McCalls Cooking School

I am looking for a recipe for Mulligitawny soup from McCalls Cooking School Cookbook. I had it years ago and lent it out, never to be seen again, woe is me. If anybody out there has it I would be very grateful.

Mulligatawny soup

4 to 5 lb. roasting chicken, cut up
1/3 cup unsifted all purpose flour
1/3 cup butter or margarine.
1 ½ cups chopped onion
2 cups chopped carrots
2 cups chopped celery
1 ½ cups chopped, pared tart apple
1 ½ tablespoon curry powder
4 teaspoons salt
¾ teaspoon mace
11/2 teaspoon pepper
1.4 teaspoon chilli powder
¾ cup canned flaked coconut
1 cup apple juice
1 cup light cream
1 ½ cup hot cooked white rice
½ cup chopped parsley

1. Wash chicken; pat dry with a paper towel. Roll chicken in flour, coating completely. Reserve remaining flour.
2. In hot butter in a large kettle or Dutch oven, saute chicken until browned on all sides. Remove chicken, and set aside.
3. Add to kettle the onion, carrot, celery, apple and any remaining flour; cook, stirring, 5 minutes.
4. Add curry powder, salt, mace, pepper, chilli powder, coconut, chicken and 6 cups of cold water; mix well. Bring to boil; reduce heat and simmer for 2 hours. Stir occasionally. Remove from heat.
5. Skim fat from soup. Remove skin and bone from chicken. Cut chicken meat into large pieces.
6. Return chicken to kettle with apple juice and light cream. Reheat, stirring.
7. To serve; Place a heaping spoonful of rice in each of six to eight bowls. Add soup. Sprinkle wit parsley. Makes 21.2 quarts; 6 to 8 servings


hope you get this. I am lucky enoungh to have quite a few of the recipe cards.

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