Tomato Sauce

Ingredients

• Six tomatoes
• two ounces butter
• one half ounce flour
• one half pint stock
• one tea-spoonful salt
• one quarter tea-spoonful pepper
• one stalk celery

Method

1. 1

   Place the tomatoes in a sauce-pan and pour over the stock, add the salt and pepper, cut off the celery stalk and add it.

2. 2

   Place the pan over the fire and cook all slowly for half an hour.

3. 3

   Place over a basin a wire sieve and rub through the tomatoes and stock, melt the butter in a sauce-pan, add the flour, then stir well together, pour over the tomatoes and stock, and stir all over the fire till boiling, when the sauce is ready for use.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 118. The excerpt below is the record exactly as published.

Tomato Sauce.— Six tomatoes, two ounces butter, one half ounce flour, one half pint stock, one tea-spoonful salt, one quarter tea-spoonful pepper, one stalk celery

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