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English cookbook, 1815
Page 14
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Muligatawny Dissect an undress Fowl - put it into a pint & a half of strong gravy. Add two cucumbers, & one Large Onion - two dessert spoons ful of Curry Powder - a little Lemon peel, & juice of half a Lemon - Stew an hour & a half over a slow fire. Pisa Spinach Curry Pick & wash some spinach very clean - put it into a stew pan - put no water to it - when stewed enough, squeeze the liquor from it. Slice some onions, & fry them in butter - add to the spinach a pint of Shrimp cleaned from the shells - a table spoonful of curry powder, - a few spoonful of water & a little salt. Stir it well together with the fried onions - & let the whole stew a sufficient time - taking great care that it does not burn in the Pan - Pisa Curry Powder 14 Ounces of Coriander seeds & 4 Ounces Cumin seed & 1 Ounce Fenegric & 1 ounce of Cayenne Pepper & 5 ounces of Black Pepper & 6 ounces of pale Tumeric To be powdered
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Muligatawny Dissect an undress Fowl - put it into a pint & a half of strong gravy. Add two cucumbers, & one Large Onion - two dessert spoons ful of Curry Powder - a little Lemon peel, & juice of half a Lemon - Stew an hour & a half over a slow fire. Pisa Spinach Curry Pick & wash some spinach very clean - put it into a stew pan - put no water to it - when stewed enough, squeeze the liquor from it. Slice some onions, & fry them in butter - add to the spinach a pint of Shrimp cleaned from the shells - a table spoonful of curry powder, - a few spoonful of water & a little salt. Stir it well together with the fried onions - & let the whole stew a sufficient time - taking great care that it does not burn in the Pan - Pisa Curry Powder 14 Ounces of Coriander seeds & 4 Ounces Cumin seed & 1 Ounce Fenegric & 1 ounce of Cayenne Pepper & 5 ounces of Black Pepper & 6 ounces of pale Tumeric To be powdered
Szathmary Culinary Manuscripts and Cookbooks
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