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Curry Soup

12 servings

Ingredients

• 2 piece Chickens
• Butter (a little)
• Onion (a little)
• Calf broth (as needed)
• 1 pinch Spanish pepper
• 0.5 tbsp Curry powder
• Rice, soft cooked (as needed)
• Calf dumplings (as needed)

Instructions

1. Brown two prepared, halved chickens in butter and onion until golden, then cook them in calf broth until tender, and season with a pinch of Spanish pepper.
2. One hour before serving, stir in half a tablespoon of curry powder.
3. When serving, add soft-cooked rice and calf dumplings cooked in the soup.

Modernized from a treasured 19th-century German cookbook.