Mulligatawny Soup

• 1½ pounds lean mutton or 1 rabbit
• 2 tablespoons butter

Wipe the meat and cut it in small pieces away from the bone. (If using a rabbit, wash it well and let it soak for ½ hour in cold water with a little salt. Lift it out, dry, and cut into small joints.) Melt the butter or dripping in a saucepan; add diced vegetables and apple; sauté until onion is tran