Tomato Sauce

Ingredients

• 6 tomatos
• 3 shalots
• 1 tablespoonful of vinegar
• 2 oz. of lean ham
• 1 bayleaf
• sprig of thyme
• 12 peppercorns
• salt
• 1 oz. of butter

Method

1. 1

   Butter a saute-pan with butter.

2. 2

   Slice tomatoes and place in the pan.

3. 3

   Chop lean ham and shalots, add to the pan with peppercorns, salt, vinegar, thyme, and bayleaf.

4. 4

   Stir over heat until reduced, about 15 minutes.

5. 5

   Pass through a sieve and warm through before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 105. The excerpt below is the record exactly as published.

Tomato Sauce. 273 SAUCES. Lesson No. 6. INGREDIENTS. 6 tomatos 3 shalots 1 tablespoonful of vinegar . 2 oz. of lean ham , 1 bayleaf and sprig of thyme 12 peppercorns and salt . . . 1 oz. of butter

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