Mulligatawny Soup

This is an Indian soup, and is served at many hotels and restaurants. 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 strong acid fruit. The best portions of the meat are removed as soon as tender and served with the soup. Boiled rice should always accompany Mulligatawny, served separately

Four pounds of veal.

One-half pound of ham.

Four quarts of water.

One carrot.

Two onions.

One turnip.

Four cloves.

Four pepper-corns.

Six apples (sliced)

Three table-spoonfuls of curry powder.

One tea-spoonful of sugar.

Salt and pepper to taste.

Have the bone of the veal well broken, and place the veal in the soup-kettle with the ham and the water. Fry the onions brown in a little butter, and put them with the meat, adding at the same time the sliced apples, vegetables, cloves, pepper-corns, and the sugar and curry powder mixed to a paste with a little water. Simmer gently for five hours, then strain and set away to cool. Remove any fat that forms, and return to the range, placing in the soup at the same time a piece of the veal for each plate. When the whole is thoroughly heated, season with salt and pepper and serve.

Turkey-Bone Soup

Never throw away the carcass of a turkey or chicken, for it will make a delicious soup. There are always portions of the meat adhering to the bones, the neck is generally left, and the "drumsticks," or the ends of the wings often remain; and all these can go to form a soup for the next day's dinner, or for luncheon. Scrape the meat from the bones and lay aside any nice pieces. Remove the filling separately, break the bones, pack them in a kettle, and cover with cold water, adding a small onion. Cover closely and simmer very gently for three hours. Then strain and remove the fat, and return to the fire. For every quart of stock add one cupful of the cold meat and three-quarters of a cupful of the filling, after which let the soup simmer half an hour, and serve. If there should be more of the meat left over, it can be used for making an entree. This soup may be greatly improved by boiling in it three minutes before serving ten oysters to each quart of soup made.

White Soup-Stock

is made from veal or chicken and seasoned with onion, celery salt and white pepper, everything being avoided that will add color to it. It may be thickened with rice, arrow-root, corn-starch or the white meat of the chicken, chopped fine; and is often made even richer by the addition of milk or cream.

White Soup. (From Veal.)

Four pounds of knuckle of veal.

Three quarts of water.

One table-spoonful of salt-

One table-spoonful of butter.

Two table-spoonfuls of corn-starch.

One pint of milk.

Six pepper-corns.

Two small onions.

Two stalks of celery.

One salt-spoonful of celery salt.

One-half salt-spoonful of white pepper.

Cut the veal into small pieces, and place it in the kettle with the water. Heat slowly and skim, and then add the salt, pepper-corns, onions and celery. Let the stock simmer for five hours, strain, and when cold remove the fat that may have formed; then place the stock over the fire, and when it is bubbling hot, thicken with the corn-starch, first wetting the starch with a little cold stock or water. Season with the butter, salt and pepper, and at the last turn in the milk, heated to boiling point in a farina-kettle. This should make but two quarts of soup, and the stock should be boiled down to a pint and a-half before the milk is added - provided, of course, the stock exceeds that quantity.