Brown Sauce for Vegetables and Roasts

A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.

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A historical recipe

Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

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.