Protose Fricassee

Ingredients

• 3 pounds Protose
• Grate one onion
• three cups of tomatoes
• one tablespoonful of Nut Butter
• one tablespoonful of browned flour
• two of white flour

Method

1. 1

   Add water to cover Protose and stew slowly for an hour and a half.

2. 2

   Stew tomatoes for half an hour, dilute Nut Butter, and stir in browned and white flour.

3. 3

   Add to the Protose and serve with potato border or steamed rice, garnished with parsley.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 25. The excerpt below is the record exactly as published.

1 pound Protose, il/> tablespoonfuls chopped onion, teaspoonful sage. Stew as directed for Stewed Protose. Or add 78 Healthful Cookery one and one-half teaspoonfuls of chopped onion to each half pound of Protose. Cook as above, and just before serving sprinkle in two teaspoonfuls of chopped parsley. *Protose Fricassee. — Add enough water to nearly cover three pounds of Protose cut into cubes. Stew slowly for an hour and a half, until nearly dry. Grate one onion into the Protose, and add the fol- lowing dressing: Strain three cups of tomatoes, and stew for half an hour. Dilute one tablespoonful of Nut Butter. Stir this, and one tablespoonful of browned flour and two of white flour

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