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