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Macaroni Au Maigre

Place in a saucepan two pounds fresh fish bones or heads, one sliced carrot, a sliced onion, two sliced branches celery, two branches parsley, one branch chervil, sprig thyme, a bay leaf and a clove. Moisten with two quarts water, season with one and a half teaspoons salt and half teaspoon pepper, let slowly boil for one hour, then strain broth through a double cheesecloth into another saucepan. Boil four ounces macaroni in a quart water with a teaspoon salt for forty minutes, drain on a sieve, then cut in half-inch pieces and add to the broth, with two gills hot milk; lightly mix, boil for five minutes, pour soup into a soup tureen and serve with six slices toasted French bread separately.