No. 175 Salad Sauce
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.
¼ 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.