Tomato Sauce

Ingredients

• 2 cups canned tomatoes
• 2 tbsp. butter
• 2 tbsp. flour
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper

Method

1. 1

   Cook tomatoes 10 minutes and strain.

2. 2

   Melt butter, stir in flour, and add hot tomato juice and seasoning.

3. 3

   Cook until it thickens.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 13. The excerpt below is the record exactly as published.

Tomato Sauce 2 cups canned tomotoes 2 tbsp. butter 2 tbsp. flour 1 tsp. Worcestershire sauce Vi tsp. salt Va tsp. pepper Cook tomatoes 10 minutes and strain. Melt butter, stir in flour, and add hot tomato juice and seasoning. Cook until it thickens. Serves 6. 31 Spicy Dunk Sauce '/l cup chili sauce '/b tsp. pepper V* cup well-drained bottled horse- 1 tbsp. vinegar radish 2 dashes tabasco 1 tsp. Worcestershire 1/4 tsp. bottled meat sauce 1 tsp. minced onion 1 tsp. celery seeds '/4 tsp. garlic salt 2 tbsp. gronuloted sugar Vi tsp. salt 1 tsp. celery salt Combine all ingredients. Keep in covered jar in refrigerator 2 or 3 days before using, to blend flavors thoroughly. Makes about % cup. Sauce for Shrimp, Lobster, Crab Meat pt. mayonnaise Vi cup India relish tsp. chopped olives pimiento, chopped tbsp. prepared mustard tbsp. A-1 sauce Mix well, chill and serve. 1 pt. chili sauce 1 chopped boiled egg Vi green pepper, chopped 2 tbsp. celery, chopped Sclt and pepper to taste Dash paprika Cucumber Sauce 1 cup whipping cream Vl tsp. salt Vi tsp. cayenne Vi tsp. onion juice 2 tbsp. vinegar or lemon juice 1 cucumber, chopped Beat cream until thick and add salt and cayenne. Add gradually the vinegar or lemon juice. Fold in cucumber and onion juice. Serve very cold. Serves 6. Creole Sauce 1 Vi cups canned tomatoes 1 1 thinly sliced, seeded green pepper 1 1 thinly sliced medium onion 1 Vi cup thinly sliced mushrooms 1 tbsp. butter or margorine tbsp. flour beef bouillon cube cup hot water Simmer tomatoes and next 3 ingredients about 10 minutes. In separate saucepan, melt butter; gradually add flour. Cook, stir- ring over low heat until well blended. Dissolve bouillon cube in water; stir into blended flour. When this is thoroughly mixed, add to tomato mixture. Cook 2 minutes. Makes about 2 cups .sauce. 32 Hollandaise Sauce V2 cup butter 3 egg yolks (beaten) 2 tbsp. lemon juice Vl tsp. salt V4 tsp. pepper V

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