Makes 8 servings.

1 lg. chicken, cut into pieces
1/4 lb. veal trimmings, cut up
6 c. water
4 chopped lg. onions
2 minced garlic cloves
3 tbsp. butter
2 heaping tsp. curry powder
5 tbsp. cornstarch
Juice of 1 lemon
Salt and pepper
1 cooking apple, peeled and sliced

Simmer chicken and veal trimmings in water for about 1 hour. Saute' onion and garlic in butter. Mix curry powder and cornstarch with about 1/4 cup of chicken veal stock to form a paste. Add to soup and blend thoroughly. Stir in onion and garlic. Cook about 30 minutes. Chill. 1 1/2 hours before serving, cut chicken into small pieces, discarding bones and skin. Return chicken to soup. Add lemon juice, salt and pepper to taste and reheat. About 20 minutes before serving add apple. Serve hot with boiled rice.