however, it is not suited to the English palate.


MOCK TURTLE, IMITATION.--Take an onion, carrot, small head of celery, and
some turnip, and boil them till they are tender in some stock. The water
in which some rice has been boiled is very well suited for the purpose.
Add also to every quart a brimming tablespoonful of mixed savoury herbs.
Rub the whole through a wire sieve, thicken it with brown roux till it is
as thick as cream; add a few drops of Parisian essence--(sold in bottles by
all grocers)--to give it a dark colour. Add a wineglassful of sherry or
Madeira, or, if the use of wine be objected to, the juice of a hard lemon.
Flavour the soup with a little cayenne pepper, and serve some egg forcemeat
balls in it, about the size of small marbles.


MULLIGATAWNY SOUP.--Take four large onions, cut them up and fry them brown,
with a little butter, in a frying-pan, with a carrot cut up into small
pieces; add to this a quart of stock or water, and boil till the vegetables
and onions are tender; then rub the whole through a wire sieve and add a
brimming teaspoonful of Captain White's Curry Paste and a dessertspoonful
of curry powder, previously mixed smooth in a little cold water; thicken
the soup with a little brown roux. Some persons would consider this soup
too hot; if so, less curry powder can be used or more water added. If you
have no curry paste, cut up a sour apple and add it to the vegetables in
the frying-pan. If you have no sour apples, a few green gooseberries are a
very good substitute. Boiled rice should be served on a separate dish with
this soup, and should not be boiled in the soup at starting.


ONION SOUP.--Cut up half a dozen onions and throw them for a few minutes