Directions for Cookery, in its Various Branches

mouthfuls. Stir in, at the last, a jill or two glasses of red wine, and a large table-spoonful of currant jelly. Boil it slowly a few minutes longer, and then put it into your tureen. It will be much improved by the addition of about a dozen and a half small force-meat balls, about the size of a nutmeg. This soup will require cooking at least four hours. Partridge, pheasant, or grouse soup may be made in a similar manner. If you have any clear gravy soup, you may cut up the hare, season it as above, and put it into a jug or jar well covered, and set in boiling water till the meat is tender. Then put it into the gravy soup, add the wine, and let it come to a boil. Send it to table with the pieces of the hare in the soup. When hare soup is made in this last manner, omit using the blood. MULLAGATAWNY SOUP, AS MADE IN INDIA. Take a quarter of an ounce of China turmeric, the third of an ounce of cassia, three drachms of black pepper, two drachms of cayenne pepper, and an ounce of coriander seeds. These must all be pounded fine in a mortar, and well mixed and sifted. They will make sufficient curry powder for the following quantity of soup: Take two large fowls, or three pounds of the lean of veal. Cut the flesh entirely from the bones in small pieces, and put it into a stew-pan with two quarts of water. Let it boil slowly for half an hour, skimming it well. Prepare four large onions, minced and fried in two ounces of butter. Add to them the curry powder and moisten the whole with broth from the stew-pan, mixed with a little rice flour. When thoroughly mixed, stir the seasoning into the soup, and simmer it till it is as smooth and thick as cream, and till the chicken or veal is perfectly tender. Then stir into it the juice of a lemon; and five minutes after take up the soup, with the