Olive Sauce
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.
- 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.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve
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Colander