ROAST OF PROTOSE
- Protose, 1 pound.
- Strained tomato, ½ cup.
- Chopped onion, 1.
- Nut butter, 2 tablespoonfuls.
- Browned flour, 2 tablespoonfuls.
- Sage.
Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking-pan, let the first piece lean slantingly against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion, and a little powdered sage, and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified, in enough hot water to cover the protose. Add to this the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery salt may be used if desired. Cover and bake till the gravy is thick and brown.