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Sauce Tomate
From The new century cookery book, 1901
Serves 4
Cream can be used instead of butter.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 137. The excerpt below is the record exactly as published.
Sauce Tomate ( Tomato Sauce). — Put into a stewpan 1 oz. of slices of bacon, 1 oz. of butter, and a finely-chopped onion, fry a little, and add about 1 lb. of ripe tomatoes freed from stems and cut into slices, stir over the fire a little longer, then add 1 oz. of flour previously mixed with a little cold stock or gravy. Stir in gradually three parts of a quart of stock
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