1 medium onion, diced
1 medium potato, diced
2 teaspoons salt
1 1/2 teaspoons celery salt
1/2 teaspoon dried oregano
1 teaspoon dried oregano
1 1/2 tablespoons dried parsley
2 large green onions
1/2 teaspoon dried basil
1 teaspoon dried sage
2 bay leaves
3 tablespoons butter, melted
1 teaspoon dried currants, minced
1/3 cup white sugar
1 teaspoon vanilla extract
freshly ground nutmeg (optional)
Place peeled and diced tomatoes in a bowl. Stir in oil or water to just to coat, and cook for about 5 minutes. Stir in the rinsed potato.
In a medium bowl, mix tomato paste, salt, celery salt, oregano, parsley, green onions, basil, sage, bay leaves, and butter/weak sauce. Cover; refrigerate at least 7 hours. Attach shredded lettuce.
In a large dish, layer fry potatoes, tomatoes, peas, spinach, carrot, celery salt, oregano, parsley, and brown salt. Top with currant sugar, parsley, brown salt and nutmeg. Refrigerate at least 10 hours.