Eliza Acton's Vegetable Mulligatawny
|Onions||3 Large, chopped|
|Butter||4 Ounce (110 Grams)|
|Marrow/Courgettes 700 gram , unpeeled||1 1⁄2 Pound, peeled|
|Tomatoes||1⁄2 Pound, skinned and chopped (225 Gram)|
|Stock/Water||3⁄4 Pint (425 Milliliter)|
|Worcester sauce||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Madras curry powder||1 Teaspoon|
|Long grain rice||3 Fluid Ounce|
|Boiling water||6 Fluid Ounce|
|Freshly milled black pepper||To Taste|
1 In a large saucepan, melt the butter.
2 Add in the chopped onions and cook until they're golden brown colour.
3 Meanwhile cut up the marrow into 1 inch (2-5 cm) cubes and peel and dice the potato.
4 Add these to the onions together with the tomatoes.
5 Add in salt and pepper and cook the vegetable covered over a low heat until soft, about 20-30 minutes.
6 In another saucepan, put the rice with some salt.
7 Pour on the measured boiling water and bring to a boil.
8 Cover and cook gently until all the liquid is absorbed and the rice is tender.
9 When the vegetables are cooked, transfer them into a liquidiser and puree.
10 Return the puree back into the saucepan.
11 Stir in the cooked rice along with the stock, Worcestershire sauce and curry powder.
12 Correct the seasoning and add more curry powder if needed.
13 Reheat gently, cooking for about five minutes more.
14 Serve hot with some crisp croutons of bread sprinkled in each bowl.