This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"Mullaga-tawny signifies pepper-water. The progress of inexperienced peripatetic diners-out has lately been arrested by this outlandish word being pasted on the windows of our coffee-houses. It has, we believe, answered the restaurateurs' purpose, and often excited John I?uil to walk in and taste - the more familiar name of 'curry soup' would, perhaps, not have had sufficient of the charms of novelty to seduce him from his much-lovea mock-turtle." The American way is to begin as for gumbo by frying the pieces of chicken and onion and curry-powder together; another method boils the chicken and other meat, such as a calf's head, first, then cuts it up and fries it with onions and curry, straining the broth the meat was boiled in to it. "The annexed recipe emanates from an Indian cook: Make 2 large cupfuls of mutton broth; cut up a chicken, and boil it in the broth for a good half-hour or more, first mixing in a tablespoonful of curry-powder or paste; slice 2 onions, fry brown in 1 oz. of butter, add them to the chicken and broth, and place them for some minutes over a slow fire, and, just before serving, add 1/2 cup of cocoanutmilk and some lemon juice.
The cocoanut milk should be made by scraping the cocoanut very tine, pouring boiling water upon it, and, after it has stood for some time, squeezing it through muslin. If you cannot get a cocoanut, use cream".