Mulligatawny Soup

1 (2 1/2 to 3 pound) chicken, cut up
4 cups water
1 1/2 teaspoons salt
1 teaspoon curry powder
1 teaspoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon mace
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 tomatoes, chopped
1 medium carrot, thinly sliced
1 apple, chopped
1 green bell pepper, cut into 1/2-inch pieces
Snipped parsley

Remove any excess fat from chicken. Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.

Remove chicken from broth; cool chicken 10 minutes. Remove chicken from bones and skin; cut chicken into bite-size pieces. Skim fat from broth; strain broth. Add enough water to broth, if necessary, to measure 4 cups. Cook and stir onion in margarine in Dutch oven until tender.

Remove from heat; stir in flour. Gradually stir in broth. Add chicken, tomatoes, carrot, apple and green pepper. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes. Garnish each serving with parsley.