Tomato Sauce

Ingredients

• 1 cup cooked tomatoes
• 1/2 teaspoon salt
• 1 bay leaf
• 1 teaspoon onion juice
• Dash of red pepper
• 1 tablespoon butter
• 1 tablespoon flour

Method

1. 1

   Add the seasonings to the tomatoes and let them boil for a few minutes.

2. 2

   Melt the butter in a separate saucepan; stir in the flour; then slowly add the tomatoes, strained.

3. 3

   Bring to a boil and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 44. The excerpt below is the record exactly as published.

TOMATO SAUCE 1 cup cooked tomatoes V^ teaspoon salt 1 bay leaf 1 teaspoon onion juice Dash of red pepper 1 tablespoon butter 1 tablespoon flour Add the seasonings to the tomatoes and let them boil for a few minutes. Melt the butter in a separate saucepan; stir in the flour; then slowly add the tomatoes, strained. Bring to a boil and serve. CREAM OF TOMATO SAUCE Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the toma- toes before mixing them. ANCHOVY SAUCE 3 anchovies 1/2 tablespoon catsup 1 tablespoon butter Dash of red pepper 1/2 tablespoon flour 1/2 cup boiling water 1 tablespoonful lemon juice Bone the anchovies and pound them to a paste. Melt the butter; stir in the flour and when smooth add the anchovies, pepper and catsup. Mix well; pour the hot water over all; boil two minutes, stirring constantly; add the lemon juice and serve with boiled or baked fish. WHITE SAUCE 1 tablespoon butter 1 cup white stock 1 tablespoon flour 1/2 teaspoon salt

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