Group 11/4 pint gooseberries or 2 or 3 sticks rhubarb. Veal, poultry, or game bones, 3 onions, 2 oz. Butter, 1 bunch herbs.

Group 2Juice 1/2 lemon, 1 small chilly, 3 tablespoons curry powder, Sufficient salt to flavour, 1/2 teaspoon ginger

Group 3Small pieces cooked poultry cut into fancy shapes or neat pieces, 3 pints stock, Some Patna rice


Prepare gooseberries or rhubarb, cutting rhubarb (if used) into 1 inch lengths. Cut onions, herbs, and veal, poultry or game bones in group (1) into very fine pieces. Melt butter, add ingredient in group (1) and fry 10 minutes, stirring occasionally. Add ingredient in group (2) and fry a few minutes longer. Add stock group (3) and stir till boiling. Simmer gently 1 to 1 1/2 hours or till vegetables are tender. Rub through a sieve 1 cupful at a time, reheat and add small pieces of poultry. Rice should be nicely cooked and may be served separately.