One carrot cut in dice,
One clove,
One-half teaspoon of thyme.
Simmer slowly for one-half hour.
Now place in frying pan
Four tablespoons bacon fat,
One-half cup of flour,
One-half teaspoon curry powder.
Blend together, and then add one pint of cold water, and as soon as it is thoroughly blended turn into the soup; stir to prevent lumping and bring quickly to a boil; cook ten minutes; strain through cheesecloth; add juice one-half lemon and one-half cup of finely chopped chicken meat. Serve.