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Mulligatawny Soup No 2

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

Boil a knuckle of veal of about five pounds weight; let it stand till

cold; then strain, and fry it in a little butter. Strain the liquor, and

leave it till cold; take the fat off. Fry four onions brown in butter,

add four dessert spoonfuls of curry-powder, a little turmeric, a little

cayenne; put all these together in the soup. Let it simmer for two

hours, and if not then thick enough, add a little suet and flour, and

plain boiled rice to eat with it; and there should be a chicken or fowl,

half roasted, and cut up in small pieces, then fried in butter of a

light brown colour, and put into the soup instead of the veal, as that

is generally too much boiled.

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