Tomato Sauce

Ingredients

• 3 ripe tomatoes
• 1 sprig of thjune
• I oz. butter
• Pepper and salt
• ^ bayleaf
• I small onion
• ^ gill brown sauce

Method

1. 1

   Cut the tomatoes in half, squeeze out a little of the juice, cut them into small pieces and place in a stew-pan with half an ounce of butter, herbs, and onions, the latter chopped up finely.

2. 2

   Let all simmer until tender, and rub through a sieve.

3. 3

   Return to the stew-pan, add the brown sauce, boil for ten minutes and serve.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 19. The excerpt below is the record exactly as published.

3 ripe tomatoes 1 sprig of thjune I oz. butter Pepper and salt 83- tomato SAUCE. ^ bayleaf }- small onion ^ gill brown sauce Cut the tomatoes in half, squeeze out a little of the juice, cut them into small pieces and place in a stew-pan with half an ounce of butter, herbs, and onions, the latter chopped up finely. Let all simmer until tender, and rub through a sieve. Return to the stew-pan, add the brown sauce, boil for ten minutes and sen^e. NOTE. — A few drops of vinegar or lemon juice may be added to the sauce where piquancy is liked. THE EXHIBITION' COOKEEY BOOK. 47 84. BROWN ONION SAUCE. h pint brown stock 2 small onions, peeled and 2 ozs. dripping chopped 1 tablespoonfiil cornfionr (B. and P.'s patent) Put the onion.s in a stew-pan with dripping, and fry until they are a nice brown ; add the stock, let it boil up, mix the cornflour with a little water and add to the sauce ; simmer slowly until the onions are cooked. Season with pepper and salt

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