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MUllAGATAWNY Soup

A curry-flavored soup made with rabbit or fowl, onions, stock, and lemon, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Rice and mango match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 183 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

MUllAGATAWNY Soup

Ingredients

Directions

Prepare the base

  1. Slice onions.

  2. Fry onions in butter until amber-colored.

  3. Remove onions and set aside.

Brown and stew the meat

  1. Brown the rabbit or fowl pieces that have been floured in the same pan.

  2. Place the browned meat on top of the onions.

  3. Pour in 1 quart of boiling stock.

  4. Stew gently for 45-60 minutes.

Make the soup

  1. Strain the stock and onions through a fine sieve into a clean pan.

  2. Add 2.5 pints more stock and bring to a boil.

  3. Mix curry powder and browned flour with a little cold water or broth.

  4. Stir the mixture into the boiling soup.

  5. Add the meat back into the soup.

  6. Simmer for 20 minutes or until tender.

  7. Stir in lemon juice just before serving.

  8. Serve hot with boiled rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + mangotop 9% of all pairs
    Smell alikestrong
    Cooked together183 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Lemon + mangotop 10% of all pairs
    Smell alikestrong
    Cooked together302 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Rabbit + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Break down slowly in butter to build a sweet, deeply flavored base for the soup.
Flour
Coats the meat so it browns well and helps thicken the soup.
Curry powder
Provides the spiced, aromatic flavor that defines the soup.
Browned flour
Adds a toasted, nutty flavor and helps thicken the soup.
Butter
Fats the onions during frying, carrying flavor and aiding browning.
Lemon juice
Adds acidity that brightens the rich, spiced broth.

The step that matters

Frying the onions to amber. Onions must brown slowly to a deep amber; pale onions give a thin, bland base, while scorched ones taste bitter and spoil the whole soup.

Swap the mango

The recipe marks mango as optional. How well each one fits the dish's main ingredients (onion, butter, rabbit, flour, lemon, rice):

  1. Coconutfits better
  2. Avocadofits about as well
  3. Limefits about as well
  4. Mangothe original

Fit is the average pairing score against onion, butter, rabbit, flour, lemon, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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