Puree of Tomatoes

Ingredients

• three ounces of nice raw ham
• three shallots
• a bay leaf
• a piece of thyme
• small blade of mace
• a few pepper corns
• a piece of butter size of a walnut
• one dozen ripe tomatoes
• a small teacup of white sauce
• a small piece of fresh butter
• a little glaze

Method

1. 1

   Fry ham, shallots, bay leaf, thyme, mace, and pepper in butter.

2. 2

   Add tomatoes and white sauce, reduce, sieve, and add butter and glaze before serving.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 100. The excerpt below is the record exactly as published.

PUREE OF TOMATOES. Cut three ounces of nice raw ham into small pieces, put into a stewpan with three shallots, a bay leaf, a piece of th3'me, small blade of mace, and a few pepper corns ; to this put a piece of butter size of a walnut, frj^ all to- gether until a li^ht brown ; then squeeze one dozen ripe tomatoes and add a small teacup of white sauce ; reduce the purc^e on the fire, rub through a ver}^ fine sieve, and put into the stewpan, and when about ready to send to the table add to it a small piece of fresh butter, and a little glaze

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