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See Also Modern Recipe For Chicken Mulligatawny Soup
Dr. William Kitchiner, The Cook's Oracle, (London: John Hatchard, Picadilly, 2nd edition, 1818) Ancient And Classic Recipes
"Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a large chilly*, two teaspoonsful of ginger pounded, the same of currystuff, one teaspoonful of turmeric, and half a teaspoonful of black pepper: boil all these for half an hour, and then fry some small onions, and put them in. Season it with salt, and serve it up in a tureen. Obs. - It will be a great improvement, when the fowl is about half boiled, to take it up and cut it into pieces, and fry them and put them into the soup the last thing."
"* The pod of which Cayenne pepper is made."
Mulligatawny soup was originally an Indian curry soup adapted by the British during colonial days.
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