Mulligatawny soup

A 3-pound chicken, cut in pieces

2 ounces butter

½ cup chopped carrots

½ cup chopped green pepper

2 cooking apples, cored and chopped

1 dessertspoon flour

2 teaspoons curry powder

1 dessertspoon salt

3 pints chicken broth

2 whole cloves

Pinch mace

Few sprigs parsley, chopped

1 dessertspoon sugar

¼ teaspoon pepper

Sauté chicken pieces in heated butter until well browned. Stir in carrots, green pepper, and apples, and continue cooking, stirring frequently, until mixture is brown. Sprinkle in flour and curry powder. Add broth, a little at a time. Season with all remaining ingredients. Bring to the boil, then reduce heat, cover, and simmer gently until chicken is very tender. Remove chicken from soup and cool until it can be handled comfortably. Strain the soup, working vegetables through a sieve, then return to saucepan, and heat. Strip chicken from bones (discard bones and skin) and add to soup. Serve hot with steamed rice. Serves 6 to 8.