Mullagatawny Soup, Indian Style

Put eight quarts of broth into a saucepan with two knuckles of veal, sawed crosswise into four pieces, and some fragments of chicken; boil, skim and add a bunch of parsley garnished with bay leaf and a clove of garlie; season with salt, pepper, mace and cloves; boil slowly for three hours, then remove the veal knuckles and cut off all the meat adhering to the bones, and set it under a weight to press it to a quarter of an inch thick and let get cool and cut up into quarter of inch squares. Strain the broth through a sieve, and skim off the fat. Have half a pound of carrots, half a pound of turnips, half a pound of onions, two ounces of knob celery, six apples and four ounces of ham, all well minced, adding one pound of boneless chicken meat, after removing the skin and fat, and cutting it in five-eighths inch squares. Put six ounces of butter into a saucepan, heat it well, then begin first by frying the onions, afterward the carrots, turnips, ham, knob celery, apples and chicken. When all are fried and slightly colored, add to them six tablespoonfuls of flour, mixing it in well, then dilute with the broth, let boil and continue to boil until every article is well cooked; season and add three teaspoonfuls of curry, and a little sugar, drain, remove the pieces of chicken and press the vegetables through a sieve. Put this puree back into the saucepan, return it to the fire with the veal and chicken, and stir from the bottom of the saucepan until boiling point. Let simmer for twenty-five minutes, taste and see if the seasoning be correct, then serve. Send to the table at the same time, some rice boiled in salted water, mixing in some lard or butter.