MULLAGATAWNY SOUP.
This soup is always made of the same materials, only varying in quantity. Brown in some butter six or eight onions; fry some pieces of rabbits and chicken; lay it upon the onions; have ready some stock, boiling hot; let it simmer gently for an hour and a quarter; then strain it through a sieve; add two quarts more of stock, and let it stew; mix with it three tea-spoonsful of currie powder, and two of brown flour with a little cold water; let it boil slowly for half an hour. If preferred, the juice of a lemon may be strained into it.