Tomato Sauce

Ingredients

• an onion
• a carrot
• four ounces of lean ham cut in small pieces
• a few whole peppercorns
• one bay leaf
• two cloves
• a few sprigs of parsley
• a quart of veal stock
• five pounds of tomatoes cut in pieces
• three ounces of corn-starch
• a cup of water
• a tablespoonful of sugar

Method

1. 1

   Put onion, carrot, ham, peppercorns, bay leaf, cloves, and parsley in a saucepan and fry until colorless.

2. 2

   Moisten with veal stock, add tomatoes, and boil for an hour.

3. 3

   Mix corn-starch with water and stir into the sauce; let it boil for twenty more minutes.

4. 4

   Season with salt, pepper, and sugar, then rub through a fine sieve.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 29. The excerpt below is the record exactly as published.

TOMATO SAUCE ^ Put into a saucepan an onion, a carrot, four ounces of lean ham cut in small pieces, a few whole peppercorns, one bay leaf, two cloves, and a few sprigs of parsley. Fry colourless. Moisten with a quart of veal stock, add five pounds of tomatoes cut in pieces, and boil together for an hour. Mix three ounces of corn-starch with a cup of water, and stir into the sauce; let it boil for twenty minutes more. Season with salt, pepper, and a tablespoonful of sugar

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