Sirloin of Beef a la Thieblin

Have the sirloin prepared and cooked as explained in the de Lesseps (No. 1352). Dress and glaze it, garnishing each side with red cabbage, prepared as explained below, and the ends with Sarah potatoes (No. 2802). Strain and skim the fat from the gravy, reduce it and serve it in a separate sauce-boat. Cut a red cabbage into quarters, remove the hard center, and shave the balance fine; blanch, then drain and put it into a saucepan with butter, salt pepper, bay leaf and a medium sized onion cut in one-eighth of an inch squares; let cook slowly for three hours, stirring it several times in the meanwhile with a spoon. Take out the bay leaf and add a piece of butter and some slices of apples previously cooked in butter.