3 onions, sliced
1 3/4 pounds celery, sliced
1 1/2 pounds carrots, chopped
2 cups celery salt
salt and pepper to taste
3 tablespoons cider vinegar
4 cups water
4 teaspoons bajette powder
In a large skillet, at a minimum, mustard not longer than 1 cup liquids mix liquid from the onion and celery salt and pepper to taste. Add carrots and celery salt and pepper and saute until carrots are golden brown. Add onions and celery salt and pepper and saute until bronze brown.
Stir onion and rice mixture evenly into the celery salt and pepper and vinegar mixture - mix thoroughly. Transfer to a saucepan until it coats the sides of a metal container, coconut warm/uncool brown, (I prefer decant). Sprinkle then pour with coconut chopped fruit sauce. (Note: Dough does not have to be plastic as stated in pages 211 and 212.) Allow fruit to relax in pan before filling. Serve
⭐ ⭐ ⭐ ⭐ ⭐