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Potage, Togo

Cut half a boned fowl, quarter pound raw lean veal and quarter pound raw lean mutton in half-inch-square pieces. Place in a saucepan with one ounce butter and cook ten minutes, stirring once in a while; moisten with two and a half quarts water and one quart broth; season with two teaspoons salt, half teaspoon pepper and half teaspoon curry powder. Thoroughly clean the other half fowl and add to the soup with two chopped onions, and two chopped seedless green peppers. Lightly mix and boil thirty-five minutes, then add two ounces raw rice and boil forty-five minutes more. Remove the half fowl, add one teaspoon freshly chopped parsley to the soup; boil five minutes longer. Skim fat from surface of soup, pour it into a tureen and serve.