Add to three quarts of liquor, in which fowls have been boiled, the following vegetables: three onions, two carrots, and one head of celery cut in small dice. Keep the kettle over a high heat until soup reaches the boiling point; then place where it will simmer for twenty-five minutes. Add one tablespoon of curry powder, one tablespoon of flour mixed together; add to the hot soup and cook five minutes. Pass through a sieve. Serve with small pieces of chicken or veal cut in it.