Tomato Sauce

Ingredients

• two ounces of butter
• half a bay leaf
• two peppercorns
• a sprig of thyme
• an onion cut up
• a sprig of parsley
• a dozen medium-sized tomatoes
• two wineglasses of broth or water
• a tablespoonful of butter
• a dessert-spoonful of flour

Method

1. 1

   Stew all ingredients for about an hour, then strain.

2. 2

   In a small saucepan, stir butter and flour until bubbling, then add tomato juice and stir until smooth.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 112. The excerpt below is the record exactly as published.

TOMATO SAUCE (bLOT). Put in a stew-pan two ounces of butter, half a bay leaf, two peppercorns, a sprig of thyme, an onion cut up, a sprig of parsley, a dozen medium-sized toma- toes, and two wineglasses of broth or water ; stew altogether about an hour ; then rub them through a strainer ; put a tablespoonful of butter and a dessert- spoonful of flou

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