- 2 tomatoes.
- 1 green apple.
- 1 leek.
- 2 ounces butter.
- 1 teaspoon lemon juice.
- ½ pint lentil or haricot bean stock.
- ½ teaspoon mixed herbs.
- Salt and pepper to taste.
Dissolve the butter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. Strain before using. May be thickened if required.
Note.—This is a very suitable Sauce for pouring over fried beans, lentils, POTATOES, etc.
New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)