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Mulligatawny

1/2 lbs. lean mutton 2 ozs. (4 tablespoonfuls) butter or drippings 3 pints (6 cups) cold water or stock 2 onions I sour apple 4 tablespoonfuls chopped ham 1½ small carrot 1½ small turnip I dessertspoonful curry powder I teaspoonful curry paste 1/2 ozs. (6 tablespoonfuls) flour 1/2 pint (I cup) hot milk I tablespoonful chutney I bunch herbs Salt and pepper to taste I lemon Boiled rice Wipe the meat and cut it in small pieces.

Melt the butter or drippings in a saucepan, add to it the apple and vegetables cut in small pieces, and cook for five minutes over the fire. Add the curry powder, curry paste, chutney and flour, and mix well; then add the water or stock, meat, herbs, salt and pepper. Stir over the fire for five minutes and then simmer for two hours, skimming when necessary. When ready, strain through a fine sieve into a basin. Lift out the best pieces of the meat for serving in the soup and rub as much as possible of the remainder through the sieve.

Rinse out the saucepan and return the soup to it with the meat. Season carefully, add one tablespoonful of lemon juice and the hot milk just before serving. Serve the soup with plain boiled rice. If liked a lemon cut in quarters may also be handed.

The addition of a little cream is a great improvement to this soup. Mulligatawny signifies pepper-water. It seems to have come into fashion at the time Dr. Kitchener wrote his famous "Cook's Oracle." He