Common Tomata Sauce
From Modern cookery, in all its branches, 1884
Serves 4
For a large tureen, increase proportions; reduce by quick boiling if too liquid.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 133. The excerpt below is the record exactly as published.
COMMON TOMATA SAUCE. Tomatas are so juicy when ripe that they require little or no liquid to reduce them to a proper consistence for sauce ; and they vary so exceedingly in size and quality that it is difficult to give precise direc- tions for the exact quantity which in their unripe state is needed for them. Take off the stalks, halve the tomatas, and gently squeeze out the seeds and watery pulp ; then stew them softly with a few spoonsful of gravy or of strong broth until they are quite melted. Press the whole through a hair-sieve, and heat it afresh with a little additional gravy should it be too thick, and some cayenne, and salt. Serve it very hot. Fine ripe tomatas, 6 or 8 ; gravy or strong broth, 4 tablespoons- ful : l to \ hour, or longer if needed. Salt and cayenne sufficient to season the sauce
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