Thursday, May 26, 2011

Salad Sauce

1 pint tomato juice. 1 carrot. 1 turnip. 1 onion. A very small piece each of mace and cinnamon. 2 tablespoons cooked haricot beans. 2 tablespoons vinegar. 1 teaspoon salt. ¼ teaspoon pepper. 1 ounce butter.

Slice the vegetables and fry in the butter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. Boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. It is then ready for use.

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