Tomato Sauce

Ingredients

• 1 lb. Tomatoes (sliced)
• 1 Shallot (sliced)
• 2 oz. Lean ham or bacon (cut into dice)
• 16 Peppercorns
• a small bunch of Herbs
• 1 tablespoonful of Vinegar
• 1 oz. Butter
• 1 blade of Mace

Method

1. 1

   Put all these ingredients into a saucepan, put on the lid; simmer gently until all is quite tender.

2. 2

   Rub through a hair sieve.

3. 3

   Add a little cochineal to improve the colour if necessary.

4. 4

   Remove any fat from the sauce.

5. 5

   Re-heat and it is ready for use.

6. 6

   If using tinned tomatoes, the purée must be reduced until the right consistency.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 72. The excerpt below is the record exactly as published.

Tomato Sauce. Tomatoes (sliced)... Shallot (sliced) Lean ham or bacon (cut into dice Peppercorns Herbs Vinegar ... Butter ... Mace 1 lb. I. 2 oz. 16. a small bunch. I tablespoonful. I oz. I blade. Put all these ingredients into a saucepan, put on the lid ; simmer gently until all is quite tender. Rub through a hair sieve. Add a little cochineal to improve the colour if necessary. Remove any fat from the sauce. Re-heat and it is ready for use. If using tinned tomatoes, the purde must be reduced until the right consistency. Brown Sauce. Brown stock i pint. Butter ij oz. Flour i|- oz. Carrot a few slices. Turnip do. Onion do. Celery i stalk. Tomato (sliced) i. Mushrooms 2 or 3, or Mushroom catsup i tablespoonful. Pepper. Salt. Make the butter hot in a stewpan, fry the sliced vegetables until a nice brown, add the flour, and when browned put in the stock ; bring it to the boil. Simmer gently about ten minutes, add catsup and seasoning. Strain, remove fat. Supreme Sauce. Chicken, or veal stock ... f pint. Butter 1 oz. Flour I oz. Cream h gill. White button mushrooms 12. Cook the flour in the butter ; add the stock, mush- rooms, and cream ; simmer for ten minutes ; tammy, and add a few drops of lemon juice. Bread Sauce. Milk .., -. ... i pint. Onion i. Bread crumbs 2 oz. Butter ... ... i oz. Cream 2 tablespoonfuls. Peppercorns 3. Salt c to taste. Simmer the onion and peppercorns in the milk. Strain over the bread crumbs. Stir over the fire till thickened, add the butter, cream, and salt, and serve. If no cream be used, one ounce of butter may be stirred in at last. Brown Gravy for Poultry or Game. The following quantity is sufficient for a couple of fowls. Wash the giblets in salt and water, dry and flour them. Slice an onion, fry it with the giblets in three- quarters of an ounce of butter till of a good brown colour ; add one pint of warm brown stock, six pepper- corns, and a bunch of herbs. Simmer (covered) for two hours. Strain and season. Liver Sauce for Hares or Rabbits. White sauce (p. 167) ... ^ pint. The liver of one hare or two rabbits. Wash the liver in salt and water, put it into boiling water and boil it till quite done. Drain it well, then pound it in a mortar and mix it thoroughly with the white sauce. Re-heat and serve. 171 Boil Port Wine Sauce. Quarter-pint gravy from roast venison or mutton. One wineg-lass of port. One teaspoonful of red currant jelly, these ino^redients for two minutes. Serve in sauce tureen. Mushroom Sauce, h lb. Mushrooms White sauce (p. 167) ... J pint, (made without lemon) Peel and trim the mushrooms. Cut them into pieces, but not too small, as they will shrink in cooking. Fry them lightly in butter. Add them to the white sauce. Be careful to put in all the butter and the juice that has come from the mushrooms. Let the mushrooms cook in the sauce for ten or fifteen minutes. Stir often. Add pepper and salt, and serve. Celery Milk .. Cream Butter Flour.. Salt .. Celery Sauce. 2 heads. I pint. 2 tablespoonfuls. I oz. f tablespoonful. to taste. Take the white part of the celery. Cut it in rather small pieces, put it into the cold milk and stew till quite tender, then rub all through a hair sieve. Melt the butter in a saucepan, stir in the flour, then add the puree of celery. Boil three or four minutes, then add the cream and salt, and serve. Piquante Sauce. Vinegar Onion Capers Gherkin (chopped) Pepper and salt ... Brown sauce I wineglassful. a small one (finely chopped). I tablespoonful. I tablespoonful. to taste. 172 Let the onion stew in the vinegar till the vinegar is reduced to less than one half, add the capers, gherkin, and brow^n sauce. Simmer fifteen minutes. Season and serve. Bechamel Sauce (No. i). Milk f pint. Butter I oz. Flour f oz. Cream 2 tablespoonfuls. Button mushrooms ... 6, or Afew^ small slices of carrot, turnip, and onion, and a small bunch of thyme, parsley, and marjoram. Salt a pinch. Simmer the mushrooms, or the vegetables and herbs in the milk, strain. Cook the flour in the butter ; add milk. Stir till thick. Boil a few minutes. Add cream, salt, and re-heat. Another Recipe (No. 2). Milk or white stock ... \ pint. Butter I oz. Flour I oz. Cream i gill. Aspic jelly \ gill. Flavour the milk with a little carrot, turnip, shallot, celery, six white peppercorns, a blade of mace, and a small bunch of herbs

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