5 lb Corned beef

1 Garlic clove

2 Cloves -- whole

10 Black peppercorns -- whole

2 Bay leaves

8 md Carrots

8 md Potatoes

8 md Yellow onions -- peeled

1 md Cabbage -- cut in wedges

Chopped parsley MUSTARD SAUCE 1 1/2 tb Butter -- melted

1 Egg

1/3 c Light brown sugar

1/4 c Granulated sugar

1/4 ts Salt

1/8 ts Pepper

1/4 c Prepared mustard

3/8 c Cider vinegar

Mix all ingredients. Bring to a boil over medium heat, stirring. Reduce heat, simmer 3 minutes. Serve hot with corned beef. Also good with ham. Makes 3/4 cup.