Mixed-race Anglo-Indians adopted and enriched the broth, added meat (usually lamb), and corrupted its Tamil name into the vaguely Irish-sounding mulligatawny. It became a popular dish for Sunday lunch, served with rice and generous squeezes of lime juice—and India's British community took it up, as well. (''[I]n vain our hard fate we repine…on Mullagheetawny we dine'', went a British song from 1784.) Mrs. Beeton, in her famous 19th-century English cookbook, thickened her mulligatawny with ground almonds, and added curry powder and even a bit of lime pickle. Revisions of the book after her death changed the almonds to white flour. Modern recipes vary greatly. Some are made with chicken, or with rabbit; some call for a shin bone; some even call for diced apples.