Blanch the Brussels cabbages. Blanch also the asparagus cut in pieces about an inch long. Put the butter in a saucepan on the fire, and when melted put it into the carrots and turnips, both cut with a vegetable spoon, also the onions; stir now and then till the whole is about half done, when add a little over a pint of broth and the Brussels cabbages; boil about ten minutes. Then add again the blanched asparagus, the mushrooms, broth just enough to cover the whole, simmer till every thing is done, salt and pepper to taste, the sugar and it is ready for use.
Water may be used instead of broth, but is inferior.
A macedoine may be served with any meat: roasted, baked, or broiled.