Mulligatawny.
Ingredients.—One large onion, one apple, one tablespoonful of good curry powder, one ounce of flour, half an ounce of grated cocoanut, a few drops of lemon juice, one dessertspoonful of red currant jelly, one dessertspoonful of chutney, salt, one quart of chicken or veal stock, three ounces of butter, one ounce and a half of cornflour, some well boiled rice.
Method.—Skin the onion, slice it and pound it in a mortar; chop and pound the apple. Mix the curry powder smoothly with half a teacupful of cold water, melt the butter in a stewpan, stir in the curry powder and water and the pounded onion; cook and stir until the water cooks away and the onion browns in the butter; add the apple, cocoanut, chutney, salt and the stock (warm); put on the lid and simmer for half an hour; rub through a sieve, mix the flour with a little cold stock, re-heat the soup and when it boils stir in the flour; add the lemon juice and red currant jelly; hand well-cooked rice with this soup.
[THE RULES OF SOCIETY.]
By LADY WILLIAM LENNOX.