1 teaspoonful gravy essence, 1 small tablespoonful tomato purée, ½ pint water. Thicken with flour if desired.
37.—Spinach Gravy
1 lb. spinach, 1 dessertspoonful nut-milk, ½ pint water.
Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water.
38.—Parsley Sauce
1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, ½ pint water.
39.—Pea, Bean, and Lentil Sauces
1 teaspoonful pea-, or bean-, or lentil-flour; ½ teaspoonful gravy essence, ½ pint water.
Mix flour into paste with water, dissolve essence, and bring to a boil.