Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot stove, with two ounces of good butter. Cook for five minutes, stirring with the spatula; then moisten with two quarts of broth (No. 99), adding a finely chopped medium-sized onion, the same of green pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254). Season with a tablespoonful of salt and a teaspoonful of pepper, and, after cooking for thirty minutes, add three tablespoonfuls of raw rice and cook again for thirty minutes, Remove the bouquet, skim thoroughly, and pour the soup into a hot soup-tureen to serve.