Pot Au Feu

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16 cups cold water

2 pound soup bones, well rinsed

3 pounds marrow bones, trimmed of fat and meat

4 ounces ice water

3 pounds stewing beef, cut into 2 by 1 by 1-inch strips

Bouquet Garni (1 bay leaf, 4 stalks parsley, 1 (3-inch) piece celery)

1 turnip, blanched, roughly sliced

4 carrots, roughly sliced

8 ounces leeks, roughly sliced

1 pound potatoes, roughly sliced

2 medium onions

2 cloves

1 clove garlic

2 tablespoons freshly ground salt

Freshly ground black pepper

1/2 small cabbage head, sliced into wedges

1/2 teaspoon ground coriander