Mulligatawny Soup

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. lean mutton or rabbit or stewing veal or shin of beef or ox tail
  • 1 onion


Cut the meat in small pieces. Chop finely the onion and the apple. Heat the butter in a deep pan and in it quickly fry the onion, then the curry powder. Add the apple and cook it gently for a few minutes, then stir in the flour. Add the liquid, meat and salt, and bring slowly to simmering point, stirring all the time. Add the other vegetables, the herbs tied in muslin and a few drops of lemon j