Mulligatawny Soup


  • pounds lean mutton or 1 rabbit
  • 2 tablespoons butter or dripping
  • 2 onions, diced
  • 1 carrot, diced
  • 1 small turnip, diced
  • 1 cooking apple, diced
  • 1 tablespoon curry powder
  • 1-2 tablespoons flour
  • 3 pints cold water
  • 1 small bouquet garni
  • salt and freshly ground black pepper
  • squeeze of lemon juice
  • ½ pint hot milk or cream
  • boiled rice


Wipe the meat and cut it in small pieces away from the bone. (If using a rabbit, wash it well and let it soak for ½ hour in cold water with a little salt. Lift it out, dry, and cut into small joints.) Melt the butter or dripping in a saucepan; add diced vegetables and apple; sauté until onion is transparent and soft. Sprinkle with curry powder and flour, and mix well. Add meat, water, bouquet garni, and salt and freshly ground black pepper, to taste; stir soup and allow to simmer slowly for 1½ to 2 hours, skimming when necessary.

Just before serving: strain through a fine sieve into a clean bowl. Lift out the best pieces of meat to serve in the soup, and rub as much as possible of the remainder through the sieve. Rinse out the saucepan and return the soup to it with the meat. Correct seasoning; add a little lemon juice and hot milk or cream just before serving. Serve the soup in a hot soup tureen and serve boiled rice separately.