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Soup, Suisse

Procure a two-pound piece short ribs of beef, tie it with string and place in a saucepan with a small beef marrow bone; pour in five quarts cold water with a tablespoon salt. Set on fire and let slowly come to boiling point, skim fat from surface, then add two medium carrots, two sound white turnips, two onions and two branches celery, cover pan and let simmer on corner of range two hours. Finely slice two well-washed leeks, add them to the soup and slowly boil half hour longer; then remove the beef bone, carrots, turnips, onions and celery. Chop up together three branches fresh parsley, one branch chervil and half a sound bean garlic; add this hash to the soup with four ounces good raw rice, lightly mix and continually simmer forty minutes. Skim fat from surface of soup, transfer it to a soup tureen and serve with two ounces of grated Swiss or Parmesan cheese, separately.