Clear Mullagatawny Soup


Cut four large peeled onions and two sour apples in very thin slices, and put them into a stewpan with two ounces of butter and a bunch of herbs, such as thyme, parsley, and bayleaf; fry for fifteen to twenty minutes; then mix with them a tablespoonful of Marshall’s curry powder, a tablespoonful of tamarinds, the juice of one lemon, one tablespoonful of chutney, six cardamons, two Jamaica peppercorns pounded, two ounces of glaze, six pints of good stock, and any roast game or poultry bones; bring to the boil, then skim and allow the stock to cook gently for about one hour; then strain and remove the fat, and clarify; strain off through a clean soup cloth, and return to the bain marie to get hot; then serve with little round pieces of cooked game or poultry in the tureen, and have plainly boiled rice handed on a plate, —See ‘Rice for Curry.’