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Cold Slaw with Hot Sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1885
Method
Chop fine a firm white head of cabbage, or better than that, slice it with a patent slicer; lay it in very cold water for an hour, then take it out, drain it, and when drained thoroughly, place it in the dish it is to be served in and pour over it the following sauce: Take
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