Brown Tomato Sauce

Ingredients

• a tablespoonful of butter
• one of flour
• Fill your measuring cup half full of strained tomatoes
• the remaining half with stock
• a seasoning of salt and pepper

Method

1. 1

   After cooking the steaks, add butter and flour to the pan.

2. 2

   Mix in strained tomatoes and stock, stir until boiling, season, and pour over the steaks.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

Brown Tomato Sauce An exceedingly nice sauce for Ham- burg steaks. After you have taken the steaks from the pan, add a table- spoonful of butter and one of flour ; mix. Fill your measuring cup half full of S8 LEFT OVERS strained tomatoes, the remaining half with stock, making a half pint ; add this to the butter and flour, stir until boiling, add a seasoning of salt and pepper and pour over the steaks. Roasted Beef Qravy Roasted beef gravy, which really should be a sauce, is improved by adding a little tomato to the stock before adding it to the fat and flour. In roasting meats, we do not use butter for the sauce ; there is always suflicient fat in the bottom of the pan. Pour from the pan all but one or two tablespoonfuls of fat (the amount required) and add to that the flour. A rounding tablespoon- ful of butter to which we refer weighs an ounce ; of liquid fat, as in the pan, you must allow two even tablespoonfuls to the ounce ; so, if you are going to make a half pint of sauce take out all but two tablespoonfuls of fat; add one table- spoonful of flour and then the half pint of water or stock. Browning Plain burned sugar (caramel) may be used to color soups and sauces, thus SAUCES 59 saving the trouble of browning the flour or butter. It is also used as a flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan. Stand it over a hot fire, and stir continually until it is reduced to a dark brown liquid. When it begins to bum and smoke, add hastily a cup of boiling water, stir and cook until a thin syrup-like mixture is formed. It must not be too thick. Bottle, and it is ready for use, and will keep any length of time. Kitchen Bouquet Add one chopped onion and a tea- spoonful of celery seed to one cup of dry sugar, and then proceed as for ordinary browning. Strain and bottle. A very good mixture under this name can be purchased at the grocers. Mushroom Sauce Where just a few mushrooms are left: over, either fresh or canned, they may be chopped fine and added to a brown sauce and served with steak or beef; or they may be chopped fine and added to a cream sauce and served with chicken or sweetbreads. 6o LEFT OVERS Cold rieat Sauces It is the fashion when one is serving cold meat to pass with it some condi- ment like Worcestershire sauce, mush- room, walnut or tomato catsup. Of course, these used in any great quantity are more or less injurious. A number of little left overs in the house may be used to take their place, adding zest to the meat, and are more economical and more wholesome. Chopped Tomato Sauce Peel a good-sized tomato, cut it into halves and press out the seeds ; chop the flesh of the tomato fine, add a quar- ter of a teaspoonful of salt, a dash of pepper, or, if you have it, a little sweet pepper chopped fine; you may add also a little celery chopped very fine, or cel- ery seed, and a teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix the ingredients thor- oughly; add a teaspoonful of lemon juice and dish. Pass and use as ordinary catsup. SAUCES 61 Orated Cucumber Sauce Grate three or four large cucumbers ; drain them on a sieve ; to this drained pulp add a half teaspoonful of salt, a dash of red pepper, a teaspoonful of onion juice, a tablespoonful of lemon juice, and then stir in carefully two or three table- spoonfuls of very thick cream ; if you can whip the cream a little first, so much the better. Cream may also be added to the tomato. Chopped Celery 5auce Chop fine sufficient celery to make a half pint ; season it with a quarter of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper. Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream ; add a few drops of lemon juice or tar- ragon vinegar and serve. Cream Horseradish Sauce This is one of the most delightful sauces to serve with left-over meats, especially beef. Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work 62 LEFT OyERS in the yolk of an egg. Whip six table- spoonfuls of cream to a stiff froth, stir it gradually into the horseradish and dish at once. Puddini^ Sauces The simple method of making a pud- ding sauce is to add to a half cup of sugar, atablespoonful of flour ; mix thoroughly, and then add hastily a half pint of boil- ing water ; boil for a moment and pour while hot into one well-beaten egg, beat- ing all the while. This may now be seasoned with any flavoring, as orange, lemon or vanilla. To change the character of this sauce, a tablespoonful of butter

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