You are here > Home > Recipes > 

Next

MULLAGATAWNEY

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)


MULLAGATAWNEY.
(Fat Soup--Half thick)


PROPORTIONS.--For five persons:


Fowl..........1 young chicken or the giblets of some.

Ham (lean)....4 ounces.

Butter........1 tablespoonful.

Vegetables....1 carrot, 1 onion, 1 celery.

Flour.........1 1/2 tablespoonful.

Red pepper....A little.

Sugar.........A little.

Stock.........2 to 3 quarts.

Time.--1 hour.


PREPARATION.--

1st. Chop your onion fine and let it cook in a sauce pan to a light brown, add then the chicken cut in pieces about 2 inches long, the ham, carrots and celery cut in dices.

2d. Allow the whole to cook a while, sift the flour in while stirring, add 2 to 3 quarts of stock.

3d. Let cook slowly for 1/2 hour longer if the chicken is not tender.

4th. Take the floating grease off, add a little bit of pepper and sugar and put in the tureen 1 1/2 tablespoonsful rice (cooked as indicated *).

*1st. Wash your rice and let it boil in some water till soft.
2d. Let it drip, cool it with cold water and let it drip again.

The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/