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Mullagatawny-soup

A veal knuckle soup flavored with white and Jamaica peppercorns, optionally with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mullagatawny-soup

Ingredients

Directions

  1. Break and wash the knuckle of veal.

  2. Place wooden or tinned skewers in the bottom of the pot to prevent sticking.

  3. Boil the veal in 3 quarts of water with the white and Jamaica peppercorns.

  4. Add bacon slices if desired.

  5. Skim the stock when it comes to a boil.

  6. Let it simmer for 1.5 hours before straining.

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

What each ingredient does

Knuckle of veal
Provides collagen and meat flavour that gives the stock body and savoury depth.
White peppercorns
Adds a sharp, aromatic heat that seasons the stock as it simmers.
Jamaica peppercorns
Adds warm, aromatic spice notes to the stock.

The step that matters

Skim the stock when it comes to a boil. Skimming removes the grey foam and impurities that rise as proteins coagulate, keeping the stock clear and clean-tasting rather than cloudy or bitter.

“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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