Mullagatawny Soup

Put one-fourth pound of butter into a saucepan, add three or four sliced onions
and fry them until done. Cut two rabbits into nice sized pieces, put them in with
the onions and fry for a few minutes ; then pour in three or four pints of clear broth
and let it boil gently for an hour. Take the rabbit out of the saucepan, pass the
onions and liquor through a fine hair sieve, return them to the stewpan, pour in one
quart of broth and boil for an hour longer. Put two tablespoonfuls of flour into
frying panwith a little butter and fry it until nicely browned. Stir in gradually sufficient
broth or water to make a good paste. Stir the curry into the soup ; add a
little lemon-pickle and let it simmer gently for half an hour, stirring frequently to
prevent the flour from sticking to the bottom of the saucepan. Turn the soup into
a tureen and serve with it a dish of plain boiled rice.