Early Dutch Coleslaw - cooking recipe

Ingredients

Dressing
3 eggs
3/4 cup cider vinegar
1 1/2 tablespoons dry mustard
2 teaspoons sugar (optional)
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon fresh ground pepper
3 tablespoons butter (I think bacon fat is better!) or 3 tablespoons bacon fat (I think bacon fat is better!)
2 tablespoons all-purpose flour
1 cup milk
Coleslaw
7 cups shredded green cabbage
3/4 cup minced onion
1/2 cup chopped pimiento
1/2 cup sour cream
1/4 cup minced celery
1/4 cup minced green pepper
3 tablespoons minced fresh parsley
salt & freshly ground black pepper

Preparation

For Dressing.
Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
Pour in milk and continue whisking until sauce begins to simmer.
Cook,whisking constantly, about 5 minutes.
Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
Remove from heat and let cool;season to taste.
Transfer to container, cover and refrigerate up to 5 days.
For Coleslaw.
Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
Add dressing and toss again.
Season with salt and pepper to taste.
Cover and refrigerate 1 to 3 days.