Mulligatawny Soup Recipe 1 ingredients

• Mulligatawny is a very highly seasoned soup, hot with curry powder, and has the acid of some fruit, as lime, or lemon juice, or tart apple. It is said to be of Indian origin, the word meaning "pepper pot."

To prepare this Mulligatawny Soup Recipe 1, first 1 good-sized chicken; 1 pound veal with bones, or a quart of veal stock; 1/2 cup cold ham, cut fine; 1 carrot; 1 stalk celery; 2 onions; 1 cup tomatoes; 4 quarts water; 1 tart green apple; 1/2 glass currant jelly; 1/4 pound sweet almonds; 1 teaspoon sugar; 3 or 4 cloves; 3 or 4 pepper-corns; 2 teaspoonfuls salt; 1 tablespoonful good butter or clear beef drippings; 2 teaspoonfuls chutney; 1 or 2 drops Tabasco.

Clean, joint, and cut up the chicken. Cut the veal in small pieces and crack the bones. Put into the soup-kettle with the chopped ham, pour the cold water over it, and let it come slowly to a boil. Slice the onion and fry a light brown in the butter or drippings. Slice the carrot, apple, celery, and tomatoes. Put these in the kettle, add the cloves and peppers. Mix the curry powder, salt, and sugar to a paste, moistening with a little lemon juice or the liquor from the soup. Add this and the jelly and lemon, cut in quarters and sliced.

Pound the almonds to a paste in a mortar, moistening with milk. Strain this into the soup, and let all simmer until the chicken is tender; remove the chicken and veal and cut the meat from the bone. Return the bones to the kettle and continue to simmer until the bones are clean; then strain and skim. Put over the fire and add the meat cut in nice pieces; add the Tabasco and chutney and 2 tablespoons boiled rice. As soon as thoroughly heated, serve.