Remove the contents of a can of Protose, cut it down through the center lengthwise and lay the two halves in a dripping pan with the flat side down. Prepare half of the Brown Sauce recipe and dilute with an equal quantity of water. Pour this over the Protose, place in the oven and bake for an hour to an hour and a half, basting frequently with the sauce surrounding the protose. Serve with the following dressing.
1 qt. stale bread crumbs 1 1/2 tablespoons grated onion.
1 1/2 tablespoons melted butter.
1 1/2 cups cold water 1 egg.
1/2 teaspoon sage 1/2 teaspoon salt 1/4 teaspoon celery salt.
Moisten the bread crumbs with the cold water (the amount varying with the dryness of the bread), add the grated onion, salt, sage, celery salt and the melted butter. Beat the egg until light and fold into the dressing. Bake in a moderate oven one-half hour or until nicely browned.
Remove the end of the can of protose, so the contents will come out whole. Slice the protose in 1/2-inch slices, the round way. Cut the slices in halves. Place on an oiled dripping pan, broil quickly under the flame. As soon as one side is browned, turn the other side to the flame. Serve plain, or with any desired sauce.
1/2 pound protose 1 tablespoon butter.
1 cup strained tomato 1/2 teaspoon salt.
Slice the protose in 1/2 inch slices and arrange in a frying pan. Cover with the strained tomato, add the salt, the butter, and let simmer over the fire for 1/2 hour or more until the tomato becomes quite thick.
1 pound protose 1 cup corn flakes.
2 cups milk 2 eggs.
1 teaspoon salt.
Remove the contents of a pound can of protose, cut in halves and each half into eight slices. Sprinkle the bottom of the dripping pan with one-half of the corn flakes, place the protose on this and sprinkle over it the remainder of the corn flakes. Beat the eggs until the whites and yolks are well blended. Add the milk and the salt, pour this over the protose and bake in a slow oven until it is set.
1 pound protose 1 1/2 cups White Sauce or Cream Sauce Remove the protose from the can and with a paring knife chip the protose into thin irregular-shaped pieces. Pour over this Thin White Sauce or Cream Sauce and cook slowly over the fire 15 to 20 minutes or place in the oven to bake.
2 cups diced boiled potatoes 2 cups chopped protose 1 tablespoon grated onion 1 1/2 teaspoons salt.
2 tablespoons butter 2 tablespoons hot water 3/4 cup rice 1 pint can peas.
1 teaspoon sugar Put the hot water and the butter in a sauce pan until heated. Then add one teaspoon salt, the grated onion, cold boiled potatoes, and the minced protose. Cover and cook until heated thoroughly. Boil the rice in boiling salted water. (See Boiled Rice.) Drain and dry in an open oven. Open the pint can of peas or use one pint of freshly cooked peas. Drain and pour over them a dash of cold water. Drain again and season with one teaspoonful sugar and one-half teaspoonful salt. Heat thoroughly. Serve the hash in the center of a hot platter and surround with a border of peas and rice, the rice being next to the hash and the peas near the edge of the platter.
1 pound protose.
1 cup grated onion.
1 tablespoon melted butter.
1 teaspoon salt 1 cup Brown Sauce 1/2 cup water.
Remove the protose from the can, cut in half lengthwise, and make 6 or 8 slices of each half. Arrange these on the bottom of a buttered pan. Mix the melted butter and salt with the grated onion. On top of each slice of protose put a spoonful of the grated onion. Dilute the Brown Sauce with the water and pour gently around the protose, taking care not to disturb the onions. Place in the oven and bake slowly for about 3/4 hour to an hour, or until the onions are perfectly tender.
1/2 cup diced turnips 1 teaspoon salt 1 pound protose 1 cup Brown Sauce 1 1/4 cups water.
1/4 Cup chopped onions.
Cut the carrots and turnips into 1/2 inch cubes; chop the other vegetables rather finely and mix the vegetables with the seasonings; spread thinly over the bottom of a baking dish. Remove the contents of a pound can of protose cut in halves lengthwise and each half in eight slices. Cover the vegetables with the sliced protose. Dilute the Brown Sauce with the water and pour over protose. Place in the oven and bake an hour to an hour and a half or until the sauce becomes quite thick. Serve some of the vegetables and the gravy with each slice of protose.
1 pint Brown Sauce.
1 cup vegetable broth.
2 pounds protose.
Prepare the vegetable broth as follows:
1 small carrot 1 small turnip 1 small potato.
1 large onion.
1/2 teaspoon celery salt.
1 1/2 pints water.
1/2 teaspoon salt.
Chop the vegetables very fine and put to cook in cold water. Add the salt, and celery salt and cook uncovered until the vegetables are tender; strain and use the liquid for the broth. There should be one cup of the broth. If necessary, add water sufficient to make up this amount. Remove the protose from the cans, cut in halves lengthwise, and each half into eight slices. Arrange the protose with the slices slightly overlapping in a baking dish. Dilute the Brown Sauce with the vegetable broth and pour this over the protose. Bake in a moderate oven one hour or more, basting frequently.