Page:Directions for Cookery, in its Various Branches.djvu/228

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a fine firm cabbage of a deep red or purple colour. Strip oflf the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, coyer it with another dish, and let it lie twenty-four hours. Then drain it in a cullender from the salt, and wipe it dry. Make a pickle of sufficient white wine vinegar to cover the cabbage well, adding to it equal quantities of cloves and allspice, with some mace. The spices must be put in whole, with a little cochineal to give it a good red colour. Boil the vinegar and spices hard for five minutes, and having put the cabbage into a stone jar, pour the vinegar over it boiling hot. Cover the jar with a cloth till it gets cold; and then put in a large cork, and tie a leather over it.

a nice fresh cabbage, wash and drain it, and cut off all the stalk. Shave down the head into very small slips, with a cabbage cutter, or a very sharp knife. It must be done evenly and nicely. Put it into a deep china dish, and prepare for it the following dressing. Melt in a sauce-pan a quarter of a pound of butter, with half a pint of water, a large table-spoonful of vinegar, a salt-spoon of salt, and a little cayenne. Give this a boil up, and pour it hot upon the cabbage.

Send it to table as soon as it is cold.

WARM SLAW.—Cut the cabbage into shavings as for cold slaw; (red cabbage is best;) and put it into a deep