Flemish Garnishing

Blanch and drain a pound and a half of cabbage, put it into a saucepan with half a pound of salt pork, pepper, one onion with two cloves in it, and sufficient unskimmed broth (No. 194a) to cover the cabbage, then let cook all together for two hours. Cut sixteen carrots into pear-shaped pieces, parboil them first, and then finish cooking them in some broth with sugar, until they fall to a glaze. Have sixteen cork-shaped pieces of turnips, parboil and cook them also in consomme with sugar, till they fall to a glaze. Drain the cabbage when it is done, and lay them on the ends of the remove to be garnished, being careful to suppress the onion containing the cloves. Cut the salt pork into slices, and lay these on top of the cabbage, then set the carrots and turnips in clusters on the sides. Serve separately a half-glaze sauce (No. 413) or else a white sauce (No. 562).