Tomato Sauce

Ingredients

• Half a pound of Tomatoes
• Four ounces of Onions
• A gill of Water
• One ounce of Butter
• One teaspoonful of white Roux
• Pepper

Method

1. 1

   Slice the onions and throw them into cold water, bring them quickly to boiling-point, and then drain them; now fry them a very pale yellow in the butter.

2. 2

   Add the boiling water, and let them simmer very slowly for ten minutes.

3. 3

   Slice the tomatoes and put them with the onion and water, let them boil up, and then simmer again for another ten minutes.

4. 4

   Now pour into a sieve and rub the tomato and onion through.

5. 5

   Return to the saucepan; season nicely with pepper, thicken with white roux, and boil up, stirring all the time.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 94. The excerpt below is the record exactly as published.

Tomato Sauce. Ingredients. Half a pound of Tomatoes. Four ounces of Onions. A gill of Water. One ounce of Butter. One teaspoonful of white Roux. Pepper

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