Mulligatawny Soup(Compliments Of Sylvia'S Rigdon Hall, Cambria) - cooking recipe

Ingredients

2 qt. water
1 (3 1/2 lb.) chicken
1/2 tsp. white pepper
1/2 tsp. dry hot mustard
1/2 tsp. ground ginger
1/2 tsp. ground mace
1/2 tsp. salt
1/2 tsp. powdered garlic
1/4 tsp. ground cloves
1 1/2 Tbsp. powdered curry
2 c. chopped onion
2 c. chopped celery
1 1/2 c. diced carrots
1 1/2 c. diced green pepper
4 c. chopped canned tomatoes
1/3 c. applesauce
2 oz. dried parsley
2 oz. butter
6 Tbsp. flour

Preparation

Bring water to a boil; add chicken.
Cook until chicken is tender.
Remove chicken from stock; refrigerate stock to clean off fat.
When cool, remove skin and bones from chicken; pull or cut into bite size chunks.
Add next 8 items to reheated, defatted chicken stock.