Mulligatawny Soup.
- Ingredients—1 rabbit or chicken.
- 2 quarts of second stock.
- 1 onion.
- 1 apple.
- 2 tablespoonfuls of curry powder.
- ½ pint of cream.
- 2 oz. of butter or dripping.
- A few drops of lemon juice.
Method.—Cut the rabbit, or chicken, into joints, and fry them in the butter or dripping.
Remove them when nicely browned, and fry the apple and onion.
Then put the apple, onion, and meat into a stewpan, with the stock, which should be mixed with the curry powder.
Simmer very gently for an hour and a half, until the meat is tender.
Then remove the meat from the stock, and cut it into neat pieces, convenient for serving in the soup, removing all the bone.
Thicken the soup with flour, using about one ounce to every pint of stock.
Boil the flour well in the stock, and then rub the soup through a wire sieve.
Put it into a stewpan, add the cream, and let it boil in the soup.
Put in the pieces of meat; and, just before serving, add a squeeze of lemon juice.
Serve nicely boiled rice with this soup (see [Rice for Curry]).