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Bethune Family recipe book, October 22, 1826
Page 91
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88 Mulligatowney Soup. [Empty?] singe & cleanse a fowl cut up & fry it in a quarter of a pound of Butter when of a fine brown color take it out & add a large onion chopped & a head of celery with Curry powder about two table spoon fulls use it according to its strength & flour sufficient to absorb the butter fry it a short time & dilute it with good strong gravy Season with Salt & a small squeeze of lemon boil it about half an hour & well skim it then strain through a Silk Seive to the Fowl & boil it half an hour then leave up for table. Boil rice in another Dish.
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88 Mulligatowney Soup. [Empty?] singe & cleanse a fowl cut up & fry it in a quarter of a pound of Butter when of a fine brown color take it out & add a large onion chopped & a head of celery with Curry powder about two table spoon fulls use it according to its strength & flour sufficient to absorb the butter fry it a short time & dilute it with good strong gravy Season with Salt & a small squeeze of lemon boil it about half an hour & well skim it then strain through a Silk Seive to the Fowl & boil it half an hour then leave up for table. Boil rice in another Dish.
Szathmary Culinary Manuscripts and Cookbooks
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