No. 182 Soup Mulligatawny.
Cut four onions, four apples, one carrot, two turnips, one head of celery, and half a pound of lean ham in slices; put them into a stewpan with half a pound of butter, pass it twenty minutes over a brisk fire, with four cloves, one blade of mace, a bunch of parsley, thyme, bay-leaves, and a pint of broth (No. 133); let it simmer about twenty minutes, then add three tablespoonfuls of curry powder, one do. of curry paste, and four do. of flour; mix the whole well together, with eight quarts of broth; when boiling, skim it, season with a teaspoonful of sugar, and salt if required; pass it through a tammie, serve with pieces of roast chicken in it, and boiled rice in a separate dish (No. 129.) It must not be too thick, and of a good yellow colour.