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Mullaghee Taunee, or Curry Soup

A curry soup made with meat, onions, shallots, butter, and gravy, optionally thickened with bread crumbs and flavored with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Shallot and lemon match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Mullaghee Taunee, or Curry Soup

Ingredients

Directions

Make the soup

  1. In a broad flat stew-pan, melt the butter and fry the meat, onions, and shallots until browned.

  2. Add the boiling gravy and simmer gently until the meat is tender.

  3. If the soup is not thick enough, stir in the bread crumbs about 30 minutes before serving.

Finish and serve

  1. For added flavor, squeeze in lemon juice before serving.

  2. Strain the soup and serve with rice on a separate dish.

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. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

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

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

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

  5. Shallot + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

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

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

What each ingredient does

Meat
Provides the main body and savory flavor as it browns and becomes tender in the soup.
Onions
Soften and brown during frying, adding sweetness and depth to the soup base.
Butter
Carries the frying step, helping the meat and onions brown and adding richness.
Bread crumbs
Absorb liquid and thicken the soup when it needs more body.

The step that matters

Browning the meat, onions, and shallots. Frying until browned builds deep, roasted flavors through the Maillard reaction. Pale frying leaves the soup tasting flat, so the color should be developed before the gravy goes in.

Swap the lemon

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

  1. Coconutfits better
  2. Avocadofits about as well
  3. Lemonthe original
  4. Mangofits about as well

Fit is the average pairing score against rabbit, onion, shallot, butter, bread, 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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