Spanish Sauce

Ingredients

• one large onion
• one full section of garlic
• one-half large sweet, green or red pepper
• two tablespoonfuls of butter
• one teaspoonful of olive or vegetable oil
• a half teaspoonful of salt
• four good sized tomatoes
• two tablespoonfuls tomato ketchup
• one desertspoonful Worcestershire Sauce

Method

1. 1

   Heat butter and oil, then add grated onion, garlic, and green pepper.

2. 2

   Cook until browned, then add chopped tomatoes.

3. 3

   Simmer for 15-20 minutes, stirring occasionally.

4. 4

   Season and add ketchup and Worcestershire Sauce before serving.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 36. The excerpt below is the record exactly as published.

Spanish Sauce. — For veal, lamb or mutton chops, broiled or fried fish, chicken, etc. One large onion, one full section of garlic, one-half large sweet, green or red pepper. Put in two tablespoonfuls of butter, one tea- spoonful of olive or vegetable oil. When effervescing stops add a half teaspoonful of salt, and the onion, gar- lic and green pepper which has been finely grated. When this begins to brown, giving it time to cook rather well, add four good sized tomatoes, skinned and chopped, or the thick part of one can of tomatoes. Let all simmer for fifteen to twenty minutes with occasional stirring to prevent burning. Add salt and pepper, paprika, or cay- enne to taste, two tablespoonfuls tomato ketchup and one desertspoonful Worcestershire Sauce

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