Hot Slaw

Ingredients

• a good white cabbage
• a good half pint of boiling water
• half a teaspoonful of salt
• a teaspoonful of butter
• a tablespoonful of best white vinegar
• a pinch of mustard
• a pinch of flour
• a pinch of caster sugar
• a tiny pinch of cayenne
• a well beaten whole egg
• half a gill of boiling milk

Method

1. 1

   Wash and shred the cabbage, drain it, and place in a pan.

2. 2

   Pour boiling water over it, add salt, cover, and boil until nearly tender (about half an hour).

3. 3

   Add milk and butter, and cook until absorbed.

4. 4

   Serve with a sauce made from vinegar, mustard, flour, sugar, cayenne, egg, and milk, thickened in a bain marie.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

a good white cabbage, using plenty of water for the purpose, shred it very fine (in America a special sheer is used), drain it thoroughly, place it in a pan, and fora 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, wliich 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 liot vegetable dish, and serve either with a Bcarnaise 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 VEGETABLES 127 and leave it at the side of the stove for five minutes or so till the sauce and the cabbage are well blended. Slaw, cold. — For this choose a good, firm head of cabbage, remove the outside and faded leaves, and shred it finely as before ; steep it for an hour or so in very cold or iced water, then drain well, and serve either with a French oil and vinegar dressing, or with the hot sauce recommended for hot slaw

Cook this with the app: pantry check, scaling, and the assistant.