Mullagatawny Soup from Modern Cookery for Private Families by Eliza Acton
Slice, and fry gently in some good butter three or four large onions, and when they are of a fine equal amber-colour lift them out with a slice and put them into a deep stewpot, or large thick sauc...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Stockpot
- Saucepan
Ingredients
- cocoa-nut, 3 to 4 oz.
- mango stewed in the soup 3 to 4 minutes. Or, onions, 3 to 6
- Flesh of part of calf’s head and sweetbread, 15 minutes or more.
- currie-powder and thickening each, 2 large tablespoonsful: 20 minutes.
- with 2 of browned flour meat and all simmered together 20 minutes or more
- large onions, 4 to 6
- Juice of lemon, 1 small; or part of pickled
- Rabbit, 1, or the best joints of, 2, or fowl, 1
- Chili vinegar, 1 tablespoonful, or lemon-juice, 2 tablespoonsful.
- flour or arrow-root, 1 teaspoonful boiled 2 minutes, and stirred to the soup.
- Thick cream, 1 cupful
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