Ragout of Protose
Protose cut in irregular pieces, 1 pound.
Hot water, 4 cups.
Browned flour, 1 tablespoonful.
Celery salt.
Strained tomatoes, 1½ cups.
White flour, 1 tablespoonful.
Salt.
Put all together, except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve.