Friday, May 27, 2011

Tomato Sauce

½ pint tomato juice. 1 small onion. ½ teaspoon salt. 6 peppercorns. 1 ounce flour. 1 ounce butter.

Slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain. Mix the flour and butter on a plate with a knife; when thoroughly incorporated, place in the tomato juice and stir until it boils.

Tomato Sauce

1 pound tomatoes. 1 carrot. 1 turnip. 1 onion. A few peppercorns. ¼ pint water. ½ teaspoon salt. 2 ounces butter. 1 ounce flour.

Scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of butter for ten minutes. Add water, peppercorns and salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in the flour and half an ounce of butter mixed together, and stir over a moderate heat until it boils.

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