The Epicure's Almanac or Diary of Good Living
October 23rd : MULLAGATAWNY SOUP
Parboil, in two quarts of water, a couple of fowls or rabbits, cut the meat off the bones, put these and the livers into the water; add a couple of shalots chopped fine, two tea-spoonfuls of powdered mace and salt, and a salt-spoonful of Cayenne pepper; let the bones, & c., boil for an hour and a quarter over a slow fire. Cut four moderate-sized onions into thin slices, and fry them with the meat in fresh butter till they are properly browned.
When the broth has been on the time directed, skim it carefully, strain it through a fine sieve, and put in the meat and onion, and let all simmer for five-a n d-twenty minutes; rub together a table-spoonful of fine flour, and an equal quantity of curry-powder, stir these by degrees, and after ten minutes' more slow simmering the soup will be ready for table. Boiled rice is sometimes added, but that renders the dish more like a stew than a soup.