Soup (Mulligatawny)

Ingredients

• 1 Fowl
• 2 oz. Curry Powder
• 1 dessertspoonful Indian Curry Paste
• 3 Onions
• 1 tablespoonful Butter or Fat
• 1 tablespoonful Brown Sugar
• 1 oz. Tamarinds
• 1 teaspoonful Salt
• 1 dessertspoonful Chutney
• 1 tablespoonful Flour
• 2 quarts Water

Instructions

1. Cut up the fowl into small pieces, as for chicken curry.
2. If using an old fowl, let it boil gently for four or five hours with two or three quarts of water; you may add a neck of mutton or any other meat that will make stock to improve the broth.
3. The next day, remove the fat and strain the soup, putting back any nice pieces of the fowl.
4. Add a few slices of ham to make a good stock, if desired.
5. Brown the onions.
6. Mix all the ingredients together and add to the soup.
7. Let it all boil for a couple of hours.
8. Send in hot, with boiled rice on a separate dish.