52 SOUPS AND BROTHS.
Seasoning.—Two teaspoonfuls lemon juice, 2 teaspoonfuls mushroom catsup, 1 teaspoonful essence of anchovy, a pinch of cayenne, thin peel of 1 lemon, 1 pint of Madeira. The seasoning to be added must be 2 teaspoonfuls of lemon juice, 2 of mushroom catsup and
1 of anchovies; the thin peel of a lemon and a pint of Madeira or sherry. Simmer 5 minutes, take out the lemon peel, then add the quenelles as for turtle soup, and if required brain balls and egg balls, as in the following receipts and the soup is ready for the tureen. It can be reduced by boiling to 4 or 5 quarts.
Mullagatawny Soup, or Mullaghee Tawnie Soup.—This celebrated soup, in such great favor with all who have resided long in India, owes its peculiar flavor to the currie powder with which it is invariably seasoned, though it may be varied by attention to the following tried receipts: Ingredients—veal, 4 lbs.; black pepper, 12 corns; allspice, 12 corns; water, 2 quarts, 4 onions, 2 tablespoon-fuls currie powder, 2 tablespoonfuls flour, i teaspoonful salt. This is Dr. Kitchmier's good though old fashioned receipt. Cut 4 lbs. of a breast of veal into pieces about 2 inches by 1, put the trimmings into a stew pan with 12 corns of black pepper, 12 corns allspice and
2 quarts water; when it boils skim it and let it continue to boil 1 1-2 hours, then strain it off. In the meantime fry the squares of veal and 4 onions in butter till they are nicely browned, put the broth to them, put it on the fire, skim it clean, let it simmer 1-2 hour, then mix 2 tablespoonfuls currie powder, 2 spoonfuls flour and a teaspoonful of salt with as much cold water as will make a batter; stir this into the soup and let it simmer another 1-2 hour, then serve with boiled rice.
Mullagatawny Soup for Families.—Veal 3 lbs., 3 quarts of water, 1 carrot, 1 turnip, 1 bunch herbs, 2 onions, 10 white pepper corns, 1 fowl or rabbit, 2 spoonfuls currie powder, 2 spoonfuls brown flour, a pinch of cayenne, 1 teaspoonful salt, 1 spoonful lemon juice, 2 spoonfuls cream. Take a knuckle of veal, about 3 or 4 lbs. in weight, break the bones and put it in a stew pan with three quarts of water, a carrot, a turnip, a bunch of sweet herbs, 2 onions and 10 or 12 pepper corns ; stew for 3 hours, then strain off the broth ; take a fowl or a rabbit, skin and cut it into small pieces. These must be fried in butter till brown and put into the broth, which must stew for another hour, then mix in a basin 2 tablespoonfuls of flour browned before the fire, a pinch of cayenne pepper, a teaspoonful of salt, a tablespoonful of lemon juice and 2 tablespoonfuls of good cream. Rub it quite smooth and mix by degrees with the soup, which must simmer 1-2 hour longer and then rubbed through a sieve and served with boiled rice.
Game Soup.—A very good soup may be made in the season by