Required: Two quarts of cold water.

One pound of lean beef.

One pound or more of bones.

Quarter of a pound of ham or lean bacon, or a ham bone.

Two onions.

One carrot and turnip.

A bunch of parsley and herbs.

One lemon.

Two cloves.

Six peppercorns.

Two ounces of butter or dripping.

One tablespoonful of curry powder.

One tablespoonful of curry paste.

One ounce of flour.

A breakfastcupful of carefully boiled rice.

Salt and pepper. Chop the bones into small pieces, and cut the meat small. Put the water in a saucepan, add the bones, meat, and a little salt. Bring these slowly to boiling point, and let them boil gently. Meanwhile, prepare the other ingredients. Chop the ham and vegetables finely. Melt the butter in a saucepan, add the ham and vegetables, and fry them a light brown. Then add the curry powder and paste, the herbs and flour, and fry these for another five minutes. If the pan seems to be getting too dry, add a little more butter or dripping. Add to these ingredients enough of the stock to make them smooth and liquid, then pour this into the rest of the stock, adding at the same time the cloves and peppercorns.

Let the soup boil gently for two hours, skimming it occasionally. Then pass the soup through a wire sieve, rubbing through some of the meat, vegetables, etc.. Rinse out the saucepan, pour back the soup, add a little lemon-juice and seasoning to taste. Serve in a hot tureen, and hand with it some carefully boiled rice.

N.B. - The quantity of curry powder and paste used must depend on individual taste. If stock is used instead of water, there will be no need to use any fresh meat.