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Potage of Lamb, Piedmontaise

Cut a pound of raw lean lamb from the shoulder into small dice pieces; place them in a saucepan with two sound onions cut in small pieces, three ditto leeks, one ditto seeded green pepper and two ounces raw lean ham, all cut in small pieces. Add two tablespoons melted butter and cook on a brisk fire ten minute, occasionally stirring meanwhile. Moisten with two quarts of broth or hot water, add one pound raw beef bones. Season with teaspoon salt and three saltspoons pepper. Cover the pan and let slowly boil thirty minutes. Break two ounces Italian macaroni in half-inch pieces, add to the soup with two ounces raw rice and boil forty minutes more. Take up the bones, add two gills tomato sauce. Boil five minutes, skim fat from the surface, strew in two ounces grated Parmesan cheese, mix well, pour the soup in a soup tureen and serve.