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      Title: Tomato Celery Sauce
 Categories: Sauces, Vegetarian
      Yield: 1 Batch
 
    1/2 lb Tomatoes
      3    White celery ribs; up to 4
      1 oz Butter
           Seasoning
           Carmine
           - (E120 red food coloring)
      1 c  White sauce
           Salt
           Pepper
           Ground mace
           Lemon juice
 
  Slice the tomatoes and cut the celery into small pieces; melt the
  butter in a saucepan, put in the vegetables, season them with salt,
  pepper, a very little powdered mace, and let them simmer (not fry)
  for 10 minutes. Then add the white sauce and leave the pan where the
  heat is moderate until the vegetables are quite tender, but the sauce
  must not be allowed to boil. When it is ready, add a few drops of
  carmine and a squeeze of lemon-juice, and pass it either through a
  perforated gravy strainer or a sieve, and re-heat it carefully,
  letting it only just reach boiling point.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>
 
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