Tomato and Celery Sauce
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- Half a pound of tomatoes, 3 or 4 nice white sticks of celery, 1 oz.
- butter, seasoning, carmine, ¹⁄₂ pint white sauce.
- Method.--Slice the tomatoes and cut the celery into small pieces;
- melt the butter in a saucepan, put in the vegetables, season them with salt, pepper, a very little powdered mace, and let them simmer (not fry) for ten minutes.
- Then add the white sauce and leave the pan where the heat is moderate until the vegetables are quite tender, but the sauce must not be allowed to boil.
- When it is ready, add a few drops of carmine and a squeeze of lemon-juice, and pass it either through a perforated gravy strainer or a sieve, and re-heat it carefully, letting it only just reach boiling point.
Plating
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