Another Tomato Sauce

Ingredients

• 5 or 6 tomatoes
• i cup of stock
• i tablespoon of tomato paste
• i oz. of butter
• a pinch of sugar

Method

1. 1

   Cut tomatoes, squeeze out seeds, and put in a stew-pan with stock, salt, pepper, tarragon, laurel, thyme, parsley, onion, and cinnamon.

2. 2

   Cook until moisture disappears, then pass through a sieve.

3. 3

   Prepare a thickening with butter and flour, add tomato puree, thin with stock, and cook for 10-15 minutes.

4. 4

   Finish with sugar and butter.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 24. The excerpt below is the record exactly as published.

ANOTHER TOMATO SAUCE Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with i cup of stock; salt 74 Allied CooKery 75 and pepper, a bit of tarragon, laurel thyme, pars- ley, a chopped onion, and a dash of cinnamon. Cook imtil the moisture has disappeared, then pass through a sieve. Prepare a white thickening with I oz. of butter, the same of flour. Add the puree of tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes and finish with a pinch of sugar and i oz. of butter. MUSTARD SAUCE ZTwo tablespoons of butter, i^ tablespoons of flour, I cup of scalded milk, % teaspoon of salt, yi teaspoon of mustard, J^ teaspoon of vinegar. Blend the butter and flour in a saucepan and pour on the milk little by little, then add the salt, mus- tard, and vinegar. A spoonful of mixed capers is sometimes added. A MEAT SAUCE (Italian) Iput into a saucepan i pound of beef and yi an onion chopped up with 3 ounces of lard, some pars- ley, salt, pepper, i clove, and a very small slice of ham. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce (or tomato paste). 76 Allied CooKery When this sauce begins to sputter add, little by- little, some boiHng water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden colour, and there is a sufficient quantity to cover the meat, put the covered sauce- pan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, slice it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese. ANOTHER MEAT SAUCE (Italian) Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well coloured. Then add lyi tablespoons of red wine (or white), cook until wine is absorbed, then add i tablespoon of tomato paste

Cook this with the app: pantry check, scaling, and the assistant.