Neapolitan Soup

Cut into rather small pieces, one-fourth of a raw chicken, put them into a saucepan
with one ounce of butter, one ounce of lean raw ham, half a green pepper, half of
a sliced onion and one sliced carrot, and stew gently for ten minutes ; then moisten
with three pints of white broth, season with one-half tablespoonful of salt, one teaspoonful
of pepper and add one tablespoonful of raw rice. Let it simmer for fifteen
mihutes, or until about half-cooked, then put in one ounce of macaroni in small
pieces, and half of a tomato. Boil again for ten minutes, and serve with two tablespoonfuls
of grated cheese separately.