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Potage, Bolivienne

Cut a half pound raw, lean veal into quarter-inch dice pieces, place in a saucepan with two ounces raw, lean ham cut in quarter-inch squares, adding two medium, finely chopped white onions, with two tablespoons melted butter, and lightly brown for ten minutes. Moisten with a quart of broth and four pints of water, season with half teaspoon salt and half teaspoon pepper. Tie together two leeks, two branches celery, one branch parsley and a branch chervil and add to the soup, then let slowly boil for forty-five minutes. Peel, remove seeds and cut into small pieces two medium, fresh red tomatoes, add to the soup and let slowly boil twenty-five minutes. Lift up the bouquet, strew two ounces tapioca into the soup, lightly mixing meanwhile, boil for twenty minutes more, occasionally mixing meanwhile. Pour the soup into a soup tureen and serve.