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Chicken Mulligatawney

  • 2 old fowls
  • 6 quarts water
  • 1 young fowl
  • 4 tablespoons flour
  • 1 cup cream
  • 2 tablespoons powdered curry
  • Chicken livers
  • 2 onions, chopped fine
  • 2 cups rice
  • 1 tablespoon salt
  • 1/8 teaspoon pepper
Stew the old fowls in the water until about 4 quarts remain. Cut the young fowl in small pieces and put into the stock, to which has been added the flour, cream, curry and all the livers parboiled and beaten in a mortar. Add onions and rice. Simmer slowly until rice is cooked. Season. If desired, dice 3 apples, simmer in butter and add to soup. Serves 16.
Submitted by Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min


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