VEGETABLE MULLIGATAWNY SOUP

2 quarts of stock of any kind (vegetable, cereal, pot liquor);
½ lemon;
2 apples;
2 carrots;
2 onions;
2 tablespoonfuls of flour;
2 oz of fat;
1 leek (if desired);
1 turnip;
2 sticks of celery; 1 table spoonful of curry powder;
Salt.

Melt the butter in a pan, and add the sliced vegetable and herbs, and fry brown, stirring often. Add the flour and curry powder, and fry, then gradually stir in the stock and sliced apples. Stir until boiling. Simmer for 1 hour. Season. Add the lemon juice, and, if too thick, a little more stock. Strain into a tureen and serve with boiled rice.
For 8 persons. Time - 1 ½ hours.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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