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Ministra, Piedmontaise

Cut in very small square pieces one small red carrot, one small turnip, one onion, two leeks and two branches of celery (white part), place in a saucepan with a half ounce butter, set on the fire and brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts water, add a pound shin of beef and a pound veal bones, season with a tablespoon salt, half teaspoon pepper and a saltspoon Italian saffron. Cover the pan, let gently boil for thirty-five minutes, and add one ounce raw rice and two ounces raw macaroni cut into half-inch pieces. Boil again for twenty minutes, then add two peeled and crushed, fresh red tomatoes and boil for twenty minutes. Remove, take out the beef and veal bones, cut quarter of the beef into same shape as the vegetables and add it to the soup with a teaspoon freshly chopped parsley. Mix a little, skim the fat from the surface, pour into a soup tureen and send to the table with a little grated Parmesan cheese separately.