a brisk fire till it boils, then place
it on a corner of the stove, and let it simmer twenty minutes; add
one tablespoonful of currie powder, and one tablespoonful of flour;
mix the whole well together, and let it boil three minutes; pass
it through a colander; serve with pieces of roast chicken in it;
add boiled rice in a separate dish. It must be of good yellow color,
and not too thick. If you find it too thick, add a small amount of boiling
water and a teaspoonful of sugar. ½ veal and ½ chicken answers
A dish of rice, to be served separately with this soup, must be
thus prepared: put three pints of water in a saucepan and one tablespoonful
of salt; let this boil. Wash well, in three waters, ½ a pound
of rice; strain it, and put it into the boiling water in saucepan.
After it has come to the boil, which it will do in about two minutes, let
the Mullagatawny soup boil
twenty minutes; strain it through a colander, and pour over
it two quarts of cold water. This will separate the grains of rice.
Put it back in the saucepan, and place it near the stove until hot
enough to send to the table. This is also the proper way to boil
rice for curries. If these directions are strictly carried out every
grain of the rice will separate, and be thoroughly cooked.