This rich soup is best made with the excellent but despised rabbit. A fowl, how-ever, can be substituted.

Take a small knuckle of veal, say three pounds, and one rabbit or fowl; if rabbit, lay it in water after cleaning.

Out up the veal; put the meat in a pot with two ounces of butter, a small slice of lean ham if approved, three onions and six apples peeled and cut up, and half a pint of cold water; set the stewpan on a hot fire, shaking it about occasionally till the bottom is covered with a brownish glaze; then add a carrot cut up, a turnip, three tablespoonfuls of curry powder, one of salt, and four tablespoonfuls of flour; mix all well together, and pour on a gallon of hot, not boiling, water; lay in the bones of the veal, and the chicken or rabbit cut up; let all simmer three hours. Take out the chicken or rabbit; trim some nice pieces to serve in the soup; keep the rest with a cup of the soup for an entree (see recipe). Skim off all scum and fat as it rises; then strain the soup. Have some plain boiled rice to serve separate. The pieces of rabbit or chicken are either put in the soup or handed round with the rice.

Of course, the amount of curry powder may be reduced one-half if too hot.