This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1/2 cup chopped cabbage 1/2 Cup diced carrots 1/4 cup cut celery 1 tablespoon chopped parsley.
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.
1/2 can Protose.
1/2 can Nuttolene.
1/2 cup chopped onion.
Sauce made as follows:
1/2 cup strained tomato 3 tablespoons liquid cereal coffee.
1 1/2 tablespoons butter 1 1/4 cups water 1 1/2 tablespoons flour.
1/2 teaspoon salt Cut the protose and nuttolene into 1/2 inch slices and each slice in half. Put the slices of protose in an oiled baking dish. Place on each slice of protose some of the onions. Press on top of this a slice of nuttolene. Make a sauce by cooking together the tomato, butter, flour, moistened with a little of the water, salt, cereal coffee, and water. Pour the sauce over the fillet, and bake in a moderate oven about an hour.
1 can protose 1/2 Cup strained tomato 3 tablespoons liquid cereal coffee.
1 1/2 tablespoons butter 1 1/2 tablespoons flour 1 1/4 cups water 1/2 teaspoon salt.
Cut the protose into eight slices, and each slice into half. Put 1/2 the amount of protose in a baking dish. Prepare one-half of Dressing For Eoasts and spread over these. Next lay another layer of the slices to cover. Prepare a sauce of the remaining ingredients the same as for Nut Fillet; pour this over the protose, and bake in a moderate oven for about an hour.
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