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Salad, German

Throw a pound of sauer kraut into boiling water, and let it remain for five minutes; drain and cool it. Put the same weight of red pickled cabbage into cold water. Drain it, and shred finely with the sauer kraut. Mix the two thoroughly, and add one ounce of grated horse-radish, one table-spoonful of chopped chervil, and two half-boiled onions finely minced. Just before serving the salad, toss the whole lightly together with six table-spoonfuls of oil, a table-spoonful of vinegar, and a little pepper and salt.