Cut up a fowl, duck, rabbit, beef, or mutton, boil the same
in two quarts of water for a quarter of an hour; then mix the
under-mentioned therein, previously bruising the spices in a mortar,
rejecting the husk. For a larger quantity of meat than the weight of
a large fowl, use more of the mixture in proportion.
Two table spoons over-filled of the curry powder or ingredients,
answers the purpose, and better, adding the butter, onions, garlic,
pease-flour, acid, &c.
One quarter of an ounce China turmeric, one sixth of an ounce Cayenne
pepper, one ounce and a quarter coriander seed, one third of an ounce
of powdered cassia, two drams two scruples black pepper.
One table-spoon of butter; juice from a fine lemon, or equal quantity
of lemon-pickle, three middle sized onions cut fine, six cloves of
garlic chopped very fine, six tea-spoons of pease-flour, high-dried
or baked; then pour thereon half a pint of boiling-water, strain the
ingredients through a fine cloth or sieve, then put the same with
fowl, &c. over the fire, adding at this time the butter and onions
previously fried together, boil the same for half an hour, adding, in
the last five minutes, the acid, when the Mulga-tawney will be ready
for the table; which eaten as soup and bouilli, mixing rice therein,
will prove not only palatable, but an excellent stomachic. The
Mulga-tawney, or soup, when done, should be nearly the consistency of
cream; if it should prove otherwise, when proceeding as above, more
or less water should be used on the onset, but not afterwards added.
The soup with the meat to be served in a tureen, and sent to table
quite hot; the rice in a dish having hot water below and a cover.
A prejudice may exist against Curry and Mulga-tawney, but there can
be no doubt of both being perfectly wholesome; as, to wit, throughout
the East Indies, it is the daily food of millions of all ages.