Stewed Tomatoes

Ingredients

• four table-spoonfuls of good brown gravy
• a little salt
• a little cayenne
• an onion
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• 1 oz. of butter
• a teaspoonful of flour
• a table-spoonful or two of gravy

Method

1. 1

   Break the tomatoes into pieces, put them in a stewpan with gravy, salt, and cayenne.

2. 2

   Boil, then add onion, parsley, thyme, and bay-leaf.

3. 3

   Simmer until soft, remove herbs, and rub through a sieve.

4. 4

   Dissolve butter, mix with flour, add gravy and tomato pulp, stir for 5-6 minutes, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 492. The excerpt below is the record exactly as published.

four table-spoonfuls of good brown gravy and a little salt and cayenne. Let them boil ; put with them an onion, a bunch of parsley, a sprig of thyme, and a bay-leaf, and simmer them very gently until they are quite soft. Take out the 436 Tomatoes, Raw VEGETABLES Tomatoes, Stewed herbs, and rub the tomatoes through a fine hair sieve. Dissolve I oz. of butter in a saucepan, and mix a tea- spoonful of flour smoothly with it. Add a table-spoonful or two of gravy and the tomato pulp, and stir the puree over the fire for five or six minutes. Serve very hot. Time to stew the tomatoes, about an hour. Another way: — Simmer the toma- toes in good gravy till soft, as in the last recipe. Take out the herbs, and rub them through a sieve. Mix I oz. of clarified butter with a teaspoonful of flour

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