4 lb. chicken pieces
2 1/2 qts. water
2 tbsp. salt
1 tbsp. curry
Parsley
1/2 tsp. mace
1/2 tsp. cloves
2 onions, sliced
5 carrots, sliced
4 stalks celery seed
2 green peppers, diced
3 apples, sliced
1 can stewed tomatoes
1/4 c. butter
1/2 c. flour

Combine chicken, water, and spices in large Dutch oven. Cover and simmer for 45 minutes. Remove chicken from broth; remove skin and bones. Cut meat into bite- size pieces.

In large frying pan cook and stir vegetables in butter until tender. Remove from heat and sprinkle flour over vegetables; stir. Gradually add vegetables and chicken to broth. Heat to boiling. Cover and simmer 1 hour.