Tomato Sauce (Another method)

Ingredients

• ½ lb. tomatoes
• ½ onion
• ½ carrot
• 2 oz. clarified dripping
• 1 oz. flour
• 1 pint stock or water
• pepper

Method

1. 1

   Put the dripping into a saucepan with the chopped carrot and onion, and fry for 10 minutes.

2. 2

   Add flour, stock, seasonings, and tomatoes, bring to the boil, simmer slowly for 30 minutes.

3. 3

   Pass through a hair sieve, rubbing as much pulp through as possible.

4. 4

   Reheat and serve.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 47. The excerpt below is the record exactly as published.

onion in it till brown, add seasoning, and the other ingredients, bring all to the boil, and pour over the steak, or serve in a separate sauce- boat. SPANISH SAUCE. 2 oz. smoked beef. \ lb. veal. $ lb. beef. 1 quart stock. 1 Spanish onion. 1 carrot. Parsley. Thyme. Sauce Espcignole. Bay leaf. 1 blade mace. Peppercorns. 2 cloves. Celery seed. 3 small mushrooms. Arrowroot. £ wineglassful white wine. Well grease a stew-pan with beef dripping, lay in 2 oz. of smoked beef, £ lb. each of beaf and veal, pour over 1 pint of bone stock, bring it to the boil, and let it boil gently till it is like syrup and bright, but do not let it burn. Add gradually another pint of stock, a medium-sized Spanish onion peeled and sliced, a small carrot, scraped and sliced1, a little parsley, thyme, a bay leaf, blade of mace, 2 or 3 peppercorns, 2 cloves, a little bruised celery- seed, and 2 or 3 small mushrooms. Simmer for 1^ hours, strain, and let it get cold. Next day remove the fat, heat the sauce, and thicken with arrowroot to the consistency of cream. Run it through a tammy, add half a wineglass of white wine, reheat, and serve. DAINTY DINNERS AND DISHES. 8G SWEDISH SAUCE. Sauce Suecloise. 2 tablespoonsful double cream. 2 tablespoonsful finely grated horseradish. ^ pint thick Mayonnaise. Stir all the ingredients together, and set on ice till required. TARTARE SAUCE. Sauce Tartar e. 2 yolks of eggs. 1 gill salad oil. f gill tarragon vinegar. Capers. Salt, pepper. Stir the eggs and salt, add the oil, drop by drop, stirring all the time the same way, till it looks white and creamy. Then add the vinegar slowly, and, lastly, the capers and pepper. It can bo varied by using cut up pickles instead of capers. TOMATO SAUCE (to bottle). 1 lb. tomatoes (ripe). •A pint vinegar. Black pepper. Mustard seeds. Salt. White pepper. Allspice. [pepper 2 capsicums, or 1 pod of red Wipe the tomatoes, cut them in slices, and cook them with the capsicums in an enamelled saucepan with a little water till tender. Then rub all through a fine colander or sieve, return the pulp to the saucepan, add the vinegar and other ingredients, and boil all slowly for about 1^ hours. Strain, and put it in bottles while hot, cork tightly, and seal. This sauce will keep well in a cool, dry place. TOMATO SAUCE. (Another method.) Sauce Tomate. ^ lb. tomatoes (or £ a ^ onion. ^ carrot. an). Sail am 2 oz. clarified dripping. 1 oz. flour. I pint stock or water, pepper

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