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Mullagatawny Soup, Fowl

Cut up a large fowl, place the trimmings in a saucepan with two quarts of water, a knuckle of veal, and half a pound of minced ham, a few black peppercorns, and some allspice. As soon as it boils, skim the soup, then allow it to simmer for an hour or so, and strain. Take some of the nicest pieces of meat, and fry them to a delicate brown colour with butter and three medium-sized onions, finely sliced length-wise. Now add this to the stock, place the pot on the fire, and bring the whole to a boil; skim it, and allow it to simmer for fully half an hour. Mix two table-spoonfuls of "Empress" curry-powder with a little arrowroot, a tea-spoonful of salt, and a sufficiency of milk or water to bring the whole to the desired degree of consistency; add this to the soup, and simmer gently until the meat is quite tender. Strain the soup, add a little lemon-juice to taste, and serve with boiled rice.