Tomato Sauce

Ingredients

• 6 ripe Tomatoes
• 2 Shalots
• 1 Bay Leaf
• 1 sprig of Thyme
• 2 ozs. raw Ham
• 1 teaspoonful Chili Vinegar
• 1 teaspoonful white Wine Vinegar
• 1 oz. Butter
• 1 teaspoonful Corn Flour
• 1 gill of Stock
• Peppercorns
• Salt

Method

1. 1

   Melt the butter in a stewpan, and fry in it the ham, shalots, thyme, and bay leaf, until a light brown; then add the vinegar, tomatoes, and gill of stock, and stir over the fire until very soft.

2. 2

   Pass through a hair sieve; return to a stewpan, and add the cornflour, mixed smoothly with the stock.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 52. The excerpt below is the record exactly as published.

Tomato Sauce. Ingredients.— 6 ripe Tomatoes, 2 Shalots, 1 Bay Leaf, 1 sprig of Thyme, 2 ozs. raw Ham, 1 teaspoonful Chili Vinegar, 1 teaspoonful white Wine Vinegar, 1 oz. Butter, 1 teaspoonful Corn Flour, 1 gill of Stock, Peppercorns, Salt

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