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Chicken Soup, Bavaroise

Cut head and feet off a fowl of about three pounds, completely draw wipe and cut (except the carcass) into half-inch-square pieces. Cut in very small squares the white parts of two leeks, a sound onion, seedless green pepper and two ounces raw, lean salt pork, place with fowl in a saucepan, add an ounce butter and brown on fire for fifteen minutes, frequently stirring meanwhile. Moisten with four pints water, one and a half pints broth, season with a teaspoon salt, half teaspoon pepper and let boil for twenty-five minutes. Break two ounces macaroni in very short pieces, add to soup with a teaspoon chopped chives and let boil continually for fifty minutes. Place in saucepan a tablespoon melted butter, one and a half ounces flour, and stir on fire while heating for two minutes. Pour in two gills milk, one saltspoon cayenne, one saltspoon grated nutmeg, mix with whisk until it comes to a boiling point, then pour into soup. Mix well, allow to boil for ten minutes, pour soup into a tureen and serve.