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Tuesday, August 30, 2011

Gluten Steaks

Gluten from 4 cups flour 5 cups water or potato water
1 large onion 1 cup chopped celery
1 tablespoon fat 1/3 cup tomato juice

Prepare broth by braising chopped onion in fat. Add liquid and celery.
Bring to a boil and add gluten cut in 1/2 inch slices. Cover and let boil slowly for 1 hour, or until nearly all the liquid has evaporated.
Squeeze out excess liquid. Dip in beaten eggs to which a little water have been added.
Roll in cracker or bread crumbs and brown lightly on both sides in a small amount
of fat. The remaining liquid in which the gluten was cooked can be thickened and used as a gravy.
Approximate yield: 6 servings.

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