Cut four onions, four apples, one carrot, two turnips, one head of
celery, and half a pound of lean ham in slices; put them into a stewpan
with half a pound of butter, pass it twenty minutes over a brisk fire,
with four cloves, one blade of mace, a bunch of parsley, thyme,
bay-leaves, and a pint of broth (No. 133); let it simmer about twenty
minutes, then add three tablespoonfuls of curry powder, one do. of curry
paste, and four do. of flour; mix the whole well together, with eight
quarts of broth; when boiling, skim it, season with a teaspoonful of
sugar, and salt if required; pass it through a tammie, serve with pieces
of roast chicken in it, and boiled rice in a separate dish (No. 129.) It
must not be too thick, and of a good yellow colour.