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Gourkha Soup

Cut a large onion into thin rings, chop two cloves of garlic very fine, and fry both a golden brown in two ounces of salted butter, along with twenty-four cloves and twenty-four peppercorns. Add a tea-spoonful of curry-powder, and two quarts of strong stock, and stir all together. Then add one pound of tomatoes sliced, three bay-leaves, and salt to taste, stirring the whole time. Let the mixture simmer gently for at least two hours, then strain through a wire sieve, allowing as much of the pulp as possible to pass through into the liquor. Serve with fried bread cut into dice. Probable cost, 2s.