Celery Slaw

This is an old recipe that I collected years ago from The Gulf City Cookbook published in 1878 by The Ladies of the St. Francis Street Methodist Episcopal Church South, Mobile, Alabama. I thought it would fit right in with today’s Stuffed Ham dinner.

Celery Slaw

1 large cabbage
3 bunches celery
1 small onion, chopped
1 cup vinegar
3 tablespoons butter
Yolks of 3 hard-boiled eggs, mashed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons sugar
2 tablespoons heavy cream

Chop fine the cabbage and celery and add the onion, put aside. Add to a saucepan the next 7 ingredients, mixing well and cook over medium heat stirring constantly until mixture thickens, about 3 minutes. Remove from heat and let cool. Stir in the cream, pour over the chopped vegetables, and chill in the refrigerator for an hour.

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