Vegetable Gluten Stew Recipe

• 3 cups raw potato, cut in slender pieces
• 1 cup carrot
• 1 cup young turnip
• 1 small onion, cut in quarters
• 2 teaspoons salt
• 2 tablespoons vegetable butter
• 4 tablespoons browned flour
• 1 cup gluten biscuit, broken up
• 4-½ cups cold water

1. Crush the gluten biscuit and put it into a saucepan together with carrot, turnip, onion, salt, and water. Let boil 10 minutes.
2. Rub the butter and the flour together in a small saucepan over heat, adding the broth gradually and stirring until lumps form.
3. Pour this mixture over the boiling vegetables, add the raw potato, salt to taste, and cover. Let boil gently until the vegetables are thoroughly cooked and the gravy of a nice consistency to dish up.
4. Sprinkle with chopped parsley and serve.

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