Make a rich cream sauce and add one-fourth part of strained tomatoes, or an equal amount of tomato sauce. Beat up well.
BROWN SAUCE FOR VEGETABLES AND ROASTS
- Water, 2 cups.
- Minced onion, small, 1.
- Browned flour, 2 rounded tablespoonfuls.
- Strained tomato enough to mix the flour smooth.
- Salt.
- Minced protose, ¼ cup.
- Butter, 1 rounded tablespoonful.
- White flour, 1 tablespoonful.
- Celery salt.
Put the water, butter, and onion in a saucepan and set on the stove; when it begins to boil, add the protose and let simmer ten or fifteen minutes, then place where it will boil, and thicken with the browned and white flour rubbed smooth in the tomato; the thickening should be thin enough to pour readily. Let cook a few minutes and add salt and celery salt, and serve with vegetables or roasts.
WALNUT GRAVY
- Ground walnuts, 1 cup.
- Milk, 1 cup.
- Flour.
- Water, 2 cups.
- Salt to taste.
Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with a little flour thickening, and salt to taste.