Ingredients. - Two-pound tin of canned calf's-head. Two pounds of canned mutton or chicken. Two apples. Two leeks. Two carrots. One turnip. Two good-sized onions. Two tablespoonfuls of flour. One table-spoonful of curry-powder. Salt and sugar. A bunch of herbs.

Time required, three hours.

To make Mulligatawny Soup:

1. Take two pounds of canned mutton or chicken out of the tin; put it in a basin with two quarts of warm water.

2. Peel two apples, and put them on a plate.

3. Cut the apples in quarters, cut out the core, and then cut the quarters into slices, and put them into a saucepan with two ounces of the clarified fat.

4. Take one turnip and two good-sized onions, peel them, cut them in pieces, and put them in the saucepan.

5. Put the saucepan on the fire, and give one stir to the vegetables with a wooden spoon.

6. Take two leeks, wash them well in cold water, and cut off the green tops of the leaves.

7. Cut up the leeks and put them in the saucepan.

8. Take two carrots, wash them, scrape them with a knife, cut them in pieces, and put them in the saucepan.

9. Give one stir with a wooden spoon, to mix the vegetables together, and let them fry for ten minutes.

10. Also add a sprig of parsley, a sprig of thyme, a sprig of marjoram, and two bay-leaves, tied tightly together with a piece of string.

11. "When the vegetables have fried for ten minutes, take half a pint of the liquor (in which the meat is soaking), pour it into the saucepan, and let it boil and reduce to a quarter of a pint.

12. Stir the vegetables occasionally.

13. Put two tablespoonfuls of flour and one tablespoonful of curry-powder into a basin, and mix them into a smooth paste with one gill of the liquor.

14. Stir this mixture into the saucepan with the vegetables.

15. Now put the meat or fowl and the remaining liquor into the saucepan, put the lid on, and let it come to the boil.

16. When it boils, put one salt-spoonful of salt and half a salt-spoonful of moist sugar into the saucepan.

17. Now move the saucepan to the side of the fire and let it simmer for two hours and a half.

18. Watch it, and skim it occasionally with a spoon.

19. After that time strain off the soup through a strainer into a basin.

20. Pour the soup back into the saucepan.

21. Open the two-pound tin of calfs-head', remove all the fat from the top, and stir the contents of the tin into the soup in the saucepan.

22. For serving, pour the soup into a hot soup-tureen.