Salad Sauce Recipe

1 pint tomato juice.

1 carrot.

1 turnip.

1 onion.

A very small piece each of mace and cinnamon.

2 tablespoons cooked haricot beans.

2 tablespoons vinegar.

1 teaspoon salt.

1/4 teaspoon pepper.

1 ounce butter.



Slice the vegetables and fry in the butter for ten minutes; then place

in a stewpan with the tomato juice (tinned will answer the purpose),

mace, cinnamon, salt and pepper. Boil for half an hour, then place in

the beans and simmer for twenty minutes; rub through a sieve, and when

cold stir in the vinegar. It is then ready for use.

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