English Mulligatawny

Ingredients

• 1 knuckle of veal
• 6 onions
• 1 tablespoon curry powder
• 1 dessertspoon cayenne pepper
• salt
• Harvey's sauce
• lemon pickle

Instructions

1. Stew the knuckle of veal until it is half done. Cut off the greatest part of the meat and set aside; continue to stew down the bone in its stock.
2. Cut the reserved meat into small pieces and fry them with the thinly sliced onions, curry powder, and cayenne pepper. Add the stock from the bone and let the whole gently simmer for nearly an hour.
3. Flavour the soup with a little Harvey's sauce and lemon pickle before serving.