Tomato Sauce

Ingredients

• potato flour
• 1 teaspoonful vinegar
• Salt
• pepper
• Cayenne
• sugar
• 1 pint of the cut-up fruit

Method

1. 1

   Put the tomatoes, bay leaf, onion and garlic into a white-lined pan and set over gentle heat.

2. 2

   When the flavouring of onion is sufficiently extracted, rub the tomatoes through a hair sieve and reheat.

3. 3

   Mix the butter and potato flour smoothly together with a knife or spoon, and thicken the sauce with the mixture.

4. 4

   Have the sauce almost at boiling point, add the thickening in three or four portions, mixing in one thoroughly before adding another.

5. 5

   Cook about 10 minutes, but do not let the sauce actually boil.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 30. The excerpt below is the record exactly as published.

potato flour. Salt and pepper. Cayenne and sugar. 1 teaspoonful vinegar. Method : Put the tomatoes, bay leaf, onion and garlic into a white-lined pan and set over gentle heat. When the flavouring of onion is sufficiently extracted, rub the tomatoes through a hair sieve and reheat. Mix the butter and potato flour smoothly together with a knife or spoon, and thicken the sauce with the mixture. Have 72 PRACTICAL COOKERY. the sauce almost at boiling point, add the thickening in three or four portions, mixing in one thoroughly before adding another. Cook about 10 minutes, but do not let the sauce actually boil, or the butter may separate and come to the top. Season to taste with sugar, cayenne, pepper and salt, and add 1 teaspoonful of vinegar. If fresh tomatoes are used, cut them into small pieces, and use 1 pint of the cut-up fruit

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