Soup (Curry)

Instructions

1. Boil the head and feet of a sheep, lamb, or calf till quite tender in three or four quarts of water.
2. The next day, when cold, remove all the fat. Cut the meat small and take out the bones.
3. Brown an onion in fat, then add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, and two teaspoonfuls of vinegar or lemon.
4. Stir all together into the liquid in which the meat has boiled.
5. Serve in a soup tureen, with boiled rice handed round separately on a plate. A homely dish.