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Lobster Mulligatawny

(England.) Cook 2 ounces of chopped ham, 1 carrot, 1 onion, 1 bayleaf, some parsley, 1 ounce of butter. Add two pounds of boiled lobster, cut into dice, 1 quart of veal stock, 1 spoonful of sherry, 1 ounce of flour mixed with 1 ounce of butter, a tablespoonful of curry powder, then cook 1/2 hour. Add the yolks of 2 eggs and 1/2 cup of hot cream, press through a sieve, and serve with a dish of boiled rice.

LENTEN BROTH (as made in the convents of France and Austria.). Cook 2 pounds of flounders or any white fish, cut up, with 1 carrot, 1 onion, 1 turnip, 2 pieces of celery, and a bunch of herbs, with 1 quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add 1 pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot.

FISH BROTH (as made in Sweden.).

Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; reduce by boiling to 1 quart. Strain it, add 1 leek, 6 potatoes, 1 carrot, cut up, a bayleaf, and some parsley. Simmer for 1/2 hour, add 1 pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve.