4 oz. Cashew-nuts blanched (whole).
2 oz. Butter or Nut Margarine.
1/2 lb. very small Tomatoes.
1/2 pint of Milk.
1 small tablespoonful of Flour.
1 gill of Cream.
1/2 head of Celery.
2 Onions (medium-sized).
Pinch of ground Mace, Salt and Pepper to taste.
Chop the onions and celery fine, and fry in the butter until brown, add the flour and mace and stir until smooth. Then turn into a stew-pan with the milk and nuts, and cook for 35 minutes, stirring occasionally, add the tomatoes whole and cream, and simmer for 15 minutes, until the tomatoes are tender but not broken. Arrange the tomatoes round the dish with the fricassée in the centre, garnish with chopped parsley and serve with a green vegetable.