Mulligatawny Soup

Large chicken cut up (3 to 4 pounds)
4 cups water
1 tablespoon salt
1 teaspoon curry powder
1/8 teaspoon mace
1/8 teaspoon cloves
1 small bunch parsley
1 medium onion sliced thin
1 medium carrot sliced thin
1 stalk celery sliced thin
1 medium green pepper, diced
1 medium apple peeled and sliced thin
1/4 cup butter or margarine
1/3 cup flour
1 - 8 ounce can stewed tomatoes

In a large saucepan or kettle combine the chicken, water, salt, curry powder, mace, cloves and parsley. Cover and simmer for 45 minutes or until the chicken is tender. Remove the chicken from the kettle to a plate. Add enough water to broth to make 4 cups. Remove from the chicken the skin and bones and cut the meat into bite-size pieces. In a large saucepan cook and stir the onion, carrot, celery, green pepper and apple in the butter until tender. Remove from heat then gradually stir in the flour. Gradually stir in the broth and tomatoes. Add the chicken. Heat to boiling stirring constantly. Boil for about 1 - 2 minutes. Cover and simmer over low heat for one hour. Serves 8 to 10.