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Petite Marmite

Have in a large saucepan three quarts of boiling water with a tablespoon salt and half teaspoon white pepper. Tie up two pounds of buttock beef with strings and add to the pan, with any beef, chicken or veal bones on hand; let slowly come to a boiling point. Carefully remove the scum from the surface with a skimmer. Peel and wash well two medium carrots, two small turnips and add to the soup. Cover the pan and boil for ten minutes. Tie together two leeks, three branches of parsley and three branches of celery and add to the pan. Also add one small white onion, two cloves, one bay leaf, one sprig of thyme, six pepper corns and quarter of a small, well-washed cabbage; let very slowly simmer for two and a half hours. It is very important that during the two and a half hours it should simmer exceedingly slowly but continuously; by so doing you will be able to obtain a clear, strong, excellent broth. Remove the meat and all the vegetables. Carefully skim the fat from the surface of the broth. Cut the meat into half-inch square pieces, and the vegetables--except the parsley--into quarter-inch-square pieces, and place in a hot soup tureen. Strain the broth through a cheesecloth into the tureen; place in tureen six slices of freshly toasted French bread; sprinkle over half a teaspoon of chopped parsley and serve.