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Rice, Swiss

Finely chop a medium, sound onion and two ounces raw beef marrow, place both in saucepan with a tablespoon butter and gently fry for five minutes, or until onions attain a nice golden colour, stirring almost continually meanwhile with a wooden spoon. Add eight ounces raw Italian rice, continually stirring on fire for six minutes or until a good golden colour, then pour in little by little one light quart of hot broth, mixing while adding it. Season with a teaspoon salt, two saltspoons pepper and a saltspoon diluted and strained Spanish saffron. Mix well, cover pan and cook for thirty-five minutes, being careful to frequently stir at bottom. Add two ounces grated Swiss cheese, mix well until cheese is thoroughly amalgamated, dress on hot deep dish and serve.