Make two quarts of soup by either of the foregoing receipts, using for it good brown stock (for a common family dinner strong beef broth will do). Mix smoothly with a little liquid, a tablespoonful of fine currie-powder, and boil it in the soup for ten minutes; or instead of this, season it rather highly with cayenne pepper, and then stir into it from six ounces to half a pound of Patna rice boiled dry and tender as for a currie. The whole may then remain by the side of the fire without even simmering for ten minutes longer, and then be served immediately. As a winter potage this is generally much liked. A spoonful of Captain White’s currie-paste will flavour it very agreeably if smoothly diluted, and simmered in it for two or three minutes: we prefer it always to the powder. Three or four ounces of pearl-barley well washed, soaked for some hours, and boiled extremely tender in broth or water, may on occasion be substituted for the rice.
Obs.—This receipt was, from inadvertence, omitted at its proper place, where it ought to have been inserted after the carrot soups which will be found there, and to which the reader is referred for the method of preparing the present one in part.