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Mulligatawny Soup

3/4 pound butter beans 1 ounce carrots, turnips, and celery 3 pints water 1 teaspoon salt 2 ounces chopped Spanish onion Parsley 3 ounces chopped apple 3 ounces sliced tomato 1 teaspoon curry powder 2 teaspoons lemon juice 1/2 ounce cornflour 1/2 pint milk Soak the beans all night in water; put them on to cook; when boiling, add the carrots, turnip, and celery. Cook until the beans are tender; then remove the carrot. Fry the onion in the butter, with the bay-leaf and parsley. Add the apples and tomato; sprinkle over the curry-powder. Stir over the fire for a few minutes, taking care that it does not burn; then add the curry-paste, chutney, flour and lemon juice. Add the butter beans, etc., and cook slowly for one juice. Add the butter beans, etc., and cook slowly for one hour. Rub through a sieve. Reheat and serve with boiled rice.