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Mullagatawny Soup

This is a soup of any kind flavoured with curry-powder. It is highly stimulating, gives tone and vigour to the digestive organs, and is frequently acceptable in very hot or very cold climates. Nevertheless, we do not recommend its frequent use, though it may occasionally be resorted to on festive occasions. If a plain curry or mullagatawny soup is preferred, mix the powder with an equal quantity of browned flour and a little cold stock or broth, which may be put in with the meat of the soup half an hour before serving. Soft meats, fowl, etc., may be wholly stewed in this curry stock, though the finer sorts of curries will not admit of this, mangoes, tamarinds, etc., taking only a few minutes; but the experienced cook will readily distinguish and determine on such additions. With a plain curry there should be a flavouring of lemon-acid just before serving. The housekeeper will readily understand that any good stock soup may be converted into mullagatawny or curry soup, but as it usually occupies considerable space in every cookery-book, we add a few examples, pointing from the simple soup above mentioned to more expensive dishes.