Soup/Stew/Chowder Mullagatawny Soup

mullagatawny soup

(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862)

Ingredients:

a knuckle of veal​

1 tbs. butter​

1/2 lb. lean ham​

1 carrot​

1 turnip​

3 onions​

6 apples​

1/2 pint water​

3 tbs. curry powder or curry paste​

1/2 lb. flour​

1 gallon water​

1 tsp. salt​

1/2 tsp. sugar​

Instructions:

Cut up a knuckle of veal, and put it into a stewpan with a piece of butter, half a pound of lean ham, a carrot, a turnip, three onions, six apples; add half a pint of water. Set the stewpan on the fire, moving the meat round occasionally. Let it remain until the bottom of the stewpan is covered with a strong glaze; then add three tablespoonsful of curry powder or curry paste, and half a pound of flour; stir well in, and fill the stewpan with a gallon of water. Add a spoonful of salt and half a spoonful of sugar. When it boils, place it on the corner of the fire, and let it simmer two hours and a half, skimming off all fat as it rises.​

"Mulligatawny" is said to come from a Tamil word that translates to 'pepper-water' or 'pepper-broth'. The recipe came from India by way of Britain.