Hot Slaw.
Shred a small white cabbage. Boil for fifteen minutes in hot water, salted. Throw this away, and add four tablespoonfuls of vinegar, the same quantity of your soup-stock, with pepper and salt. Simmer in this ten minutes, stirring often. Turn out into a deep dish; pour over it half a cupful of drawn butter; set in a pan of boiling water five or six minutes, and serve.