Celery and Tomato Puree

Ingredients

• 1 bunch celery, cut in 1-inch pieces
• Bit of bay leaf
• 2 teaspoons salt
• 1 teaspoon peppercorns
• 3 pints cold water
• 2 sprigs parsley
• 2 tablespoons fat salt pork
• 1 clove garlic, crushed
• 1 onion, sliced
• 2 tablespoons butter
• 1 small carrot, sliced
• 2 tablespoons flour
• 1 leek, sliced
• 1 pint tomatoes
• 1 1/2 teaspoons thyme
• 1 tablespoon sugar
• 2 cloves
• Salt
• Pepper

Method

1. 1

   Crush celery, add water and salt, bring slowly to boiling point, and simmer 1 hour.

2. 2

   Try out pork fat, add vegetables and seasonings, and cook 10 minutes, stirring constantly.

3. 3

   Add tomatoes and sugar and season to taste.

4. 4

   Combine mixtures and bind with butter and flour cooked together.

5. 5

   Cover and cook slowly 1 hour.

6. 6

   Rub through sieve.

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 72. The excerpt below is the record exactly as published.

CELERY AND TOMATO PUREE 1 bunch celery, cut in 1-inch pieces Bit of bay leaf 2 teaspoons salt 1 teaspoon peppercorns 3 pints cold water 2 sprigs parsley 2 tablespoons fat salt pork 1 clove garlic, crushed 1 onion, sliced 2 tablespoons butter 1 small carrot, sliced 2 tablespoons flour 1 leek, sliced 1 pint tomatoes 1% teaspoon thyme 1 tablespoon sugar 2 cloves

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