Tomato Sauce

Ingredients

• One lb. tomatoes
• 1 onion
• 1 sprig each of parsley
• and thyme
• a bay leaf
• tablespoonful peppercorns
• teaspoonful lemon juice
• teaspoonful salt
• 1 pint of water or stock

Method

1. 1

   Put tomatoes in a saucepan with vegetables and seasonings, add water or stock, boil for fifteen minutes, strain, thicken with flour, boil three minutes, add lemon juice and sugar, color with carmine.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 38. The excerpt below is the record exactly as published.

tomato sauce, add dessert- mfui of curry, and a piece of glaze. Boil together and e, Devil's Sauce. Put into a stewpan one tablespoonful of Oude sauce, a glass- }f Harvey, six shalots sliced, a gill of brown gravy, and a espoonful of vinegar. Boil together for five minutes, and in before serving. Game Sauce. Dne dessertspoonful of lemon juice, 2 of ketchup, 1 of r, 3 of port wine, 2 of Harvey's sauce — all heated to- er and well whisked. Horse-radish Sauce. rrate a stick of horse-radish into a basin, add to it 1 gill ream, 1 teaspoonful of made mustard, 1 teaspoonful of r, 1 spoonful of vinegar ; mix well. Currant Sauce for Venison. 'wo oz. currants, 1 tablespoonfuil of breadcrumbs, 6 8, 1 oz. butter, 1 glass of port me. Y>& Vcl *. *»asfe\iu&. 100 MISS CAMERON'S COOKERY BOOK. and simmer for fifteen minutes, stirring till smooth, and » in a tureen. The cloves should be tied in muslin and renw before the sauce is served. Sauce au Jus d'Orange. Put \ pint of good stock, and the same of brown grav a saucepan, the grated peel of a Seville orange, a piec butter mixed with flour about half the size of an egg., a ] salt and pepper, stir it till it thickens, then squeeze in juice of a Seville orange. This is a good 1 sauce for wild d game, and poultry. Sorrel Sauce. One quart fresh sorrel leaves, 2 oz. butter, 1 teaspoc salt, \ teaspoonful white pepper, \ pint of cream or bi sauce. Cook the sorrel with the butter, salt, and pe over the fire for twenty minutes ; rub it through a sieve a wooden spoon, mix it into the cream or sauce ; add \ spoonful castor sugar, heat up, and serve with lamb or f< Chestnut Sauce. Twelve chestnuts, 1 teaspoonful salt, \ teaspoonful ? pepper, a tiny dust of cayenne, two tablespoonfuls of cr \ pint boiling milk. Roast or boil the chestnuts till tei rub them through a wire sieve, add to them the seasoning the cream; put them into a saucepan, and pour on to i the boiling milk ; stir over the fire till smooth, and serve turkey or fowls. This sauce is very good. Mackerel Sauce. Two mackerel roes, 3 tablespoonfuls water, 2 yolk eggs, 1 teaspoonful salt, \ teaspoonful pepper, 1 teaspoc chopped fennel, f pint white sauce. Put the roes in saucepan with the water, and simmer ten minutes; them and beat to a paste with. & -woodsi* s^oqki, TDsx/Ts&a MISS CAM EBON'S COOKERY BOOK. 101 the yolks, salt and pepper and fennel, stir this into the white sauce, and serve very hot. Bearnaise Sauce. Four yolks of eggs, 4 oz. butter. Put the yolks into a saucepan, with one ounce of butter and a little salt and pepper. Stir over the fire till they begin to thicken; take off the fire, add a second ounce of butter, and stir over the fire for two minutes ; repeat this till the four ounces are all in; lastly, add a tablespoonful of chopped tarragon and one teaspoonful of tarragon vinegar. Mayonnaise Sauce. TVo yolks of eggs (either raw or hard-boiled), \ pint of good salad oil, 3 tablespoonfuls of vinegar, salt and pepper to taste, 2 teaapoonfuls of cream. Put the yolks of eggs into a basin, add salt and pepper, and stir with a wooden spoon ; drop the oil in slowly, stirring all the time till thick, then gently add the vinegar, still stirring, lastly the cream. If the sauce curdles stir in a raw yolk of egg, which will bring it right again. N.B. — The cream can be omitted, but it is a great im- provement. Oazanova Sauce. To one pint of mayonnaise sauce add four truffles chopped fine, as much shalot as will rest upon the point of a knife, the whites of three hard-boiled eggs shred fine, and three yolks nibbed through a wire sieve. Mix and serve with any kind of salad. Tartar Sauce. Prepare the same mayonnaise, and mix with it 1 table- spoonful of mustard, I chopped-up spring onion, some chopped ohervil and tarragon. 102 If 13* CaME toys COOKERY BOOK. post nukyo*nL»2« a»nw- 1 iltiwi nqiooofnl finely <i£*>pp«d tim^o. 1 <knngi uyojtifgl Knrfr-diopped gherkins, 1 deaserapoociol tarragon Tinegar.. f tablespoonfuls of cream, fait and pepper to taste. Stir into the mayonnaise the gherkin*, tarragon vinegar- seasonings, and cream. Beat till it looks white and creamy, and serve with any fish, hot or cold. One lb. tomatoes. 1 onion, 1 sprig each of parsley and thyme, a bay leaf, tablespoonful peppercorns, teaspoonful lemon juice, teaspoonful salt. Put the tomatoes in a sauce- pan with the vegetables and seasonings, add 1 pint of water or stock

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