Boston Soup Recipes, 1880s

Mullagataway Indian Soup Recipe

3 pounds chicken
1 pound veal bones
2 onions
1 tablespoon beef drippings
4 cloves
4 peppercorns
2 sour apples or the juice of 1 lemon
4 quarts cold water
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
4 tablespoons boiled rice

This is a Native American soup, and means pepper pot. It can be made from veal, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of meat. Mullagataway soup should always be highly seasoned with onions, curry powder, and apples or lemons or some strong acidic fruit. The best portions of the meat are usually removed as soon as tender, and served with the strained soup. Rice should also be served with this soup.

Clean the chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with the veal bones, or any pieces of veal that you may have. Cover with four quarts of cold water. Slice the onions, and fry them brown in the beef drippings. Put the onions, cloves, peppercorns and apples (or lemon juice) in the kettle. Mix the curry powder, salt, and sugar to a smooth paste with a little water and add to the soup. Let the soup simmer until the chicken is tender. Remove the chicken and cut into small pieces. Put the larger bones back into the kettle, and simmer another hour. Strain the soup, remove the fat, and put the liquor (broth) on to boil again, with the pieces of chicken and three or four tablespoons of boiled rice. When the chicken is hot, serve at once.

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