MULLIGATAWNY SOUP
Instructions:
- 3 lb. chicken
- 1 lb. veal
- 4 qt. cold water
- 2 onions
- 1 Tb. butter
- 4 peppercorns
- 4 cloves
- 1 stalk celery
- 1 Tb. curry powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 lemon
- Cut up the chicken and veal, add the cold water to them, and place over a slow fire.
- Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat.
- Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces.
- Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat.
- Add the salt, pepper, chicken, and the juice of the lemon.
- Return to the fire and cook for a few minutes.
- Serve with a tablespoonful or two of cooked rice in each soup dish.