Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 36

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.