Tapioca Soup with Tomatoes

Put six ounces of tapioca into a saucepan, pour over one-half gallon of rich
strained broth, boil for a couple of minutes, and move the pan to the side of the fire
and simmer gently. Remove the seeds from four or five large tomatoes, put them in
a saucepan with a small onion, a small sprig of parsley and a bay leaf tied up with
it, also a few peppercorns and salt to taste. Put the saucepan over the fire, reduce
the moisture of the tomatoes, rub the whole through a fine hair sieve into the soup,
and serve when the tapioca is thoroughly done and dissolved.