Then add all the vegetables (except the potatoes), cut very fine, and
the quart of stock. Boil gently for one hour and a half, then add the
potatoes and the salt and pepper. Cook thirty minutes longer. When
there is no stock, take two pounds of beef and two quarts of water.
Cook beef, barley and water two hours, and add the vegetables as
before. The meat can be served with the soup or as a separate dish.


Mulligatawny Soup.

One chicken or fowl weighing three pounds, three pounds of veal, two
large onions, two large slices of carrot, four stalks of celery, three
large table-spoonfuls of butter, one table-spoonful of curry powder,
four of flour, salt, pepper, five quarts of water. Take two table-
spoonfuls of the fat from the opening in the chicken and put in the
soup pot As soon as melted, put in the vegetables, which have been cut
very fine. Let all cook together for twenty minutes, stirring
frequently, that it may not burn; then add the veal, cut into small
pieces. Cook fifteen minutes longer; then add the whole chicken and
the water. Cover, and let it come to a boil. Skim, and set back where
it will simmer for four hours (in the mean time taking out the chicken
when it is tender). Now put the butter into a small frying-pan, and
when hot, add the dry flour. Stir until a rich brown; then take from
the fire and add the curry powder. Stir this mixture into the soup,
and let it cook half an hour longer; then strain through a sieve,
rinse out the soup pot and return the strained soup to it. Add salt
and pepper and the chicken (which has been freed from the bones and
skin and cut into small pieces); simmer very gently thirty minutes.
Skim off any fat that may rise to the top, and serve. This soup is
served with plain boiled rice in a separate dish or with small squares