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Mutton Broth, Indienne

Cut into very small dice pieces one medium, red carrot, one medium, sound turnip, two branches celery, one small white onion, two leeks and one pound lean, raw mutton from the leg, cut also the same way. Place all these articles in a large saucepan with two tablespoons melted butter. Cook for ten minutes, or till they are of a fine golden colour, being careful to stir with a wooden spoon quite frequently meanwhile. Add one teaspoon good curry powder, stir well; then pour in three quarts hot water. Season with two teaspoons salt, two tablespoons Worcestershire sauce. (If any mutton bones on hand add them to the soup, which will give an excellent additional flavour.) Cover the pan and let gently boil for thirty minutes. Then add one and half ounces good rice and one gill tomato sauce. Cover the pan and gently boil for forty-five minutes. Remove the bones (if any); skim the fat from the surface, pour into a soup tureen and serve.