Tomato Sauce

Ingredients

• •J lb. tomatoes, or £ tin tomatoes
• | f pint of stock
• 1 carrot
• | 1^ oz. butter
• 1 turnip, small
• | 1^ oz. flour
• A bunch of sweet herbs
• 1 small onion
• A few drops of cochineal
• A bay leaf

Method

1. 1

   Slice the vegetables and fry them in the butter for five minutes, then add the flour, stock, seasoning, and cochineal, stir until it boils, leave this to simmer for 30 minutes, rub through a fine hair sieve, and use.

2. 2

   If tinned tomatoes are used, they will not require frying, but add them with the stock.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 45. The excerpt below is the record exactly as published.

TOMATO SAUCE, •J lb. tomatoes, or £ tin tomatoes | f pint of stock 1 carrot j 1^ oz. butter 1 turnip, small | 1^ oz. flour A bunch of sweet herbs 1 small onion A few drops of cochineal | A bay leaf

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