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Consomme, Flamande

Prepare, strain in a saucepan and keep hot a consomme. Clean and scrape a medium red carrot, one medium turnip; wash well quarter of a small, well-trimmed white cabbage. Cut all these into small dice pieces. Finely mince a medium white onion, place in a small saucepan with a teaspoon sugar, half teaspoon salt, half ounce butter and half pint cold water; mix thoroughly, cover the vegetables with a sheet of buttered paper, cover pan and boil on the range for forty-five minutes. Remove, take up the paper and add the vegetables to the consomme with six well-washed, drained and minced sorrel leaves, if handy. Boil the consomme for ten minutes. Have six small slices lightly toasted French bread, place them in a soup tureen, pour the consomme over and serve.