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Mulligatawney, Manila

Have the following articles ready: Half sliced carrot, one medium sliced onion, half medium sliced turnip, one sliced leek, one branch sliced white celery, one sliced parsley root, quarter of medium sliced eggplant, two sprigs bay leaf, one of thyme, two medium, ripe, sliced tomatoes, two sliced shallots, one bean sound, crushed garlic, one sound, sliced apple, one sliced green pepper, half ounce lean raw ham or bacon cut into small dice pieces, two cloves and one piece lemon rind.

Heat one ounce butter in a saucepan, add all the above ingredients and gently brown them for five minutes, mixing well with the spatule. Add one tablespoon flour, mix all well and allow to briskly cook for eight minutes, mixing with the spatule once in a while. Moisten with two and a half quarts hot broth. Mix well with a spoon; season with a light tablespoon salt, half teaspoon white pepper, a light saltspoon cayenne pepper and one saltspoon grated nutmeg, adding one good teaspoon curry powder diluted in a little water. Mix well again with the spoon and let gently simmer for one hour. Skim the fat off the surface; pass it through a strainer into another saucepan; add a tablespoon cocoanut milk or a tablespoon sweet cream, two tablespoons boiled rice and two tablespoons cooked chicken cut into very small dice; mix a little while heating, but be very careful not to allow the soup to boil again after the cocoanut has been added. Pour into a hot soup tureen and serve.