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MULLAGATAWNY SOUP (another way)

For this favourite Indian soup take a couple of chickens, a large fowl, a knuckle of veal, or a calf's head, with the trimmings, bones, and gristles of the breast of veal. Make a good strong stock; this must be carefully attended to. Cut the meat into pieces--mouthfuls--or the fowl into small joints, and simmer gently in about half a gallon of water. Fry six middle-sized onions and a couple of cloves of garlic shredded finely, in two ounces of butter. Pound and mix well together an ounce of coriander-seed, a quarter of an ounce each of chives, turmeric, and cassia, a salt-spoonful of cayenne, and rather more of black pepper. Put these ingredients with two large spoonfuls of riceflour into a basin, mix them with some of the broth the meat has been boiled in, and strain into the rest. Simmer until the soup is about the thickness of cream. Before taking it off the fire add the juice of a lemon to flavour it. Some people use sour apples or other acids in mullagatawny, but the lemon-juice is preferable. Serve the meat in the soup, with boiled rice separately, and cut lemons on a plate. Time, simmer from two to three hours. Probable cost, 2s. per quart. Sufficient for eight persons.