1 qt. onions, sliced or quartered
1 pt. turnip diced
1 pt. carrots, quartered and sliced
3/4 - 1 pt. celery, sliced
1/4 cup tomatoes
Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally. Mix butter, browned flour, salt, tomatoes and hot water and pour over them. Lay slices of broiled trumese over all; cover and bake in a rather hot oven 1 - 1 1/4 hour Sprinkle with chopped parsley. Set dish on large plate or tray, pin folded napkin around and send to table. If preferred, thicken liquor slightly before pouring it over the vegetables, and bake 15 m. longer.