Asparagus À L'anvers Recipe

Take half a red cabbage of medium size, chop it very finely and put it in
a pan; add a little water, salt, and pepper, three or four potatoes cut
in fine slices and five lumps of sugar. Let it all simmer for two hours
with the lid on. Then take off the cover and let it reduce. Before
serving it, add either a bit of fat pork or some gravy, with a dessert-
spoonful of vinegar. Stir it well before sending it to table.
[_Mrs. Emelie Jones_.]

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