Cook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have been laid on an agate baking pan. Add a little fresh or stewed tomato, a trifle of fresh or powdered thyme and a very little chopped fresh mint. Sprinkle with chopped parsley. Mix salt, a little celery salt, browned flour, butter or oil and hot water and pour over all. Bake in a slow oven, covered part of the time. In serving, lay trumese carefully on platter, cover with vegetables remaining in pan and pour liquid, if any, over.
Parsley and sliced carrots make an appropriate garnish, but the dish is well garnished of itself.
A whole brick-shaped loaf, or halves of round loaves laid the flat side down in a pan, may be used instead of slices of trumese.
Vegetables may be put under as well as over the trumese.
The following combinations may be substituted for the one given:
Chopped raw carrots and onion, thyme, bay leaf, browned flour, butter and oil and consomme. Bake, covered most of the time, when the raw vegetables are used. A gravy of nut butter, tomato and water, thickened, may be used instead of the consomme.
Celery, carrots, turnips, onions, bay leaf, parsley, salt, browned and white flour, oil or butter, water.