Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PART ONE***
     1/2  gallon        chicken stock
   3 1/2  pounds        chicken or
   4                    boneless chicken breasts or leg quarters
     1/2                white pepper
     1/2  teaspoon      dry hot mustard
     1/2  teaspoon      ground ginger
     1/2  teaspoon      ground mace
     1/2  teaspoon      salt
     1/2  teaspoon      powdered garlic
     1/4  teaspoon      ground cloves
   1 1/2  tablespoons   curry powder
                        ***PART THREE***
   2      teaspoons     cooking oil
   2      cups          chopped onion
   2      cups          chopped celery
   1 1/2  cups          diced carrots
   1 1/2  cups          diced green pepper
                        ***PART FOUR***
   4      cups          chopped canned tomatoes
     1/3  cup           applesauce
   2      ounces        dried parsley
                        ***ROUX***
   6      tablespoons   flour very lightly browned -- in 2 oz. butter

Preparation:

Bring stock to a boil, add chicken, and cook til done. Take chicken out of stock, and refrigerate stock then skim off fat. When chicken has cooled, remove skin and bone if necessary, and chop into bite sized chunks. After skimming fat off stock, reheat to simmer, and add ingredients from Part Two. Sauté vegetables in Part Three about 3 minutes each. Add sautéed vegetables and chicken to stock, plus the ingredients from Part Four. Bring to a boil, stirring frequently. If desired, mix in Roux to thicken.