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Mulligatawny Soup

Mulligatawny Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic Anglo-Indian soup of chicken or rabbit with almond paste and onions in a beef stock flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic British version of: Mulligatawny Soup.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4–6

Rating:

Tags : CurryChicken RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

174. INGREDIENTS.—2 tbspfuls of curry powder, 6 onions, 1 clove of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or mango-juice, to taste; 1 fowl or rabbit, 4 slices of lean bacon; 2 quarts of medium stock, or, if wanted very good, best stock.

Mode.-=Slice and fry the onions of a nice colour; line the stewpan with the bacon; cut up the rabbit or fowl into small joints, and slightly brown them; put in the fried onions, the garlic, and stock, and simmer gently till the meat is tender; skim very carefully, and when the meat is done, rub the curry powder to a smooth batter; add it to the soup with the almonds, which must be first pounded with a little of the stock. Put in seasoning and lemon-pickle or mango-juice to taste, and serve boiled rice with it.

Time.—2 hours. Average cost, 1s. 6d. per quart, with stock No. 105.

Seasonable in winter.

Sufficient for 8 persons.

Note.—This soup can also be made with breast of veal, or calf's head. Vegetable Mullagatawny is made with veal stock, by boiling and pulping chopped vegetable marrow, cucumbers, onions, and tomatoes, and seasoning with curry powder and cayenne. Nice pieces of meat, good curry powder, and strong stock, are necessary to make this soup good.

Modern Redaction

Ingredients:

2 tbsp curry powder (or curry paste)
6 onions, sliced
1 garlic clove
30g almonds, pounded to a paste
2 tbsp lemon pickle or mango juice (or to taste)
1 chicken or rabbit
4 slices of lean bacon
2l medium stock
butter for frying
salt, freshly-ground black pepper and cayenne pepper, to taste

Method:

Melt the butter in a frying pan, add the onions and fry gently for about 15 minutes, or until nicely coloured. Remove with a slotted spoon and set aside.

Line the base of your stockpot with the bacon, cut the chicken (or rabbit) into serving piece, add to the hot butter and fry until lightly browned. Transfer to the stockpot along with the fried onions and garlic then pour over the stock. Bring to a simmer and cook gently until the meat is tender (about 70 minutes).

Carefully skim the surface of the soup to remove any fat. Pound blanched almonds to a paste with a little of the stock then whisk into the soup, along with the curry powder (or curry paste). Adjust the seasonings to taste then add the lemon pickle or mango juice. Serve ladled into warmed soup bowls, with a little rice to accompany.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here