Tomato Sauce
From The handy dictionary of cookery, 1890
Serve hot.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 102. The excerpt below is the record exactly as published.
Tomato Sauce. Wash a carrot, scrape it very thinly, cut it into small pieces, skin, scald, and slice an onion, a leek, and a clove of garlic. Put all into a pan with one ounce of butter, a tiny pinch of sugar, the juice of a lemon, and a small piece of lean ham; pour over these a tin of tomatoes, and allow all to simmer slowly till soft enough to pass through a sieve ; after rubbing it through a sieve return the juice to a clean pan and thicken it with a tablespoonful of rice flour
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