quarters; cut about 2½ lbs. of breast of veal into rather small pieces, add the bones, and gristly parts of the breast, to the knuckle which is stewing; fry the pieces of meat, and 6 sliced onions, in a stew-pan, with a piece of good clarified dripping or butter. Strain the stock if done, and put the fry to it, set it on the fire, and scum carefully; simmer it an hour. Have ready mixed in a batter, 2 dessert-spoonsful of curry powder, the same of lightly browned flour, and salt and cayenne as you choose; add them to the soup. Simmer the meat till quite tender. You may have 2 chickens parboiled, and use them in place of the breast of veal. The above receipt is a plain one.
Another and richer.
Make a strong stock of a knuckle of veal, roast beef bones, a ham bone, a faggot of sweet herbs, 2 carrots, 4 turnips, 8 onions, 1 clove of garlic, 3 heads of celery, previously fried in butter, 6 cloves, some black pepper, salt, cayenne, mace, and mushroom powder; stew it all in 5 quarts of water, eight hours, then strain through a fine sieve. When cold take off all the fat, and if the stock be not rich enough, add to 3 quarts, a pint of good gravy; rub 3 table-spoonsful of curry powder, 1 of ground rice, and 1 of turmeric with some butter and flour, then moisten with a little stock, and add it by degrees to the rest, and simmer it two hours. Add 2 or 3 wine-glassfuls of sherry or Madeira, 1 of oyster, 1 of walnut pickle, 1 of eschalot or chili vinegar, 2 table-spoonsful of soy, 2 of Harvey or Reading sauce, and 1 of essence of anchovy; simmer it a few minutes. Have ready 2 chickens, or a rabbit, parboiled, then browned in fresh butter, or pieces of ox-tail previously cooked, add whichever of these it may be to the soup, simmer it again till the meat be cooked, then squeeze in the juice of a lemon and serve. Serve rice, cayenne, chili vinegar, and pickles.—Cold Arrack, or Rum Punch, after mulligatawny.
Ox-Tail Soup.
Three tails will make a good sized tureen-ful of soup; it is very strengthening, is considered an elegant, and is by no means an expensive soup. Have the tails divided at the
