Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
     1/4  cup           sliced onion
     1/4  cup           sliced carrot
     1/4  cup           chopped celery
     1/4                chopped bell pepper
   1                    apple, pared, cored -- sliced
   1                    chopped raw chicken
     1/4  cup           flour
   1      teaspoon      curry powder
     1/4  teaspoon      mace
   4                    whole cloves
   1      tablespoon    chopped parsley
   1      can           stewed tomatoes
   1      cup           boiled rice
   5      cups          white stock
                        salt and pepper to taste

Preparation:

Melt the butter in a sauce pan and sauté the onion, celery, carrots, bell pepper, apple and chicken. Cook until browned, and then add the flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer for 1-1/2 hours. Heat the stock in a kettle. Strain the sautéed ingredients through a sieve (except the chicken) and add to the stock. Add the chicken and cooked rice to the stock. Serve with sourdough bread and butter. If desired, return the veal and more of the cooked chicken to the soup to make a stew. Preparation Time: 6 hours