Tomato Sauce

Ingredients

• 3 or 4 small ripe tomatoes
• 2 oz. of raw ham or bacon
• ½ oz. of butter
• a few slices of carrot
• onion
• a small bay-leaf
• a blade of mace
• ½ pint of brown sauce
• a few mushroom trimmings

Method

1. 1

   Slice 3 or 4 small ripe tomatoes and fry them in a small stew-pan with 2 oz. of raw ham or bacon cut into dice and ½ oz. of butter.

2. 2

   Next add a few slices of carrot, onion, and very little celery, a small bay-leaf, and a blade of mace.

3. 3

   Then add ½ pint of brown sauce or Bechamel, also a few mushroom trimmings if handy, and cook gently for 20 minutes or longer, adding a little stock if found too thick.

4. 4

   Reheat it, remove the scum, strain the sauce, and season to taste.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.

Tomato Sauce. Slice 3 or 4 small ripe tomatoes and fry them in a small stew-pan with 2 oz. of raw ham or bacon cut into dice and x oz. of butter. Next add a few slices of carrot, onion, and very little celery, a small bay- leaf, and a blade of mace. Then add \ pint of brown sauce or Bechamel, also a few mushroom trimmings

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