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Y Mulligatawny Soup

A veal-based curry soup with onions, ham, and optional vegetables, simmered with curry powder, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and turnip are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 8,001 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Y Mulligatawny Soup

Ingredients

Directions

Make the stock

  1. Make a strong stock by simmering veal trimmings, gristle, bones, and knuckle in 3 quarts of water for several hours.

  2. Pour in the strained stock.

Make the soup

  1. In a deep stew pan, sauté the veal pieces in butter with sliced onions and ham until slightly browned.

  2. Stir in the flour.

  3. Pour in the strained stock.

  4. Simmer gently for 1 hour, skimming off fat as it rises.

  5. Add curry powder, salt, and cayenne.

  6. Continue simmering until the veal is fully cooked.

  7. Remove the ham before serving.

  8. Optionally, add sautéed carrots, turnips, or apples.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + turniptop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together7,584 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Flour + turniptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,859 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Provides the main meat flavour and, as it cooks, body to the soup.
Butter
Fat for frying the veal and onions, adding richness and browning.
Flour
Thickens the soup slightly as it cooks into the stock.
Curry powder
Supplies the spiced, aromatic character that defines the soup.

The step that matters

Stirring in the flour. Flour needs to be cooked out in the fat and stock so it thickens smoothly rather than forming lumps or tasting raw.

Flavor stand-ins for the carrot

The recipe marks carrot as optional. How well each one fits the dish's main ingredients (veal, butter, onion, ham, flour, pepper, turnip):

  1. Carrotthe original
  2. Leekabout as good a flavor fit
  3. Potatoabout as good a flavor fit

Fit is the average pairing score against veal, butter, onion, ham, flour, pepper, turnip. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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