Hot Slaw (Amish)

Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing.

½ tsp. mustard
1½ tsp. sea salt
1½ tsp. sugar
1½ Tbsp. all-purpose flour, unbleached
¼ tsp. black pepper, freshly ground
1 egg, beaten
1 cup milk
4 Tbsp. vinegar
1½ Tbsp. butter

Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently until thick. Add butter.

Cook and stir until melted.