Mullagatawny Soup
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Archive recipe
A historic Victorian British dish of curry powder, onions, garlic, almonds and lemon-pickle,. Adapted from Mullagatawny Soup, from The Book of Household Management (1861).
Adapted from Mullagatawny Soup, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/mullagatawny-soup-2.md.
The dish
3 of 8 items checked
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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
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
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)