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Potage Veal, Indienne

Cut in small square pieces half pound raw lean veal, one medium red carrot, one white medium onion, two well-cleaned leeks, one medium green pepper and three branches crisp, white celery. Place these in a large saucepan with half an ounce clarified butter and brown for fifteen minutes, stirring meanwhile with a wooden spoon. Moisten with three quarts hot water and two gills tomato sauce; add one pound knuckle of veal, one tablespoon salt, half teaspoon white pepper, one teaspoon curry powder and two tablespoons Worcestershire sauce. Mix well and gently boil for forty-five minutes, then add three ounces raw rice, three slices peeled eggplant and two peeled and cored apples cut in small squares, lightly mix, then boil for forty minutes longer. Remove bone, skim the fat from the surface, pour into a hot tureen and serve.