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Mullagatawny Soup, Rabbit

Cut up two young rabbits into small pieces, fry them in butter until they are nearly cooked enough, with four onions sliced finely. Place these in a stewpan, pour in a quart of stock, and simmer for an hour. Then take out the rabbit, and strain off the onions; replace the rabbit in the stewpan with two more quarts of stock, as good as you wish to make it, and when it boils stir in two table-spoonfuls of curry-powder, flavoured as you may prefer; add mango pickles, etc., just before serving. Fowl may be served in the same way.