Mulligatawny Soup

Name: Mulligatawny Soup
Cuisine: null
Ingredients: 2 ounce dripping; 2 onions; 2 apples; 2 -3 carrots; 1 turnip; a few sticks celery; a bunch herbs; 2 quart stock, or pot-liquor; 2 tablespoon flour; 1 tablespoon curry powder; 2 teaspoon curry paste; 1/2 cup water; 1 teaspoon salt

Related Recipes: Boiled Rice

Ingredients

2 ounce dripping
2 onions
2 apples
2 -3 carrots
1 turnip
a few sticks celery
a bunch herbs
2 quart stock, or pot-liquor
2 tablespoon flour
1 tablespoon curry powder
2 teaspoon curry paste
1/2 cup water
1 teaspoon salt

Directions

Prepare the vegetables, fry the onions in hot dripping in the stew-pan; when brown add the apples cut up and cored, carrots, turnip, celery, herbs and salt.
Boil these in the stock.
Mix the flour, curry paste and powder into a smooth paste with the water, pour into the soup, and stir till it boils.
The fat should be skimmed off as it rises.
Boil at least 1 hour, and then strain through a sieve.
Serve with well-boiled rice.