Mulligatawny Soup: Vegetarian Recipes

No. 13. — Mulligatawny Soup.

2 ounces butter.
2 teaspoons salt.
2 dozen peppercorns,
i ounce curry powder,
i- ounce flour.

I J pints soaked haricot beans.

3 quarts water.

2 large carrots.

2 large turnips.

I large onion.

I leek.

Place the beans, water, onion and leek in a large
saucepan and place on the fire. Slice the carrots
and turnips and fry in one ounce of butter until
slightly brown. Add them to the beans and boil
altogether for one hour, then add salt and pepper-
corns. Boil for another hour, strain, return to the
saucepan and thicken with the flour, curry powder,
and one ounce of butter made into a paste. Stir
until it has boiled for three minutes. Strain again if

14

NEW VEGETARIAN DISHES.

necessary before serving. Serve boiled rice in
another dish.

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