of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or
mango-juice, to taste; 1 fowl or rabbit, 4 slices of lean bacon; 2
quarts of medium stock, or, if wanted very good, best stock.
_Mode_.-=Slice and fry the onions of a nice colour; line the stewpan
with the bacon; cut up the rabbit or fowl into small joints, and
slightly brown them; put in the fried onions, the garlic, and stock, and
simmer gently till the meat is tender; skim very carefully, and when the
meat is done, rub the curry powder to a smooth batter; add it to the
soup with the almonds, which must be first pounded with a little of the
stock. Put in seasoning and lemon-pickle or mango-juice to taste, and
serve boiled rice with it.
_Time_.--2 hours. _Average cost_, 1s. 6d. per quart, with stock No. 105.
_Seasonable_ in winter.
_Sufficient_ for 8 persons.
_Note_.--This soup can also be made with breast of veal, or calf's head.
Vegetable Mullagatawny is made with veal stock, by boiling and pulping
chopped vegetable marrow, cucumbers, onions, and tomatoes, and seasoning
with curry powder and cayenne. Nice pieces of meat, good curry powder,
and strong stock, are necessary to make this soup good.
[Illustration: CORIANDER.]
CORIANDER.--This plant, which largely enters into the
composition of curry powder with turmeric, originally comes from
the East; but it has long been cultivated in England, especially
in Essex, where it is reared for the use of confectioners and
druggists. In private gardens, it is cultivated for the sake of
its tender leaves, which are highly aromatic, and are employed
in soups and salads. Its seeds are used in large quantities for
the purposes of distillation.
A GOOD MUTTON SOUP.