Brown Tomato Sauce

Ingredients

• 2 tablespoons butter
• 1 cup tomatoes, cooked 20 minutes
• 2 tablespoons flour
• 1/2 cup Brown Stock (p. 144)

Method

1. 1

   Brown butter, add flour and very gradually, strained tomatoes and stock.

2. 2

   Season to taste.

3. 3

   Bring to boiling point.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 81. The excerpt below is the record exactly as published.

BROWN TOMATO SAUCE 2 tablespoons butter 1 cup tomatoes, cooked 20 minutes 2 tablespoons flour 4 cup Brown Stock (p. 144) Brown butter, add flour and, very gradually, strained tomatoes and stock. Season to taste. Bring to boiling point. Savory Tomato Sauce. Add 1 slice onion, 1 slice carrot, bit of bay leaf, sprig of parsley, and 4 cloves. Cook 10 minutes. Strain. ITALIAN TOMATO SAUCE I 4 tablespoons Italian 114 cups water tomato paste 2 tablespoons flour Add 1 cup water to paste. Mix flour with 14 cup cold water. Stir until smooth. Add to tomato mixture. Cook 2 minutes, stirring constantly. SAUCES FOR FISH, MEAT AND VEGETABLES 199 ITALIAN TOMATO SAUCE II 4 cup butter Few grains pepper 1 onion, finely chopped 1 small can Italian tomato paste 34 teaspoon salt 2 cups water 2g pound lean beef, cut in small pieces Cook butter, onion, salt, and pepper 8 minutes. Add tomato paste, water, and beef. Cook very slowly 14% hours. Remove meat before serving. MEXICAN TOMATO SAUCE 1 onion, finely chopped 2 tomatoes, peeled and cut in 2 tablespoons butter pieces 1 red pepper 1 teaspoon Worcestershire Sauce 1 green pepper Y4 teaspoon celery salt 1 clove garlic Salt Cook onion in butter 5 minutes. Add other ingredients, except seasonings, and cook 15 minutes. Season. SAUCE FINISTE 3 tablespoons butter 1 teaspoon lemon juice 1% teaspoon mustard 11% teaspoons Worcestershire Sauce Few grains cayenne 34 cup stewed and strained tomatoes Cook butter until well browned and add remaining ingredients. TOMATO CREAM SAUCE 2 cups tomatoes Bit of bay leaf Sprig of thyme 1 cup Thick White Sauce (p. 192) 1 stalk celery Y% teaspoon salt 1 slice onion Few grains cayenne 14 teaspoon soda Cook tomatoes 20 minutes with seasonings. Rub through strainer, add soda and White Sauce. TOMATO AND MUSHROOM SAUCE I Add ¥% cup mushrooms, sliced, to any plain Tomato Sauce. 200 THE BOSTON COOKING-SCHOOL COOK BOOK TOMATO AND MUSHROOM SAUCE II 2 tablespoons chopped bacon 2 cloves or uncooked ham 14 teaspoon peppercorns 1 slice onion Few gratings nutmeg 6 slices carrot 3 tablespoons flour Bit of bay leaf 2 cups tomatoes 2 sprigs thyme 11% cups Brown Stock (p. 144)

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