33. Mulliuatawney Soup

A calf's head divided, well cleaned, place with a cow-heel, in a well tinned saucepan; boil them till tender, let them cool, cut the meat from the bones in slices, and fry them in butter, stew the bones of the head and heel for some hours; when well stewed, strain, let it get cold and remove the fat. When this is accomplished cut four onions in slices, flour them, fry them in butter until brown, add a table-spoonful and a half of best curry powder obtainable, cayenne pepper one tea-spoonful with a little salt, turmeric powder sufficient to fill a dessert spoon is sometimes added, but the improvement is not manifest to a refined English palate, the curry powder being deemed all that is necessary; add these last ingredients to the soup, boil gently for about an hour and a half, add two dessert-spoonfuls of Harvey's sauce; serve.

34. Indian Method

Slice six onions, and seven or eight shalots, place in stewpan with sis ounces of butter, cut a pair of young fowls, as though for fricasee, season copiously with white pepper, place the chickens upon the onions, stew gently rather more than an hour; then remove the pieces of chicken, flour each well, put them again in the pan, with four dessert-spoonfuls of curry powder, add one of turmeric; pour at least two quarts of gravy to this, and stew slowly for an hour, add a small quantity of cayenne pepper, with lemon juice, that of half a lemon will suffice.

Boil a pound of best rice until soft; serve in a separate dish, boxed with small pieces of toast cut into squares,

A rabbit will serve the same purpose as a chicken.

35. Calves Foot Soup A La Tureen

This soup I frequently make from calves' feet, after having taken the stock from them for jelly, but I do not boil them so much as though I did not require them; take out all the bones and lay them to get cold, then cut them into large square pieces; if quite tender to eat, put them into your tureen; sweat down a small slice of raw ham and veal, a few mushrooms, two onions, a sprig of parsley, a blade of mace, a large faggot of sweet herbs, with plenty of basil, dry all well up with flour, strain it through a tammy cloth or sieve; season with cayenne pepper, salt, and lemon, add a wine glass or two of white wine at the last, then put in the cut meat to get hot.

36. Calves' Tail Soup

Get three calves' tails, let them be cut in joints, and put into (after blanching them) some good white stock, and stew them well for several hours; proceed as for the former soup, season, likewise, the same, but leave out the basil.

37. Lambs' Tails Soup

Four lambs' tails, cut in joints, will make this soup, proceeding the same way as the former, leaving out the sweet herbs; add cream,, as to the former, and one glass of white wine.

38. Mutton Soup

Cut a neck of mutton into four pieces, put it aside, take a slice of the gammon of bacon and put it in a saucepan with a quart of peas with enough water to boil them, let the peas boil to a pulp and strain them through a cloth, put them aside, add enough water to that in which is the bacon to boil the mutton, slice three turnips, as many carrots, and boil for an hour slowly, add sweet herbs, onions, cabbage, and lettuces chopped small, stew a quarter of an hour longer, sufficient to cook the mutton, then take it out, take some fresh green peas, add them with some chopped parsley and the peas first boiled to the soup, put in a lump of butter rolled in flour, and stew till the green peas are done.