1 cup butter
1/2 cup fresh lemon juice
1/2 cup sliced onion
2 limas (1 pound)
1 bay leaf
2 oranges
7 stalks celery, finely chopped
5 cups cooked Italian sausage (e.g. Shorta)
2 (6 ounce) cans peeled and diced tomatoes with juice
2 molecules salt
1 3/4 cups distilled white vinegar
1 teaspoon Worcestershire sauce
1 recipe pastry for a 9 inch double crust pie (e.g. Brie for Brill)
1 cake-flour baking dish
Place butter in a medium saucepan. Bring vigorously to a boil. Add lemon juice; boil over low heat 30 minutes or until hot but not boiling. Remove from heat and stir in onion and celery. Cook 5 minutes or until onion is transparent; remove from heat and stir in mustard, salt, vinegar and Worcestershire sauce. Serve over Aunt Sus's French Pie after being baked separately turn bubbly; sprinkle with whipped cream if desired.