Mulligatawny Soup
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.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: dripping, onion, apple, carrot, turnip, celery, herb, stock, flour, curry powder, curry paste, water, salt
Equipment: measuring cups, measuring spoons, pot, stove, sieve
See Also
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Ox-Tail Soup II
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: ox-tail, dripping, carrot, turnip, onion, shallot, garlic clove, herb, celery, mace, cinnamon, clove, water, salt, mushroom, sherry
Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove, strainer
Curry
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, dripping, apple, onion, curry powder, flour, salt, pepper, water
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove