Cabbage ‘All’ Uovo’
Drain a well-boiled cabbage and chop it up very fine. Put into a frying-pan two tablespoonfuls of butter, and one of flour, for every quart of chopped cabbage. When hot add the cabbage, season with salt, pepper, and one or two tablespoonfuls of vinegar, and stir constantly for six or eight minutes. Then put it on a dish, smooth the outside and garnish with quarters of hard-boiled eggs.