Tomato Sauce

Ingredients

• Take a quart can of tomatoes
• one slice of onion
• two cloves
• a little pepper and salt
• an ounce of butter
• a tablespoonful of flour

Method

1. 1

   Boil the tomatoes with onion, cloves, pepper, and salt for about twenty minutes.

2. 2

   Strain through a sieve.

3. 3

   Melt butter in another pan, sprinkle in flour, stir until browned, then mix with the tomato pulp.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 99. The excerpt below is the record exactly as published.

e tablespoonful of flour wet up with cold water; as it thickens, the chopped yolk of one boiled egg, and one raw egg beaten light. Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of one lemon, and set covered in boiling water (but not over fire) five minutes, stirring occasionally. Pour part of the sauce over fish when dished; the rest in a boat. Serve mashed potatoes with it. SAUCES AND DRESSINGS. 151 FISH SAUCE. Ho. 1. Make a pint of drawn butter, add one tablespoonful of pepper sauce or Worcestershire sauce, a little salt and six hard-boiled eggs chopped fine. Pour over boiled fish and garnish with sliced lemon. Very nice. FISH SAUCE. No. 2. Half a cupful of melted butter, half a cupful of vinegar, two table- spoonfuls of tomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes. CELERY SAUCE. Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is: Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin, and beat it well with the strained juice of a lemon; add the celery and a couple of spoonfuls of liquor in which the turkey was boiled; salt and pepper to taste. CAPER SAUCE. Chop the capers a very little, unless quite small; make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold; let it just simmer, and serve in a tureen. Nasturtiums much resemble capers in taste, though larger, and may be used, and, in fact, are preferred by many. They are grown on a climbing vine, and are cultivated for their blossom and for pickling. When used as capers they should be chopped more. If neither capers nor nasturtiums are at hand, some pickles chopped up form a very good substi- tute in the sauce. BREAD SAUCE. One cup of stale bread crumbs, one onion, two ounces of butter, pepper and salt, a little mace. Cut the onion fine, and boil it in milk till quite soft; then strain the milk on to the stale bread crumbs, and let it stand an hour. Put it in a saucepan with the boiled onion, pepper, salt and mace. Give it a boil, and serve in sauce tureen. This sauce can also be used for grouse, and is very nice. Roast partridges are nice served with bread 152 SAUCES AND DRESSINGS. crumbs, fried brown in butter, with cranberry or currant jelly laid beside them in the platter. TOMATO SAUCE. Take a quart can of tomatoes, put it over the fire in a stewpan, put in one slice of onion and two cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of butter

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