The following recipe for and East Indian Mulligatawny Soup is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.
Introductory Note: This Mulligatawny Soup recipe provides a substantial dish that will serve as the main part of a dinner. A lighter soup can be made without the veal by using the carcass of a chicken or turkey, and a ham bone may be substituted for the piece of ham.
- 2 pounds veal
- 1/4 pound ham
- 2 quarts water
- 1 onlon
- 1 carrot
- 1 turnip
- 2 cloves
- 2 peppercorns
- 1 tablespoon butter or butter substitute
- 1-1/2 tablespoon curry-powder
- 1/2 teaspoon sugar
- 3 apples, sliced
- Salt and pepper
This is an East Indian soup. It may be made with either veal, calf’s head, chicken, or rabbit, or with two or more of these in combination. It is highly seasoned with onions, curry-powder, and sour apples, lemons, or some other acid fruit. The best portions of the meat are removed as soon as tender, and served with the soup.
Have bone of the veal well broken, and place the veal in the soup kettle with the ham and the water. Sauté the onion a light brown in a little butter or butter substitute, and put them with the meat, adding at the same time the sliced apples, vegetables, cloves, peppercorns, and the curry-powder and sugar mixed to a paste with a little water. Simmer gently for five hours, then strain the soup and set away to cool, reserving pieces of the veal. Remove any fat that forms, and return the soup to the range, placing in it a piece of the veal for each plate. When the whole is thoroughly heated, season with salt and pepper and serve.
Boiled rice should always accompany Mulligatawny, served separately.
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