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Mulligatawny Soup No 3

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







Have some good broth made, chiefly of the knuckle of veal: when cold

skim the fat off well, and pass the broth when in a liquid state through

the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is

preferable to rabbit,) fry it well, with four or five middle-sized

onions shred fine; shake a table-spoonful of curry-powder over it, and

put it into the broth. Let it simmer three hours, and serve it up with a

seasoning of cayenne pepper.











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