Modern cookery for private families

then take it out, and pass the stock and onions through a fine sieve or strainer. Add to them two pints and a half more of stock, pour the whole into a clean pan, and when it boils stir to it two tablespoonsful of currie-powder mixed with nearly as much of browned flour, and a little cold water or broth, put in the meat, and simmer it for twenty minutes or longer should it not be perfectly tender, add the juice of a small lemon just before it is dished, serve it very hot, and send boiled rice to table with it. Part of a pickled mango cut into strips about the size of large straws, is sometimes served in this soup, after being stewed in it for a few minutes; a little of the pickle itself should be added with it. We have given here the sort of receipt commonly used in England for mullagatawny, but a much finer soup may be made by departing from it in some respects. The onions, of which the proportion may be increased or diminished to the taste, after being fried slowly and with care, that no part should be overdone, may be stewed for an hour in the first quart of stock with three or four ounces of grated cocoa-nut,[36] which will impart a rich mellow flavour to the whole. After all of this that can be rubbed through the sieve has been added to as much more stock as will be required for the soup, and the currie-powder and thickening have been boiled in it for twenty minutes, the flesh of part of a calf’s head,[37] previously stewed almost tender, and cut as for mock turtle, with a sweetbread also parboiled or stewed in broth, and divided into inch-squares, will make an admirable mullagatawny, if simmered in the stock until they have taken the flavour of the currie-seasoning. The flesh of a couple of calves’ feet, with a sweetbread or two, may, when more convenient, be substituted for the head. A large cupful of thick cream, first mixed and boiled with