Vegetable Broth with Gluten Biscuit

Ingredients

• 4 tablespoons browned flour
• 1 cup young turnip
• 1 cup gluten biscuit
• 1 small onion
• 4 cups cold water
• salt to taste
• 1 raw potato
• chopped parsley to taste

Method

1. 1

   Crush the gluten biscuit and put into a saucepan with carrot, turnip, onion, salt, and water.

2. 2

   Boil for 10 minutes.

3. 3

   Rub the butter and flour together in a small saucepan, adding the broth gradually until smooth.

4. 4

   Pour over boiling vegetables, add raw potato, salt to taste, and boil gently until vegetables are cooked and gravy is of nice consistency.

5. 5

   Sprinkle with chopped parsley and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 80. The excerpt below is the record exactly as published.

4 tablespoons browned flour I cup young turnip I cup gluten biscuit, broken up i small onion, cut in quarters 4^2 cups cold water Crush the gluten biscuit, and put into a saucepan, together with carrot, turnip, onion, salt, and water, and let boil 10 minutes. Rub the butter and the flour together in a small saucepan over the fire, (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) j SCIENCE of FOOD and COOKERY adding the broth gradually, and stirring until free from lumps. Pour it over the boiling vegetables, add the raw potato, salt to taste, and let boil gently under cover until the vegetables are thoroughly cooked, and the gravy of a nice consistency to dish up. Sprinkle with chopped parsley, and serve. RAGOUT (ra-goo') OF VEGETABLES WITH NOODLES ij^ cups carrot il/2 cups young turnip 3 cups raw potatoes (measured after being cut into slender pieces) 6 small onions 1 large tomato 2 tablespoons vegetable fat 3 tablespoons flour A sprinkle of savory 3l/2 cups vegetable broth or water Salt to taste Braise carrot, turnip, and onion in a well oiled pan in a quick oven, or in a hot skillet over the open fire. Place in a saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil. Brown the flour in the vegetable fat, in a frying pan, and add a sprinkle of savory, then a little of the liquid from the vegetables, and stir smooth. Add more of the liquid, and pour it over the boiling vegetables. Let boil gently under cover until well done, and the gravy is reduced to a nice consistency. Serve with plainly seasoned noodles. VEGETARIAN IRISH STEW 2 tablespoons vegetable butter I cup carrot 1 cup turnip 2 cups raw potatoes (all cut into slender pieces) 6 small onions 2 tablespoons flour */$ cup diced nut food 3 cups cold water

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