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Croute-Au-Pot

Place a two-pound piece shin of beef and a beef marrow bone in a large saucepan, pour in four quarts water, season with two teaspoons salt and half teaspoon pepper, set on fire and as soon as it comes to a boil skim fat from surface, then slowly boil one hour. Cut a half head clean, very small white cabbage in quarters, scald in boiling water five minutes to take away the strong odor, add to the soup with two medium carrots, two turnips and one onion; tie in a bunch two leeks, one branch parsley, one branch celery, one branch chervil, one sprig thyme, one bay leaf and one clove and add to the soup. Cover pan and slowly boil one hour longer. Remove all vegetables from pan, cut carrots and turnips in slices, the cabbage in half-inch squares, place in an earthen soup tureen with six slices toasted French roll, strain the broth through a damp doubled cheesecloth over the vegetables and bread and serve.