Tomato Sauce

Ingredients

• ^ lb. tomatoes
• 1 onion
• A bunch of sweet herbs
• 4 pint stock or water
• A few drops cochineal
• 4 teaspoonful salt
• 1 carrot
• 1 turnip
• 2 oz. butter
• 1 oz. flour
• ^ teaspoonful peppercorns
• Bunch of oarslev

Method

1. 1

   Put the butter into a pan with carrot, turnip, onion, and tomatoes cut up, also sweet herbs, peppercorns, and parsley, fry these for 10 minutes, add the flour, also the stock, salt, and cochineal; simmer slowly for 30 minutes, pass through a hair sieve, rubbing as much of the pulp through as possible; re-heat and serve.

2. 2

   This sauce will keep, if covered, several days.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 54. The excerpt below is the record exactly as published.

TOMATO SAUCE. ^ lb. tomatoes 1 onion A bunch of sweet herbs 4 pint stock or water A few drops cochineal 4 teaspoonful salt Put the butter into a pan with carrot, turnip, onion, and tomatoes cut up, also sweet herbs, peppercorns, and parsley, fry these for 10 minutes, add the flour, also the stock, salt, and cochineal ; simmer slowly 30 minutes, pass through a hair sieve, rubbing as much of the pulp through as possible; re-heat and serve. This sauce will keep, if covered, several days. 1 carrot 1 turnip 2 oz. butter 1 oz. flour ^ teaspoonful peppercorns Bunch of oarslev

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