Tomato Sauce

Ingredients

• an ounce of butter
• two ounces of gammon
• half an onion
• half a carrot
• a little celery
• a bay-leaf
• a small bouquet composed of thyme, cloves, and pepper-corns
• three spoonfuls of good vinegar
• a gill of white claret
• half a pint of broth
• seven or eight ripe fresh tomatoes

Method

1. 1

   Fry in a stewpan with an ounce of butter two ounces of gammon cut in small dice, with half an onion, half a carrot, and a little celery, all shred finely, together with a bay-leaf, a small bouquet composed of thyme, cloves, and pepper-corns; moisten with three spoonfuls of good vinegar, set it to simmer till the liquor is almost all absorbed, then pour in a gill of white claret and half a pint of broth; add seven or eight ripe fresh tomatoes cut in pieces.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.

tomato sauce and a little salt and pepper; boil it for a few seconds, stir the while, pass through a tammy sieve into the stewpan again, and complete the sauce by adding two tablespoon fuls of capers, previously pressed in a cloth and minced fine before serving. 206. VENITIAN SAUCE. Put in a bain-marie on a brisk fire a teacupful of Allo- mande sauce, a few tarragon-leaves cut diamond-sha])e, previously blanched and drained, one tablespoon ful of good chicken gravy, a little grated nutmeg, and a teaspoon ful of tarragon vinegar; mix well together and boil it in the bain-marie for a few minutes before serving. 207. GENOISE SAUCE. Fry in a stewpan with an ounce or two of butter two tablespoonfuls of olive-oil and an onion cut in slices; moisten with a glass of claret, add a handful each of fresh mushroom trimmings and truffles, a little chopped parsley, and half a bay-leaf, and simmer for about ten minutes. Meantime boil in a stewpan one pint of Espagnole sauce, with half a pint of veal broth and three tablespoonfuls of fish essence till reduced to one-third ; after which, add the contents of the first stewpan to it ; mix well, skim carefully, boil it again for a few minutes, then rub thix>ugh a tammy sieve, return it to the stewpan on the fire, add two ounces of crayfish butter and the same quantity of anchovy butter; stir and mix well on the fire till boiling, and then serve. 208. NAPOLITAINE SAUCE. Fry in a stewpan with an ounce of butter a shred onion, with three ounces of gammon cut in small pieces ; moisten PRACTICAL HOUSEHOLD COOKERY. loi With a glass of sherry or Marsala and a teacupful of veal broth ; add a few sprigs of thyme, a bay-leaf, a few pepper- corns, three cloves, and the trimmings of a few mushrooms well cleaned ; boll it ; cover the stewpan, and simmer till reduced by one-half. In the meantime pour into another stewpan one pint of Espagnole sauce, the same quantity of tomato sauce, and a gill of game broth; boil this till reduced to one- third, then add the contents of the first stewpan to it ; stir well, boil for a few minutes, and rub it through a tammy sieve before serving. 209. ROMAINE SAUCE. Melt three ounces of sugar in a non- tinned copper pan, add four tablespoonfuls of good vinegar to it, and dilute both with a gill of broth ; then add one pint of Espagnole sauce, and ^tir on the fire till well mixed. Boil, and serva 210. LOMBARDE SAUCE. Pour into a stewpan one pint of Blanquette sauce and half a pint of chicken essence, boil it, stir it occasionally, and after ten minutes of slow ebullition add the yolks of three eggs, well beaten and properly mixed with an ounce of melted butter and the juice of a lemon ; stir the contents on the fire well, and as soon as it reaches the boil draw the stewpan away from the fire ; add to it half a pint of tomato sauce, mix this well together, then rub it through a tammy sieve, and serve. 211. SICILIAN SAUCE. Chop separately and fine four shalots, two small truffles, a little pai*sley, and a dozen ordinary mushrooms ; put the I02 PRACTICAL HOUSEHOLD COOKERY. lot into a small saucepan with a little thyme, a bay-leaf, one clove of garlic, and a small pinch of cayenne ; moisten with two glasses of sherry ; set to simmer on a slow fire for ten minutes ; then add one pint of Allemande sauce ; continue the simmering for a few minutes longer, giving it an occasional stir, then add a spoonful of minced parsley, previously blanched, and the juice of half a lemon before serving. 212. LOBSTER SAUCE. Cut the fleshy part of a small cooked lobster into very small dice, and put them on a plate ; pound in a mortar the spawn and coral of the lobster with two ounces of butter and rub it through a sieve ; then put in a stewpan half a pint of Velout^ sauce with the lobster butter just made, half a gill of good gravy, and a small pinch of cayenne; boil and stir occasionally, add the pieces of cut lobster and the juice of half a lemon, sprinkle a little pepper, and serve. 218. SHRIMP SAUCE. Make half a pint of melted butter sauce, then add the coral of a small lobster, pounded and mixed with a small pinch of cayenne, a teaspoonful of anchovy essence, eighteen picked shrimps, and the juice of half a lemon, and serve. 214. VICTORLA SAUCE Put four tablespoonfuls of red currant jelly in a stew- pan with a dozen cloves, a small stick of cinnamon, the peel of two oranges, a gill of good gravy, and half a pint of Espagnole sauce ; moisten with half a pint of red wine (Burgundy is best), boil it and simmer for twenty minutes, PRACTICAL HOUSEHOLD COOKERY. 103 then pass it through a tammy sieve, add the juioe of two oranges, and serve. Note, — ^This sauce is generally served with red -deer or roebuck. 216. RED CURRANT JELLT SAUCE. Break into shreds one stick of cinnamon and twelve cloves, put them into a small stewpan with two ounces of sugar and the peel of a lemon, which must be perfectly free from the white pulp; moisten with three glasses of port wine, then set the lot to simmer on the fire for a quarter of an hour; after which, pass it through a fine- pointed strainer into a stewpan containing six tablespoon- fuls of red currant jelly, boil it in order to melt the jelly, by stirring and mixing well before serving. This sauce is generally served with venison. 216. BUTTER SAUCE FOR ASPARAGUS. Prepare a butter sauce as directed, then add a gill of cream with a teaspoonful of French vinegar ; mix well on the fire, and serve. This sauce is also served with cauliflower, seakale, &c., kc, 211. TOMATO SAUCE. Fry in a stewpan with an ounce of butter two ounces of gammon cut in small dice, with half an onion, half a carrot, and a little celery, all shred finely, together with a bay- leaf, a small " bouquet " composed of thyme, cloves, and pepper-corns ; moisten with three spoonfuls of good vine- gar, set it to simmer till the liquor is almost all absorbed, then pour in a gill of white claret and half a pint of broth ; add seven or eight ripe fresh tomatoes

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