1 or 2 heads white cabbage.

1 cup vinegar.

1 cup water.

4 yolks of eggs.

1 tablespoon butter.

1 tablespoon salt.

Shred the cabbage fine, mix the yolks well with some water, put everything into a saucepan or into the sink of the steam chest and stir occasionally until it reaches boiling point; then keep it where it will not boil. This makes a yellow sort of cream dressing in the cabbage; but boiling curdles the egg and would make it not so good. Add minced red pepper if you have it; some add sugar.