macaroni with tomato sauce.

23. Fried whiting; boiled knuckle of veal with parsley and butter, and
grilled bacon; baked currant pudding.

24. Semolina soup; part of loin of pork roasted; Spanish soufflé.

Vegetables, though, of course, they are an important part of dinner, are
not given, as they must vary according to the month of the year. The
recipes which follow are as little complicated as possible.

_Mulligatawny Soup (without meat)._--Cut two onions and a small carrot
into thin slices, put them into a stewpan with one ounce of butter, turn
them about until they are a nice brown colour, but not burnt, then add a
sprig of parsley and half an apple, stir in three teaspoonfuls of curry
powder, add a pint and a half of hot stock from bones, or of hot water
and a little piece of lean bacon, or a small bacon bone if you have one;
let the soup simmer for an hour, skim the fat off, strain the soup, put
it back in the saucepan, add to it the juice of half a lemon and a
dessertspoonful of flour that has been baked a very light brown and
mixed with a piece of butter the size of a pigeon's egg; salt to taste.
Serve the soup very hot, and hand rice as boiled for curry with it.

_Fillet Steaks with Mushroom Ketchup._--Beat the steaks with a beater or
rolling-pin, put a very small piece of butter in a stewpan, place the
steaks in it, and brown them slightly on each side; add one
tablespoonful of ketchup and one tablespoonful of water, also a little
black pepper; salt is not generally wanted with mushroom ketchup; cover
the stewpan closely, and keep the fillets hot for three-quarters of an
hour at the side of the stove; serve with the gravy poured over them.