some lemon-peel, and
mace, with a few sweet herbs; shred all very fine, with half a
tea-spoonful of cayenne pepper, and add them to the feet. Let all stew
together two hours and a quarter. Just before you send it to table, add
the juice of two small lemons, and put forcemeat balls and hard eggs to
it.

_Mulligatawny Soup._ No. 1.

Cut in pieces three fowls; reserve the best pieces of one of them for
the terrine; cut the remainder very small: add to them a pound of lean
ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions,
pickles of any kind that are of a hot nature, and about four
table-spoonfuls of good curry-powder. Cover the ingredients with four
quarts of strong veal stock, and boil them till the soup is well
flavoured: then strain that to the fowl you have reserved, which must be
fried with onions. Simmer the whole till quite tender, and serve it up
with plain boiled rice.

_Mulligatawny Soup._ No. 2.

Boil a knuckle of veal of about five pounds weight; let it stand till
cold; then strain, and fry it in a little butter. Strain the liquor, and
leave it till cold; take the fat off. Fry four onions brown in butter,
add four dessert spoonfuls of curry-powder, a little turmeric, a little
cayenne; put all these together in the soup. Let it simmer for two
hours, and if not then thick enough, add a little suet and flour, and
plain boiled rice to eat with it; and there should be a chicken or fowl,
half roasted, and cut up in small pieces, then fried in butter of a
light brown colour, and put into the soup instead of the veal, as that
is generally too much boiled.

_Mulligatawny Soup._ No. 3.

Have some good broth made, chiefly of the knuckle of veal: when cold
skim the fat off well, and pass the broth when in a liquid state through
the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is
preferable to rabbit,) fry it well, with four or five middle-sized
onions shred fine; shake a table-spoonful of curry-powder over it, and
put it into the broth. Let it simmer three hours, and serve it up with a
seasoning of cayenne pepper.

_Onion Soup._ No. 1.

Take twelve large Spanish onions, slice and fry them in good butter. Let
them be done very brown, but not to burn, which they are apt to do when
they are fried. Put to them two quarts of boiling water, or weak veal
broth; pepper and salt to your taste. Let them stew till they are quite
tender and almost dissolved; then add crumbs of