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Mulligatawny, Mudlear-Chandra

Lift up breasts from a good fat grouse and keep on a plate. Draw, remove head and feet, then cut everything in small pieces. Place them in roasting pan with a sliced each carrot and onion, two sliced branches celery, a blade each thyme and marjoram, a bay leaf, clove, teaspoon each allspice and whole black pepper, pour two tablespoons lard over all and set in oven for twenty-five minutes, stirring once in a while. Remove, place entire contents of pan in mortar and thoroughly pound it. Transfer to a saucepan, add a pound veal bones and two branches each parsley and chervil. Moisten with three and a half quarts water, two gills demi-glace, season with two teaspoons salt, and let gently boil for one and a half hours. Cut two sound onions, one seedless green pepper and two leeks into small squares, place in a saucepan with a tablespoon melted butter and fry for five minutes. Cut breasts in small pieces and add to soup, cook for five minutes, add one and a half teaspoons curry powder and mix well. Strain broth through a cheese-cloth into this pan, lightly mix, then boil for twenty minutes. Add two ounces raw rice, one peeled and cored apple cut in small pieces, let gently boil for forty-five minutes, skim fat from surface, pour into a soup tureen and serve.