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Mulligatawny Soup
salt, pepper, cayenne ½ cup cooked chicken 1/2 cup green apple 1 tablespoon tomato catsup 1 cup boiled rice 2 tablespoons chopped cooked ham 2 cups tomato 1 tablespoon carrot 4 cloves 1 teaspoon curry powder 1 teaspoon chopped parsley 1 lemon sliced Melt butter, add vegetables, and cook five minutes.
Add remaining ingredients, except lemon, and cook one half hour. Serve garnished with lemon. 1 can green turtle 4 cups brown stock 4 cloves, 6 peppercorns bit of bay leaf blade of mace cayenne 1 sliced lemon fat in cubes. one half hour.
A curry-spiced tomato and chicken soup of the Anglo-Indian type, thickened only by the rice served in it. The method is brief: sweat the vegetables in butter, then simmer everything else together for half an hour.
- Bloom the curry powderAdd the teaspoon of curry powder to the butter and vegetables during the initial five minutes of cooking rather than with the liquids. Curry powder of this era was a raw spice blend, and it tastes dusty unless it meets hot fat first.
- The vegetables to sweatThe tablespoon of carrot and the apple belong in the butter at the start. The tomato, catsup, ham, chicken, cloves and parsley go in for the half-hour simmer.
- Green appleA tart cooking apple, peeled and finely chopped. The quantity survives only as 'cup' in this printing; it supplies the sweet-sour note that curried soups of this school depend on.
- TomatoTwo cups probably means canned tomato with its juice, or fresh tomato stewed down. Crush or sieve it if you want a smoother body.
- RiceThe recipe adds the boiled rice with everything else, but it can be kept separate, spooned into the bowls and the soup ladled over, so it does not swell and turn the soup to porridge.
- Cooked chicken and hamBoth are leftovers, cut small. Because they are already cooked, they need only to heat through; add them in the last ten minutes if you want them tender rather than shredded.
- Whole clovesFour cloves will dominate two cups of tomato if left in. Tie them in a scrap of cloth or fish them out before serving.
- Lemon garnishA thin slice floated in each bowl, added at the table. Simmered in the soup the rind turns bitter.
- YieldAbout four small servings, in the period's manner of a first course rather than a meal.
Mulligatawny is the best-travelled of the Anglo-Indian soups, its name generally traced to Tamil words for pepper and water, the thin peppery broth that British households in southern India adapted into a substantial soup with meat, apple, rice and curry powder. In American cookbooks it commonly became a way of using cold roast chicken and a scrap of ham.