Mulligatawny Soup

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 3 lbs. raw chicken
  • 2 cloves
  • 4 qts. cold water
  • 1 cup tomato, strained
  • 2 sour apples, sliced
  • ½ green pepper, chopped fine
  • ¼ cup onion, sliced
  • teaspoon mace
  • ¼ cup celery, cut in cubes
  • 1 teaspoon chopped parsley
  • ¼ cup carrot, cut in cubes
  • 1 teaspoon sugar
  • 1 teaspoon curry powder
  • A little pepper
  • 1 tablespoon flour
  • ¼ cup butter or drippings
  • 1 teaspoon salt

Method

Cook vegetables and chicken in the fat until browned; add flour, curry powder, cloves and all the rest of the ingredients and cook slowly until the chicken is tender. Remove chicken and cut the meat in small pieces. Strain the soup and rub the vegetables through a sieve. Add the chicken to the strained soup. Season and serve hot, with boiled rice.