English cooks generally err in making both mulligatawny and curries too
hot. It is impossible to give the exact quantity of the powder, because
it varies so much in strength, and the cook must therefore be guided by
the quality of her material. Mulligatawny may be made cheaply, and be
delicious. The liquor in which meat or fowl has been boiled will make a
superior soup, and fish-liquor will answer well. Slice and fry brown
four onions, quarter, but do not peel, four sharp apples; boil them in
three pints of stock until tender, then rub through a sieve to a pulp.
Boil this up in the soup, skimming well; add the contents of a tin of
Nelson's Extract of Meat, and stir in two ounces of flour and the
curry-powder, mixed smooth in half-a-pint of milk. Any little pieces of
meat, fowl, game, or fish may be added as an improvement to the soup.
Just before serving taste that the soup is well-flavoured; add a little
lemon-juice or vinegar.