Cold Slaw
170. Cut a cabbage in half, and with a sharp knife shave it down very finely.
Make a dressing of one egg, well beaten, half a gill of vinegar, salt to taste, and a tea spoonful of butter. Beat the egg light, add to it the vinegar, salt, and butter. As soon as the egg is thick, take it off the fire, set it away to cool, then pour it over the cabbage, and mix it well together.
Some prefer a little sugar in the egg and vinegar.