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Flemish Garnish

This is made with a cooked knuckle of ham, boiled bacon, sausages, German sausage, boiled carrots and turnips, and glazed onions. The larger part of the garnish is composed of well-boiled white cabbages which have been thoroughly dried in a saucepan; Brussels sprouts may also be used. This is an excellent garnish for rump steak, tenderloin of beef or roasted ham.