Tomato Sauce

Ingredients

• an ounce of raw ham
• a carrot
• an onion
• very little thyme
• a bay-leaf
• two cloves
• a clove of garlic
• half an ounce of butter
• an ounce of flour
• half a pint of tomatoes
• a glass of consomme
• a little salt
• pepper
• a very little nutmeg

Method

1. 1

   Put in a saucepan an ounce of raw ham, a carrot, an onion, very little thyme, a bay-leaf, two cloves, a clove of garlic, and half an ounce of butter.

2. 2

   Simmer for ten minutes, add an ounce of flour well mixed in half a pint of tomatoes and a glass of consomme.

3. 3

   Boil for half an hour, season with a little salt, pepper, a very little nutmeg, strain, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 15. The excerpt below is the record exactly as published.

Tomato Sauce. Put in a saucepan an ounce of raw ham, a carrot, an onion, very little thyme, a bay-leaf, two cloves, a clove of garlic, and half an ounce of butter. Simmer for ten minutes, add an ounce of flour well mixed in half a pint of tomatoes and a glass of consomme (stock, Art. 1). Boil for half an hour, season with a little salt, pep- per, a very little nutmeg, strain, and serve. 91. Sauce Perigueux. Chop an ounce of truffles, put them in a saucepan on the fire, with a glass of sherry and a glass of white wine. Reduce one half, then add half a pint of Spanish sauce (Art. 80), boil five minutes, and serve. 92. Sauce Robert. Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter. When it begins to color, drain off the butter, and moisten with half a glass of consomme (stock, Art. 1). Boil gently for thirty minutes, add half a pint of Spanish sauce (Art. 80), a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water. 93. Italian Sauce. Peel and chop two shal- lots, which, with a little butter, put in a saucepan on the fire. When beginning to color slightly, moisten with half a pint of Spanish sauce (Art. 80) and a wineglass of sherry. Boil for twenty minutes. Chop half an ounce of lean, cooked ham, half a dozen SA UCES. 39 mushrooms chopped fine, and a little chopped pars- ley. After skimming the grease from your sauce, add these ingredients, boil five minutes, and serve. 94. Sauce Soubise. Peel and chop three on- ions, which put in a saucepan on the fire with an ounce of butter. Simmer very gently, so as not to color too much, and, after three quarters of an hour, add a tablespoonful of flour, salt, pepper

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