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Mulligatawny Soup No 1

(Soups.) - (The Lady's Own Cookery Book)

Cut in pieces three fowls; reserve the best pieces of one of them for

the terrine; cut the remainder very small: add to them a pound of lean

ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions,

pickles of any kind that are of a hot nature, and about four

table-spoonfuls of good curry-powder. Cover the ingredients with four

quarts of strong veal stock, and boil them till the soup is well

flavoured: then strain that to the fowl you have reserved, which must be

fried with onions. Simmer the whole till quite tender, and serve it up

with plain boiled rice.

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