Mulligatawny
2 chickens (or 2 rabbits)
2 quarts veal stock
2 carrots
4 onions
1 head of celery and
2 pieces of celery
A bouquet of herbs and parsley
2 table-spoons flour
1 table-spoon curry powder
1 ” ” paste
¹⁄₂ lb. Patna rice
¹⁄₄ lb. butter
Cut up the chickens or rabbits into small pieces. Put them in a sauce-pan with a quart of good veal stock and a carrot, turnip, apple, parsley, and a bouquet of herbs. Bring to the boil and simmer gently until the meat is tender, stirring from time to time. Strain off the stock. Cut the meat from the bones, and set aside to cool.
Fry three onions, a carrot, and a head of celery (all finely sliced) very slowly in a quarter of a pound of butter until they are a rich golden brown. Add two table-spoons of flour. Stir in till smooth. Add a table-spoon of curry powder, and the same quantity of curry paste. Season with cayenne and salt. Add the vegetables to the stock, and add more veal stock if required. Let it boil up. Skim. Simmer half-an-hour very gently. Put through a tammy. Pour over the meat of the chickens or rabbits (which should be cut into neat pieces). Heat gently, and simmer for another ten minutes. If desired half a pint of scalded cream can be added just before serving. Serve with plain boiled Patna rice (see [p. 106]).