No. 13 Mulligatawny Soup
1½ pints soaked haricot beans.
3 quarts water.
2 large carrots.
2 large turnips.
1 large onion.
1 leek.
2 ounces butter.
2 teaspoons salt.
2 dozen peppercorns.
½ ounce curry powder.
½ ounce flour.
Place the beans, water, onion and leek in a large saucepan and place on the fire. Slice the carrots and turnips and fry in one ounce of butter until slightly brown. Add them to the beans and boil altogether for one hour, then add salt and peppercorns. Boil for another hour, strain, return to the saucepan and thicken with the flour, curry powder, and one ounce of butter made into a paste. Stir until it has boiled for three minutes. Strain again if necessary before serving. Serve boiled rice in another dish.