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Potage, Montglas

Cut off head, neatly draw and wipe a fowl of about three and a half to four pounds. Place in a saucepan with a carrot, turnip, onion with a clove stuck in it, two leeks, two branches each parsley and celery, and a half-pound piece salt pork. Pour in five quarts water, season with a level tablespoon salt and half teaspoon white pepper, cover pan and let slowly boil for two and a half hours, being careful to skim off fat once in a while. Strain broth through cheesecloth into another saucepan, let it come to a boil, then dredge in two ounces tapioca. Cut in small squares one ounce cooked lean ham, one ounce each cooked smoked beef tongue and macaroni, add to broth with tapioca and carefully mix. Boil for fifteen minutes, mixing once in a while, then pour soup into a tureen and serve.