Protoise Smothered with Tomatoes

Ingredients

• Protose, 1/2 pound
• Butter
• Salt
• Tomatoes, 12
• Sugar, 2 tablespoons
• Celery salt

Method

1. 1

   Cut protose and tomatoes into slices.

2. 2

   Layer in a baking pan, adding butter, salt, and celery salt.

3. 3

   Cover and bake until tomatoes are nearly done, then uncover and lightly brown.

4. 4

   Serve garnished with parsley.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 21. The excerpt below is the record exactly as published.

Protose, 1 pound. Salt. Cream, 3 tablespoons. Eggs, 2. Bread crumbs. Thoroughly crush the protose, and mix with the salt and one egg. Form into patties. Roll in egg and cream, then in bread crumbs. Bake in greased pan till lightly browned. If desired, the crumbs may be slightly mois- tened with cream, FRIJOLES WITH NUT CERO MEXICANO -" Red beans, I/2 cup. Brown gravy, 1 cup. Nut cero, diced, 1/4 pound. Tomatoes, strained, 1 cup. Salt. Cook the beans in just enough water to prevent scorch- ing. When done, have ready a brown gravy, to which add the tomatoes and salt, and pour over the beans, together with the nut cero, and let simmer for an hour or more. 6 82 VEGETABIAN COOK BOOK PROTOSE STEAK Split a pound of protose in two lengthwise, and cut into as many slices as needed. Broil in a pan and serve with brown sauce. PROTOSE STEAK A LA TARTARE Protose, minced, 1 pound. Butter, 1 tablespoon. Mayonnaise, 3 tablespoons. Onion, 1, Eggs, 6. Olives and onion mixed to garnish. Put the butter in a saucepan, and set on the range. When hot, add the onion, and cook until brown. With this mix the minced protose, and a pinch of salt. Form into balls, making a depression in each ball, and drop an egg yolk into each depression. Bake until the eggs are done. Mince the onion and olives, add the mayonnaise, and use as a garnish. PROTOSE OR NUT CERO STEAK SMOTHERED IN ONIONS Protose or nut cero, % pound. Cooking oil, i/^ cup. Salt. Onions, large, 6, Brown gravy, 2 cups. Cut the protose or nut cero into twelve slices. Lay ENTREES 83 half of them in an oiled baking pan ; add the sliced onions and then the remainder of the protose or nut cero, pour- ing the brown gravy over all. Salt to taste. Bake until the stock is reduced to a rich brown gravy. NUT LISBON STEAK Nut cero, 6 large slices. Brown gravy, 3 cups. Broil the protose a nice brown (but do not burn), and drop into the gravy (any good brown gravy will do) ; let simmer an hour or two. Serve hot with a spoonful of the gravy. BRAIZED PROTOSE Protose, 12 slices. Vegetable stock, 3 cups. Sage. Onion, minced, medium size, 1. Butter. Butter a deep pan, and sprinkle with the minced onion and sage. On this lay the slices of protose, cut a little less than half an inch thick. Cover, and put into the oven to brown, turning the protose once, and watching care- fully that the onions do not burn. Remove from the oven, and pour over the whole the vegetable stock. Cover, and return to the oven. Bake until the stock is reduced to a thick brown gravy. 84 VEGETARIAN COOK BOOK RAGOUT OF PEOTOSE Protose, cut in irregular pieces, 1 pound. Hot water, 4 cups. Flour, browned, 1 tablespoon. Celery salt. Tomatoes, strained, 1% cups. White flour, 1 tablespoon. Salt. Put all together except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve. PROTOSE FRICASSEE Tomatoes, strained, 1 cup. Parsley, minced, 1 teaspoon. Protose, 1 pound. Vegetable stock, 2 cups. Onion, 1. Egg yolks, 2. Flour. Add the minced parsley, onion, and strained tomatoes to the vegetable stock. Bring to a boil, and add the protose cut into cubes of one half inch. Cook for a few minutes, and thicken with a few spoonfuls of flour rubbed smooth in a ]ittle water. Salt to taste. Just before serving, add the beaten yolks. ENTREES 85 PROTOSE SMOTHERED WITH TOMATOES Protose, % pound. Butter. Salt. Tomatoes, 12. Sugar, 2 tablespoons. Celery salt

Cook this with the app: pantry check, scaling, and the assistant.