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Potage, Mikado

Cut half of a small breast of chicken, quarter of a pound lean raw veal and quarter pound of lean raw mutton into small dice pieces, place in a saucepan on the fire with one ounce butter and cook for five minutes, stirring with the spatula meanwhile. Then moisten with two and a half quarts white broth, add a finely chopped, medium onion, one green pepper chopped the same way and one and a half tablespoons diluted curry. Tie in a bunch one leek, two branches celery two ditto parsley, one chervil, one bay leaf, one sprig thyme, one clove and one bean garlic, and add to the soup. Season with a heavy teaspoon salt and half teaspoon pepper. Cook slowly forty minutes, add three tablespoons raw rice, cook thirty minutes longer. Remove the herbs, etc., skim fat from surface, pour into a soup tureen and serve.