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Mulligatawny, Chitty

Pick, singe and draw a good fat grouse, remove meat from bones, then cut in quarter-inch-square pieces and keep on a plate until required. Chop up bones, place in saucepan with a sliced each carrot and onion, two sliced branches celery, a branch parsley, sprig thyme and two cloves. Pour in a pint broth and two gills demi-glace, lightly mix, let boil for thirty-five minutes and keep hot. Cut an onion, green pepper, two leeks and two ounces raw lean ham in small square pieces, place in saucepan with grouse meat, a tablespoon butter, and gently brown for ten minutes, stirring once in a while. Add a teaspoon curry powder, stir well, strain grouse broth through strainer into pan, add two and a half quarts of broth, two ounces raw rice, a peeled and cored apple cut in small squares, three slices peeled eggplant cut same way and two finely chopped, peeled, red tomatoes. Season with a teaspoon salt, half teaspoon pepper, let gently boil for forty-five minutes, skim fat off surface, pour soup into a tureen and serve.