1 quart samp 3 1/3 quarts water 1 1/3 tablespoons salt 3 quarts strained tomato 3/4 cup cornstarch 1 1/2 cups drippings

1/2| teaspoon pepper 2 or 3 pints cooked peas 1 quart diced carrot

1 pint sliced onion

1/4 cup minced parsley

2 tablespoons salt

Soak samp in water over night; in morning, add salt, and bring to boil; cook several hours in fireless cooker or Aladdin oven. Melt half the drippings, add onion, and cook slowly until softened; add diced cooked carrots, and continue cooking until fat is absorbed. Yellow turnip may be used in place of carrot, using left-over or freshly cooked. Rub remaining fat and cornstarch together, add hot strained tomato; boil three minutes, stirring constantly. Add vegetables and seasonings, and cook over hot water until well heated. Pile samp in center of platters, pour sauce over, and serve very hot.