Hot Slaw

From an
1897
cook book
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.

Slice with a sharp knife
1 solid head of Cabbage;
put it into a kettle and add 1/2 c. of Hot Water,
or more if needed;
cover closely and cook from 20 to 30 minutes;
then add and stir through it quickly,
Salt and Butter to season,
with 1 Egg well beaten,
and,
at the last,
2 Tbsp. of Vinegar,
and serve hot.
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