Remove the fat perfectly, and put it into a clean stewpan on the fire.
When it boils stir in a thickening of flour, using one ounce of flour to every pint of soup.
Cook the flour well, and add a little colouring if necessary.
Season to taste, and, just before serving, pour in two glasses of port wine.
Some forcemeat balls should be served in the soup.
Make them with veal forcemeat, mixed with the liver of the hare finely chopped, and bake them in the oven.
Mulligatawny Soup.
- Ingredients—1 rabbit or chicken.
- 2 quarts of second stock.
- 1 onion.
- 1 apple.
- 2 tablespoonfuls of curry powder.
- ½ pint of cream.
- 2 oz. of butter or dripping.
- A few drops of lemon juice.
Method.—Cut the rabbit, or chicken, into joints, and fry them in the butter or dripping.
Remove them when nicely browned, and fry the apple and onion.