Take a nice fresh white cabbage, wash, and drain it, and cut off the
stalk. Shave down the head evenly and nicely into very small shreds,
with a cabbage-cutter, or a sharp knife. Put it into a deep china dish,
and prepare for it the following dressing. Take a large half-pint of
the best cider vinegar, and mix with it a quarter of a pound of fresh
butter, divided into four bits, and rolled in flour; a small salt-spoon
of salt, and the same quantity of cayenne. Stir all this well together,
and boil it in a small saucepan. Have ready the yolks of four eggs well
beaten. As soon as the mixture has come to a hard boil, take it off the
fire, and stir in the beaten egg. Then pour it boiling hot over the
shred cabbage, and mix it well, all through, with a spoon. Set it to
cool on ice or snow, or in the open air. It must be quite cold before
it goes to table.
WARM SLAW.--Take a red cabbage; wash, drain, and shred it finely.
Put it into a deep dish. Cover it closely, and set it on the top of
a stove, or in a bake oven, till it is warm all through. Then make a
dressing as in the receipt for cold slaw. Pour it hot over the cabbage.
Cover the dish, and send it to table as warm as possible.