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Warm Slaw

Cut the cabbage by shaving down the head in very thin strips with a sharp knife; a hard red cabbage is best for this; then put into a saucepan a piece of butter the size of an egg, two gills of water, three gills of vinegar, a teaspoonful of salt, a little cayenne (and if liked little garlic), cut up very fine; when the whole comes to a boil, pour it over the cabbage and cover closely five or ten minutes. It is then ready for the table.