VEGETABLE FISH SAUCE

Beans; Mushrooms;

Carrots; Catsup;

Parsley; Red Pepper;

Peppers; Flour;

Celery; Butter;

Onion; Soup stock. Tomatoes ;

Cut all vegetables fine, such as beans, green peppers, carrots, celery, parsley, and a little onion. Either fresh or canned tomatoes may be used, and same with mushrooms ; add a little catsup and red pepper and boil slowly in a little water for three hours. Lastly, brown some flour in butter, add stock to thin out, and add the vegetables. This is served separately as accompaniment to a halibut ring or any boiled fish.

— Mrs. Sol. Kaufman, New York.

MEMORANDUM

MEMORANDUM