MULLIGATAWNY SOUP
Make some good gravy with the coarse parts of a fowl, strain off clear two hours before dinner, fry the remainder of the fowl, cut into pieces with an onion sliced very fine, one and a half dessertspoonfuls of vinegar, and a little ketchup. Mix all smoothly together, and stew till dinner time. Serve with rice. This soup is just as good made with rabbit.
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