French Tomato Sauce

Ingredients

• half a dozen tomatoes
• a pint stock
• a slice of ham cut into dice
• a bay-leaf
• a blade of mace
• three drops pepper sauce
• three small pickled onions
• add salt
• a little water

Method

1. 1

   Stew the tomatoes in stock with ham, bay-leaf, mace, pepper sauce, and pickled onions over gentle heat until done.

2. 2

   Press through a sieve, add salt, and heat until very hot.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 98. The excerpt below is the record exactly as published.

half a dozen tomatoes in a pint stock with a slice of ham cut into dice, a bay- leaf, a blade oi mace, three drops pepper sauce and three small pickled onions ; stir the whole over a gentle fire until done, then press them through a sieve, add salt, and put the sauce again upon the fire till it is very hot. French Tomato Sauce, — Cut tomatoes into quarters and put them in saucepan with salt to taste, a good handful of basil, and three or four cloves of garlic ; a little water should be put into the saucepan to prevent the tomatoes catching. When they are thor- oughly done turn them out upon a hair sieve and wait till all the water has drained from them. Throw away this water and pass the tomatoes through the sieve ; put the pulp into a saucepan, boil half an hour, and a moderate quantity of black pepper may be added to taste. When the sauce is quite cold put it into wide-mouthed bot- tles, cork tightly and tie up each cork with string or wire ; dip the neck of each bottle into melted resin and they may then be put away to be used when required. The bottles should be of moderate size, for once opened the sauce will no longer keep good. If before put- ting on the wire the bottles of sauce are placed upright in a large vessel full of cold water and this is put on the fire until the water boils, the preservation will be more certain still, and the sauce will keep good for any length of time. Care must be taken, however, not to remove the bottles from the vessel until the water has become perfectly cold. White Sauce, — Stir one tablespoon each butter and flour together over the fire until smooth, aad one pint milk, season with salt and white pepper, and let boil up once. Strain if not perfectly smooth. This is tne plain white sauce, so nice served with vegeta- bles, and which is also used by many as the foundation for other sauces instead of the rich drawn butter. Brown Sauce is made same way, stirring the butter and flour over the fire until a dark brown color, and when it is at hand using a pint froth from boiling meat instead of the milk. French White Sauce, — As white stock is the foundation of this sauce, it must be prepared first as follows : Cut up four pounds knuckle of veal, any poultry trimmings, and four slices of lean ham, put it into a saucepan which has been rubbed with butter, moisten with half pint water and simmer till gravy begins to flow ; then add four quarts water, three carrots, two onions, one head celerv, twelve whit€i, pepper-corns, a blade of mace

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