Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 154

 1½ tablespn. raw nut butter

 3–4 tablespns. chopped onion

 ½ cup strained tomato

 2–3½ teaspns. browned flour

 1–1¼ teaspn. salt

 1 qt. water

Rub the nut butter smooth with part of the water, simmer all ingredients together 1½–2 hrs., strain vegetables out, add water to make 1¼ qt., heat, serve.

To Clear—Add water for one quart only, cool, beat with the white and shell of one egg, set over a slow fire and stir often until the broth boils rapidly, then boil without stirring until it looks dark and clear below the scum. Let stand off the fire about 10 m., strain through 2 or 3 thicknesses of cheese cloth laid over a colander; pour through wire strainer on to the cheese cloth. Add more water if necessary after straining, to develop a meaty flavor. Reheat, serve.