Mulligatawny Soup

Ingredients

• 2 whole chickens
• flour
• 4 whole onions
• clarified fat
• pepper
• salt
• 2 tablespoon curry powder
• 3 quart strong beef gravy
• 1 whole lemon
• rice
• 1 pinch saffron

Instructions

1. Cut the chickens into small pieces, as if preparing for fricassee, and flour them well. In a saucepan, combine the floured chicken with the shredded onions, clarified fat, pepper, salt, and curry powder. Let this simmer for one hour.
2. Add the three quarts of strong beef gravy and continue simmering for another hour.
3. Before sending to table, stir in the juice of a lemon. Some persons approve of adding a little rice boiled with the stock, and a pinch of saffron may also be added if desired.