Rump of Beef, Flemish Style

Have the meat prepared and cooked the same as for a la Boucicault (No. 1337), using the pork, but no vegetables. Cut up some carrots pear-shaped, about four pounds in all, as many turnips cut into one inch in diameter balls; also a four-pound cabbage cut in four, blanch each sepaately and divide it into twenty small parts, tying each one together with a coarse thread. Lay the cabbages in a row in the center of a low saucepan, through its entire length, set in the turnips on one side and the carrots on the other, dilute with just sufficient stock from the meat to cover the vegetables, and one hour and a half before serving, place over them a heavy piece of buttered paper. Boil on a very slow fire, or in the oven, and when the vegetables are cooked, serve up the piece of meat, and set on one side of it half of the carrots and turnips, laying the other half on the other side, alternating them so as to vary the colors. Place the cabbages at the two ends, and lay on them the salt pork cut into slices. Reduce the gravy to the consistency of a light half-glaze, moisten the meat with a part of it, and serve the rest in two sauce-boats.