Muligatawny soup

To make Muligatawny soup, Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonsful of curry powder.
Let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour. Before sent to table the juice of a lemon should be stirred in it. Some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.