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Mulligatawny Soup

This is an Indian soup. It may be made with either veal, calf's head, chicken or rabbit, or with two or more of these in combination. It is highly seasoned with onions, curry powder and sour apples, lemons or some other strong acid fruit. The best portions of the meat are removed as soon as tender and served with the soup. Boiled rice should always accompany Mulligatawny, served separately. Four pounds of veal; one-half pound of ham; four quarts of water; one carrot; two onions; one turnip; four cloves; four peppercorns; six apples (sliced); three tablespoons of curry powder; one teaspoon of sugar; salt and pepper to taste. Have the bone of the veal well broken, and place the veal in the soup-kettle with the ham and the water. Fry the onions brown in a little butter, and put them with the meat, adding at the same time the sliced apples, vegetables, cloves, peppercorns, and the sugar and curry powder mixed to a paste with a little water. Simmer gently for five hours, then strain and set away to cool. Remove any fat that forms, and return to the range, placing in the soup at the same time, a piece of the veal for each plate. When the whole is thoroughly heated, season with salt and pepper and serve.