Tuesday, November 22, 2011

Tomato Sauce

Put into a thick sauce-pan half a can, or one pint of tomatoes, one ounce of carrot, and the same quantity of onion sliced, one ounce of salt pork cut in small bits, a bouquet of sweet herbs, made as directed in Chapter first, four cloves, one clove of garlic, if it is liked, one teaspoonful of salt, quarter of a saltspoonful of pepper, and a gill of stock, gravy, or water; simmer slowly one hour, and pass through a sieve with a wooden spoon. This is an excellent sauce for any breaded side dish.

No comments:

Post a Comment

Latest Post