_Ingredients._—2 tablespoonfuls of curry powder, 6 onions, 1 clove
of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or
mango-juice, to taste; 1 fowl or rabbit; 4 slices of lean bacon;
2 quarts of medium stock, or, if wanted very good, best stock.
_Mode._—Slice and fry the onions of a nice colour; line the stewpan
with the bacon; cut up the rabbit or fowl into small joints, and
slightly brown them; put in the fried onions, the garlic, and stock and
simmer gently till the meat is tender, skim very carefully, and when
the meat is done, rub the curry powder to a smooth batter: add it to
the soup with the almonds, which must be first pounded with a little of
the stock. Put in seasoning and lemon-pickle or mango-juice to taste,
and serve boiled rice with it. _Time._—2 hours. _Average cost_, 1_s._
6_d._ per quart. _Seasonable_ in winter. _Sufficient_ for 8 persons.
_Note._—This soup can also be made with breast of veal, or calf’s
head. Vegetable mullagatawny is made with veal stock, by boiling and
pulping chopped vegetable marrow, cucumbers, onions, and tomatoes, and
seasoning with curry powder and cayenne. Nice pieces of meat, good
curry powder, and strong stock, are necessary to make this soup good.
MULLET, Grey.
_Ingredients._—¼ lb. of salt to each gallon of water. _Mode._—If the
fish be very large, it should be laid in cold water, and gradually
brought to a boil; if small, put it in boiling water, salted in the
above proportion. Serve with anchovy sauce and plain melted butter.
_Time._—According to size, ¼ to ¾ hour. _Average cost_, 8_d._ per lb.
_Seasonable_ from July to October.
MULLET, Red.
_Ingredients._—Oiled paper, thickening of butter and flour, ½
teaspoonful of anchovy sauce, 1 glass of sherry; cayenne and salt
to taste. _Mode._—Clean the fish, take out the gills, but leave the
inside, fold in oiled paper, and bake them gently. When done, take
the liquor that flows from the fish, add a thickening of butter
kneaded with flour; put in the other ingredients, and let it boil for
2 minutes. Serve the sauce in a tureen, and the fish, either with or
without the paper cases. _Time._—About 25 minutes. _Average cost_,
1_s._ each. _Seasonable_ at any time, but more plentiful in summer.
_Note._—Red mullet may be broiled, and should be folded in oiled paper,
the same as in the preceding recipe, and seasoned with pepper and salt.
They may be served without sauce; but if any is required, use melted
butter, Italian or anchovy sauce. They should never be plain boiled.