1 small, firm White Cabbage.
1 cooked Beetroot.
4 tablespoonfuls of Salad Oil.
2 tablespoonfuls of Vinegar or Lemon Juice.
Salt to taste.
Take the outside leaves off the cabbage and cut the heart into four pieces; cut each piece with a very sharp knife into very thin strips, almost as fine as paper shavings, put into cold water for 10 minutes, drain thoroughly, chop the beetroot into thin strips and mix with the cabbage, mix the oil, vinegar and salt, and mix all together. Leave for 10 minutes before serving.