Slaw.—This is an American preparation of cabbage,
and can be served both hot and cold; in the former
case it is a very nice vegetable entremet, in the latter
it is a more or less recondite form of cabbage salad.
hot.—Well wash a good white cabbage,
using plenty of water for the purpose, shred it very
fine (in America a special slicer is used), drain it
thoroughly, place it in a pan, and for a quart of shredded
cabbage pour in a good half pint of boiling water;
dust it all with half a teaspoonful of salt, cover down
the pan, and let it boil till nearly tender, which it
should be in about half an hour; at the end of this
time pour in a gill of milk and a teaspoonful of butter,
and let it cook till this is all absorbed. Now turn
it into a hot vegetable dish, and serve either with
a Béarnaise sauce or with the following: Dissolve
in a tablespoonful of best white vinegar a pinch
each of mustard, flour, salt, and caster sugar, with a
tiny pinch of cayenne, stir into this a well beaten
whole egg, then add a teaspoonful of butter, and stir
it in the bain marie till fairly thick, when you add
half a gill of boiling milk, and use it. Some cooks
use thin tomato sauce instead of the above. An-
other way is to prepare the cabbage as above, and
boil it, till perfectly tender, in fast-boiling salted
water. When thoroughly cooked, drain off all the
water, stir into it a tablespoonful of butter, half a
teaspoonful of salt, a dust each of cayenne and
freshly-ground pepper, and from half to a gill of
best vinegar, according to taste; cover down the pan