Mulligatawny Soup Recipe

Divide a large chicken into neat pieces; take a

knuckle of veal, and chop it up; put all into a large saucepan, and add

one gallon of water; salt; boil for three hours or until reduced

one-third. Put an ounce of butter in a hot frying pan, cut up two red

onions, and fry them in the butter. Into a half pint of the stock put

two heaping tablespoonfuls of curry powder; add this to the onion, then

add the whole to the soup, now taste for seasoning. Some like a little

wine, but these are the exception and not the rule. Before serving add

half a slice of lemon to each portion. Many prefer a quantity of rice to

be added to the soup before it is finished; the rice should be first

well washed and parboiled.

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