Mulligatawny De Mouton - Mutton Mulligatawny

Prepared as Chicken Mulligatawny, using mutton and mutton broth instead of chicken.

Mulligatawny de Veau - Veal Mulligatawny. Same as Chicken Mulligatawny, using veal instead of chicken.

Mulligatawny De Poisson - Fish Mulligatawny

Remove the fillets from the fish, wrap it in a cloth and cook in the soup. Follow directions as for the mulligatawny soups.

Mulligatawny De Legumes Pour Careme - Vegetable Mulligatawny For Lent

Prepare 1 gallon of vegetable broth with all sorts of vegetables obtainable, using them, though, with discretion, so that no particular flavor predominates.

Strain and thicken the broth lightly, flavor with curry and a tablespoonful of chutney, let simmer for three-quarters of an hour, season to taste, add 1 gill of almond milk, bind with 6 egg yolks, 1 pint of cream and 2 ounces of butter, strain and garnish with macedoine of vegetables.

Serve a plate of rice separate.

Chowder De Lucines - Clam Chowder

Drain 1 gallon of hard clams (about 100), cut off all the hard parts and chop them coarsely.

Cut fine 6 ounces of salt pork, put it into a saucepan with 6 ounces of butter and set on the range; add 3 coarsely chopped onions, 3 leeks and 1 stalk of celery (cut fine); let smother over a slow fire, stirring constantly, and then add 8 large peeled potatoes, cut in small squares, and 12 large, ripe, peeled and seedless tomatoes, cut in pieces; moisten with 2 quarts of veal or chicken broth and flavor with 1 teaspoonful of ground thyme, 1/2 teaspoonful each of ground sage, marjoram and mace; let simmer for 20 minutes, then add the chopped clams with their juice, boil 20 minutes longer, clear from scum and fat, and add some bruised oyster crackers and chopped parsley. Season to taste and serve.

Chowder A La George De F. Grant - Chowder, Geo. De F Grant Fashion

Follow directions as for Clam Chowder, but keeping it more liquid and adding some soft clams, boneless frog legs and soft crabs cut in small pieces.

Potage Aux Crabes A La Laffan - Crab Flake Soup, Laffan Style

Take 2 quarts of chicken broth, 1 quart of clam broth, 1 quart of cream. Boil each separately, then mix together and thicken slightly with a roux. Season to taste with salt, a pinch of sugar and a little cayenne pepper, flavored with a dash of sherry. Five minutes before serving, add the crab flakes and eggs, but do not let boil.

Potage De Leucines Papillons Aux Crabes D'huitres Soft Clam Soup With Oyster Crabs

Put 75 small but choice soft clams (belly part only) in a saucepan with 1 quart each of chicken broth, clam broth and oyster broth; set on the fire; when boiling, take off the scum, let simmer for 3 minutes and then add 1 quart of bechamel sauce. Season to taste with salt, mace, cayenne and a pinch of sugar.

Pick carefully 1 pint of oyster crabs and plunge them in boiling water for 1 minute, drain and add them to the soup: finish with 1 pint of boiling cream and 3 ounces of butter.