The morning call., 1892-10-01
| IN THE CITY MARKETS.
The Mystery of the Soup
Called Mulligatawney'.
ons Method Of Preparing ouail-How Brus
sells Sprouts Should Be cO0ksd-c00A'
ing shelled Beans.
,n. vegetables now to be found in

,ors the vegetables now to be found In
.ha nitv markets are Brussels sprouts.
"Acd they are very nice for q second
course vegetable" said the dealer, wheh
the reporter pointed to them. lhe way
we cook them at home is, | think, the only
way TO make them palatable. First we trim
them and wash them in several waters,
after which we boil them with knucKle oI
ham to give them good taste AFTER they
ara boiled we drain them and then put luolh
in stewpan with little butter. say '"o
ounces to a pound of sprouts. ada some
white pepper. little nutmeg. SAT- anu .ho
iuice of lime, about two spoonsful OF ricn
baaf broth and toss them over the hre uhsii
tie butter is melted. then serve them up
"Harjcot or sheling BEANS, contlnueu
tho DEALER. "also make nice relish. sup
nose that yOu want to know now VIC GUM
them?
eyes. l tboaght so Well, the way we
cook them is this: we snell tneh anu tnen
throw the beans, which are nice and white,
into stewpan of boiling water and allow
them to boil until quite tender. While they
are boiling we put in little butter and just
enough salt TO season them. we theh put
them into coilander TO drain, alter WHICH
we return them to the stewpan with some
and little lemon juice. We toss them over
q bright fire for few minutes until all IL
we'll mixed and then dish them up.
"I know that you are on the hunt Tor some
thing good" said a poultry and game deaier
| TO the reporter as he approached MS staiL
wv III Won on the quiet" said he.
.that on Saturday the quail season opens
and maybe if you are fortunate you can
have some for Sunday. IT you want 10
have them cooked, as | think they ought to
L. I UNIV inst follow t1tS
method, which | wrote for you, knowing
that YOU would be around this morning"
The method presented is AS follows: 10
| cook quail in the way it should be requires
! special sauce which is made thusiy lake
| n mound of veal half pound OF lat bacon,
| half pound of lean ham, two carrots, two
| medum-sized onions, half can OF mush-
! rooms, three shalots, hall Glove OF garlic
| one bay leaf, some thyme. blade OF mace,
| three whole cloves and nail teasp0obIu III
| of whole peppers. Cut the meat, carrots
and onions into small square pieces, put all
| the ingredients into stewpan with quar-
| ter of a pound of butter and fry them brown.
then add half a bottle of sherry and Two
pints of good broth. Let the whole Doll
| slowly for an hour and half, then strain
through a patent sIrainer so as to extract all
the juice. The liquid or sauce IS then set
aside for future use. Having the sauce
made it is only necessary TO truss say Iour
Quail as you would truss chickens Tor poll
| Ing. L Ut Tue ludii lutt " okNN P"AA ''S'.
| quarter of a pound of Streaky bacon and a
| garnished bunch of parsley in the center.
| Cover the birds with layers Of thin bacon,
moisien with some of the prepared sauce
end braiZe them for three-quarters OF an
hour. In the meantime prepare pint OF
stewed peas and add TO them some of the
sauce described above. Place the dualis IN
a dish with the breasts outward IN such
manner that they will form a Greek cross,
| pour the peas over the center and place
! seallop Of bacon between each quail, pour
! little Of the sauce over the whole and seEd
| to the table.
The market reporter of THE CALL wan
| deTed into the kitchen Of one Of the leading
| hotels q few days since for the purpose OF
| having chat with his friend. the French
| Chef and while there asked him Tor an eX-
| PLANTATION of the mystery OF the compound
| which is so often seen IN large letters on the
| bills OF fare of many of the city restaurants.
II appears on the bills as follows: Null
| LIGATAWNEY SOUP.
"Mullgatawney SOUP" said the chef, sis
| very fac soup. but that which is served
| up under that name in some Of the cheap
| restaurants and hotels is no more like the
real than mock turtle is like the real tur-
te."
"And why?"
Because it comes too high to be served u D
as cheap dish. Now that you want 10
know how to make 1t | will tell you, not
that l suppose that many readers of your
paper will want TO go to the trouble and eX-
pense Of following the rule laid down, hut
1t may be of some interest 10 know how it is
dune. In the first place you cut up one or
more chickens, young and tender, as you
would fer frcasSee, and place them neatly in
a stewpaD, in which you have previously
| put sliced carrot, sliced onion, some celery,
| parsley, thyme, few bsv i aPv2c5ou'-sed
I Cloth to cover the meat. When the pieces
| Of chicken are nearly done strain tn EN-
| through sieve and save the broth In q
| basin. You then place the pieces In cool
| water, let them remain for fifteen minutes,
| then put them on clean napkin and cover
| them with another, press the pieces gently
with the hand, so as to absorb the moisture,
aud trim them neatly. After that you
divide two large onions for every
chicken and take out the root part, then
| slice them and put them into a stewpan
with an ounce of butter for each onion, a
head of celery cut up small for every two
| onions. Put the pan over a slow fire uatll
! the onions are melted or nearly so and they
have acquired a light brown color When
this point has been reached, put in as
much -four as ycu think will suffice to
thicken the quantity of soup you wish TO
make. Then you stir the mbination over
the fire for two or three minutes and add a
spoonful of curry powder and like amount
of curry paste, then you gradually add tC
this combination, mixing 1t we'll. the broth
| that the pieces of chickens were boiled in,
and then as much veal c0ns0mme as you
will f0d requisite to produce the quantity oi
soup required. Then the whole is placed ovel
brisk fire ard stirred all the time unit
thoroughly mixed. AS soon as the combi.
nation bols set 1t aside to clarity itself and
when ii is clarified pass it through a fanny
rubbing it we'll with wooden spoon sc
that what passes into the receiver becomes
a pnree. After that put the pieces o
chicken into stewpan OF suitable size and
pour the puree over it. Half an hour be-
fore ready to serve, draw the soup pot over
brisk fire and let it come to boil and put
TO one side and let it boil gently for ter
minutes longer. By that time the pieces O
chicken will be done. Ii necessary, skin
the soup, taste and season, and serve in
hot tureen. At the same time send to thu
table plate of plain boiled rice, as thi.
should be served up with the soup. Tha
is Mulligatawney soup"