Boil some turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain and add an equal amount of rich bean broth with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This should be of the consistency of broth when done. Use with roast braized protose, etc. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water that the substance and flavor may be well drawn out.
OLIVE SAUCE
Take one-fourth cup of ripe olives, and after extracting the stones, chop fine. Put on the stove and stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander and add the stewed olives. Season with salt.
BROWN REGENCY SAUCE
(For Vegetables and Roasts)
- Nut butter, 1 cup.
- Sage, 1 tablespoonful.
- Browned flour, 3 heaping tablespoonfuls.
- Salt.
- Minced onion, 2 tablespoonfuls.
- Water, 1½ quarts.
Mix all together, salt lightly, put in an enameled baking-pan, cover, and bake till of the desired consistency.
HOLLANDAISE SAUCE
- Butter, 1 tablespoonful.
- Olive oil, 1 tablespoonful.
- Flour, 1 tablespoonful.
- Salt.
- Lemon juice, 2 tablespoonfuls.
- Eggs, 2.
- Nutmeg.
Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one-half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, olive oil, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain, and serve.