Q.: Why do you find seagulls by the sea?
A.: Because if they were by the bay they would be "bagels"
Thanks Karen. If you have a funny piece of clean, food related humor,
send it to mailto:Jokes@wwrecipes.com
Today's recipe is adapted from the facsimile edition of The Boston
Cooking-School Cookbook, the original Fannie Farmer Cookbook. A
perennial bestseller first published in 1896, it is considered a
pioneering work in the culinary field. It introduced what we now
think of as the standard recipe format, and it was the first cookbook
to provide level measurements and easy-to-follow directions. You can
check it out at Amazon.com.
http://www.amazon.com/exec/obidos/ASIN/0517186780/worldwiderecipes
The name "mulligatawny" derives from the southern Indian Tamil
language, and I am told it means "pepper water". As with any recipe
that has been around for more than ten minutes, this one has endless
variations, including the addition of rice, eggs, shredded coconut,
and cream. Here is my rendition of Mrs. Farmer's version.
Mulligatawny Soup
4 Tbs (60 ml) butter
1/4 cup (60 ml) each diced onion, carrot, and celery
1 bell pepper, finely chopped
1 apple, cored and diced
1 cup (250 ml) raw chicken, cut in small pieces
1/3 cup (85 ml) flour
1 tsp (5 ml) curry powder
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground cloves
5 cup (1.25 L) beef stock, fresh or canned
1 cup (250 ml) diced tomatoes
Salt and freshly ground black pepper to taste
Melt the butter in a large pot over medium heat, and cook the onion,
carrot, celery, bell pepper, apple, and chicken for 10 to 15 minutes,
until lightly browned. Add the flour, curry powder, mace, cloves,
stock and tomatoes and simmer for one hour. Strain the soup through a
sieve or colander, saving the broth, and set the chicken pieces aside.
Rub the vegetables through a fine sieve or food mill, or combine with
some of the reserved broth in an electric blender and puree. Add the
pureed vegetables and the reserved chicken to the reserved broth and
return to a simmer. Taste and adjust the seasoning with salt and
pepper. Serves 4 to 6.