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Cabbage, Rouennaise

Cut a very small green cabbage in quarters, remove the core and outer leaves, slice exceedingly fine, place in a saucepan with ounce butter and teaspoon salt, lightly mix, then cover the pan and cook on the fire for twenty minutes, stirring once in a while, moisten with three quarts water, add a half-pound piece salt pork and one beef marrow bone, cover the pan and let boil slowly for two hours, remove the bone and pork, skim the fat from the surface, pour the soup in a soup tureen, arrange six slices toasted French bread on top of the soup and serve.