Mulaga-Tawny Soup

Submitted by Lauren H-C

"This recipe is adapted from Kitchener's The Cook's Oracle (1817) and from Esther B. Aresty's adaptation in The Delectable Past, p. 165-166"

 

• Ready In: 1hr 29mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 chicken
• 1 onion
• 4 garlic cloves, peeled and smashed
• 2 teaspoons gingerroot, grated
• 1 lemon, zest only
• 1 bay leaf
• 1 red chili pepper, halved
• 1 tablespoon peppercorn
• 1 teaspoon coriander seed
• 1 teaspoon mustard seeds
• sea salt, to taste

directions

1. Place all of the ingredients in a large stock pot and add enough water to cover the chicken by at least 2 inches. I used 5 quarts for my (I believe) 12-quart stock pot. Bring water to a boil then turn down heat and simmer, partially covered, for 1 hour 20 minutes, or until chicken is cooked through.
2. Shred chicken and divide between bowls. Strain stock over the chicken.