Salad

From Fish, Flesh and Fowl, by The Ladies of the State Street Parish, Portland, Maine • 1877

Chop the cabbage, taking out the core and coarse parts of the leaves. Sprinkle with salt, black pepper, dry mustard and celery-salt to suit your taste. To good sized cabbage beat two eggs light, add two cups of vinegar, and a piece of butter the size of an egg, heat it until it comes to a boiling heat and thickens a little, stirring carefully all the time, and then pour it hot over the cabbage, mixing thoroughly. When cold it is fit to eat. Most excellent.