FRENCH SOUR CROUT.—
This may be made fresh every day, and has none of the objections generally alleged against the German saur-kraut. Having taken out the stalks or cores, split into quarters, four large white-heart cabbages. Shred them fine with a cabbage-cutter. Wash them well in two waters, and drain them in a cullender. Next lay the shred cabbages in a large earthen pan, add a table-spoonful of salt, and a pint of the best cider vinegar. Stir and toss the cabbage in this, and let it steep for three hours. Then wash and drain it, and put it into a large stew-pan, with half a pound of nice sweet butter, or a quarter of a pound of lard. Season it with a little black pepper, and three table-spoonfuls of French mustard, or a jill of tarragon vinegar. Cover the whole with a buttered white paper, and stew it slowly for two hours longer. Take off the paper, and send the sour crout to table in a covered dish.
You may lay on the top of the stew, a pound of sausage meat, or of sausage cakes. Or a thin slice or two of cold ham.
DRESSING FOR SLAW.—
Mix a small pint of real cider vinegar with four large table-spoonfuls of nice fresh butter, divided into four bits, and each bit rolled in flour; a tea-spoon of salt, and a salt-spoon of cayenne. Being well stirred, and mixed thoroughly, boil this in a porcelain-lined sauce-pan; and, as soon as it has come to a fast boil, remove it from the fire, and stir in the beaten yolk of four eggs. Have ready a nice fresh white cabbage, that has been washed, drained, and cut, or shaved, into small shreds with a cabbage cutter. Lay the shred cabbage in a deep dish or bowl, while you prepare the above dressing. Having taken it from the fire, and stirred in, gradually, the beaten yolk of egg, pour the dressing hot over the cabbage: mixing it all with a large boxwood salad-spoon or fork. Set it out of doors to cool; or cool it quickly on ice or snow.
Or if preferred warm, place it on the top of a stove, and cover it closely till wanted. It may be made of red cabbage.
This slaw (either cold or warm) will be found very superior to all others, if this receipt is exactly followed.