Sauce Imperial

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.

Stewed tomatoes, 1 quart.
Bay leaves, 2.
Onion, medium, 1.
Lemon, ¼.
Chopped parsley, 1 tablespoonful.
Thyme, 1 teaspoonful.
Cooking oil, 2 tablespoonfuls.
Flour, 2 tablespoonfuls.
Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, set on the range and cook until the onion is a golden brown, being careful not to burn;
then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour.
Strain, salt, and serve.
The chopped parsley may be added just before serving, if desired.