-2 tablespoonfuls of curry powder, 6 onions, 1 clove
of garlic, 1 oz. of pounded almonds, a little lemon-pickle, or
mango-juice, to taste; 1 fowl or rabbit, 4 slices of lean bacon; 2
quarts of medium stock, or, if wanted very good, best stock.

_Mode_.-=Slice and fry the onions of a nice colour; line the stewpan
with the bacon; cut up the rabbit or fowl into small joints, and
slightly brown them; put in the fried onions, the garlic, and stock, and
simmer gently till the meat is tender; skim very carefully, and when the
meat is done, rub the curry powder to a smooth batter; add it to the
soup with the almonds, which must be first pounded with a little of the
stock. Put in seasoning and lemon-pickle or mango-juice to taste, and
serve boiled rice with it.

_Time_.--2 hours. _Average cost_, 1s. 6d. per quart, with stock No. 105.

_Seasonable_ in winter.

_Sufficient_ for 8 persons.

_Note_.--This soup can also be made with breast of veal, or calf's head.
Vegetable Mullagatawny is made with veal stock, by boiling and pulping
chopped vegetable marrow, cucumbers, onions, and tomatoes, and seasoning
with curry powder and cayenne. Nice pieces of meat, good curry powder,
and strong stock, are necessary to make this soup good.

[Illustration: CORIANDER.]

CORIANDER.--This plant, which largely enters into the
composition of curry powder with turmeric, originally comes from
the East; but it has long been cultivated in England, especially
in Essex, where it is reared for the use of confectioners and
druggists. In private gardens, it is cultivated for the sake of
its tender leaves, which are highly aromatic, and are employed
in soups and salads. Its seeds are used in large quantities for
the purposes of distillation.

A GOOD MUTTON SOUP.

175. INGREDIENTS.--A neck of mutton about 5 or 6 lbs., 3 carrots, 3
turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt
and pepper to taste; a little sherry, if liked; 3 quarts of water.

_Mode_.--Lay the ingredients in a covered pan before the fire, and let
them remain there the whole day, stirring occasionally. The next day put
the whole into a stewpan, and place it on a brisk fire. When it
commences to boil, take the pan off the fire, and put it on one side to
simmer until the meat is done. When ready for use, take out the meat,
dish it up with carrots and turnips, and send it to table; strain the
soup, let it cool, skim off all the