Take a fine firm cabbage of a deep red or purple colour. Strip off
the outer leaves, and cut out the stalk. Quarter the cabbage
lengthways, and then slice it crossways. Lay it in a deep dish,
sprinkle a handful of salt over it, cover it with another dish,
and let it lie twenty-four hours. Then drain it in a cullender
from the salt, and wipe it dry. Make a pickle of sufficient white
wine vinegar to cover the cabbage well, adding to it equal
quantities of cloves and allspice, with some mace. The spices must
be put in whole, with a little cochineal to give it a good red
colour. Boil the vinegar and spices hard for five minutes, and
having put the cabbage into a stone jar, pour the vinegar over it
boiling hot. Cover the jar with a cloth till it gets cold; and
then put in a large cork, and tie a leather over it.
COLD SLAW. [Footnote: This receipt was accidentally omitted in its
proper place.]
Take a nice fresh cabbage, wash and drain it, and cut off all the
stalk. Shave down the head into very small slips, with a cabbage
cutter, or a very sharp knife. It must be done evenly and nicely.
Put it into a deep china dish, and prepare for it the following
dressing. Melt in a sauce-pan a quarter of a pound of butter, with
half a pint of water, a large table-spoonful of vinegar, a salt-spoon
of salt, and a little cayenne. Give this a boil up, and pour
it hot upon the cabbage.
Send it to table as soon as it is cold.