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John and Henry Locke cookery archive, item 1, 1852
Page 35
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Mulligatawny Soup Boil a couple of young fowls in stock until done, take off the skin and Joint them. thicken in the stock the fowls were boiled in. add a handfull of curry powder or Mulligatawny paste, with some rubbings, and a handfull of basil and mushrooms boil it well and rub it through a seive. put it back in the pot with the fowls, and some boiled maccaroni cut about two inches long. a little boiled whole rice may be added. boil and Scum. No wine to be put in this soup
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Mulligatawny Soup Boil a couple of young fowls in stock until done, take off the skin and Joint them. thicken in the stock the fowls were boiled in. add a handfull of curry powder or Mulligatawny paste, with some rubbings, and a handfull of basil and mushrooms boil it well and rub it through a seive. put it back in the pot with the fowls, and some boiled maccaroni cut about two inches long. a little boiled whole rice may be added. boil and Scum. No wine to be put in this soup
Szathmary Culinary Manuscripts and Cookbooks
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