Anglo-Indian Mulligatawney Soup (1922)

Anglo-Indian Mulligatawney Soup
A Book of Unusual Soups (1922)
6 small white onions
Butter
2 quarts stock
1 clove garlic
4 lb chicken
¼ lb cooked ham
2 tbs curry powder
1 ounce sweet almonds
1-2 tbs chopped sweet pickles.
After peeling six small white onions put them through the food chopper and cook in a little butter on a pan until delicately browned. Add to a soup kettle containing two quarts of stock, preferably chicken, or chicken and veal, or consomme. Add one clove of garlic and a four-pound chicken, cut into pieces as for fricassee and quickly browned on the outside in a broiler over a clear fire. Let the whole come to a boil and then simmer until the chicken is cooked, when a quarter pound cooked ham, cut into dices, should be added, also two tablespoonfuls of curry powder, rubbed smooth in a little water. One ounce of sweet almonds, blanched and chopped fine, and one or two tablespoonful of chopped sweet pickles are the last additions. Since the name mulligatawney means pepper-water, and the soup should be pungent tasting, more seasoning may be fearlessly add before pouring into the tureen. Eight servings.
Accompaniments: Boiled rice is the legitimate accompaniment. No garnishes needed.
Service: Serve on deep-rimmed soup plates, and eat with the aid of both soup spoon and knife and fork.
Did we eat it? Yes
Would I make it again? Yes
Notes. I used about a pound of chicken breast cut into pieces rather than a whole chicken with bones. As a result, I also used only 1 medium-sized onion, a clove of garlic and ½ tbs of curry powder did not add the ham though it would probably have been a nice addition.

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