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Mullagatawny Soup, Vegetable

Take five or six young vegetable-marrows, and the same of middle-sized cucumbers, pare, cut them lengthwise into slips, empty their seeds, and divide them again into dice. Pare and core four sour apples or tomatoes, and slice a couple of Spanish onions. These last fry, slightly browning them, in a large stewpan, with a quarter of a pound of good fresh butter. Throw in the other vegetables before the butter has acquired much colour, and stir them gently round. Shake the pan frequently, and stew gently over a slow fire until half done, when add from two to three large table-spoonfuls of good curry powder, and stew the vegetables until they will pulp, pouring in boiling veal stock enough to cover. Strain through a coarse hair-sieve, pressing the pulp with a wooden spoon. Add more stock, or even water, if stock be not at hand, according to the quantity of soup required, and any additional seasoning--salt, cayenne, or lemon-juice. Thicken if necessary with a very little ground rice or arrowroot, and serve with rice, if liked; but it should be, if properly made, quite thick enough without any addition. Time, two hours to prepare. Sufficient, one quart for six persons.