Cut up a chicken; put it into a soup - kettle, with a little sliced onion, carrot, celery, parsley, and three or four cloves. Cover it with four quarts of water. Add any pieces of veal, with the bones, you may have; of course, a knuckle of veal would be the proper thing. When the pieces of chicken are nearly done, take them out, and trim them neatly, to serve with the soup. Let the veal continue to simmer for three hours.
Now fry an onion, a small carrot, and a stick of celery sliced, in a little butter. When they are a light brown, throw in a table-spoonful of flour; stir it on the fire one or two minutes; then add a good tea-spoonful of curry powder, and the chicken and veal broth. Place this on the fire to simmer the usual way for an hour. Half an hour before dinner, strain the soup, skim off all the fat, return it to the fire with the pieces of chicken, and two or three table-spoonfuls of boiled rice. This will give time enough to cook the chickens thoroughly.