Mulligatawny Soups

Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 5 cups White Stock II.
  • 1 cup tomatoes.
  • Onion, cut in slices, ¼ cup each.
  • Carrot, cut in cubes ¼ cup each.
  • Celery, cut in cubes ¼ cup each..
  • 1 pepper, finely chopped.
  • 1 apple, sliced.
  • 1 cup raw chicken, cut in dice.
  • ¼ cup butter.
  • cup flour.
  • 1 teaspoon curry powder.
  • Blade of mace.
  • 2 cloves.
  • Sprig of parsley.
  • Salt and pepper.

    Method

    French Chef.

    Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.