Soaked in cold water for a quarter of an hour, and then boiled for
fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
delicious. It should be eaten with boiled rice; and for those who like
the soup even hotter than that in the above preparation, the
accompanying rice may be curried. In either case the rice should be
boiled so that each grain should be separate and distinct from the
rest.