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Title: Tomato Celery Sauce
Categories: Sauces, Vegetarian
Yield: 1 Batch

1/2 lb Tomatoes
3 White celery ribs; up to 4
1 oz Butter
Seasoning
Carmine
- (E120 red food coloring)
1 c White sauce
Salt
Pepper
Ground mace
Lemon juice

Slice the tomatoes and cut the celery into small pieces; melt the
butter in a saucepan, put in the vegetables, season them with salt,
pepper, a very little powdered mace, and let them simmer (not fry)
for 10 minutes. Then add the white sauce and leave the pan where the
heat is moderate until the vegetables are quite tender, but the sauce
must not be allowed to boil. When it is ready, add a few drops of
carmine and a squeeze of lemon-juice, and pass it either through a
perforated gravy strainer or a sieve, and re-heat it carefully,
letting it only just reach boiling point.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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