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Potage, Balmord

Cut in small squares three sound, seeded green peppers and the white parts of three leeks, place in a saucepan with an ounce butter, and cook on range for ten minutes, lightly stirring meanwhile. Moisten with two quarts of broth, one quart of water, and add two pounds raw veal or beef bones. Season with a heavy teaspoon salt and half a teaspoon pepper, let boil for fifty-five minutes. Break three ounces of spaghetti into half-inch pieces and add them to the soup, then cook for fifteen minutes. Cut two medium, peeled, raw potatoes into quarter-inch squares and add to the soup and let simmer for fifteen minutes. Add the leaves from two branches chervil and boil five minutes. Remove bones, skim fat from surface. Pour soup into a soup tureen, and serve with a little grated Parmesan cheese, separately.