Tomato Puree (for roast beef, mutton, pork, &c)

Ingredients

• a dozen ripe tomatoes
• three or four spoonfuls of good brown gravy
• salt
• cayenne
• an onion
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• an ounce of butter
• a tea-spoonful of flour

Method

1. 1

   Squeeze tomatoes, boil with gravy and seasonings until soft.

2. 2

   Remove herbs, rub through a sieve, mix with butter and flour, stir over fire for five to six minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2006. The excerpt below is the record exactly as published.

Tomato Puree (for roast beef, mutton, pork, &c). — Take a dozen ripe tomatoes, slice off the stalks and the part that adheres to them, squeeze out the pips, break them into pieces, and put them into a stewpan with three or four spoonfuls of good brown gravy and a little salt and cayenne. Let them boil; put with them an onion, a bunch of parslej', a sprig of thyme, and a bay-leaf, and simmer them very gently until they are quite soft. Take out the herbs, and rub the tomatoes through a fine hair Ive an ounce of butter in a saiice- pan, and mix a tea-spoonful of flour

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