2 oz. minced Mushrooms.

3 oz. minced Onions.

Garlic the size of a hazel kernel.

1/2 oz. Flour.

1 teaspoonful of Marmite

2 oz. minced Celery.

Good pinch of chopped Parsley, Basil, Marjoram and Rosemary.

1 tablespoonful of Tarragon Vinegar.

1 oz. Butter.

1 pint of Water.

How To Make:

Fry the vegetables and the herbs in the butter until brown, about 15 minutes, then stir in the flour; when incorporated, add the water and simmer for 1/2 hour, add the flavourings of Marmite and Tarragon vinegar, and pass through a fine sieve or tammy cloth. Have ready some slices of pinekernel nut roast (Recipe 18) hot, and pour over the sauce, serve with forcemeat balls of minced egg, breadcrumbs, chopped parsley, pepper and salt. Bind with a little salmi sauce, and fry a golden brown. The salmi should be served in an oblong dish with slices of lemon, forcemeat balls, and chip potato, or piped mashed potato border.