Mulligatawny Soup (1844 version): “Cut in pieces
three fowls; reserve the best pieces of one of them for the terrine; cut the
remainder very small. Add to them a pound of lean ham, some garlic, bay-leaves,
whole mace, peppercorns, onions, pickles of any kind that are of a hot nature,
and good curry-powder [to taste]. Cover the ingredients with four quarts of
strong stock, and boil them till the soup is well flavoured; then strain that to
the fowl you have reserved, which must be fried with onions. Simmer the whole
till quite tender, and serve it up with plain boiled
rice.”
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