Tomato Sauce

Ingredients

• one pint of tomatoes
• one half onion chopped fine
• Cook ten minutes
• four tablespoons of butter
• four tablespoons of flour
• one half teaspoon of salt
• one eighth teaspoon of pepper

Method

1. 1

   Cook tomatoes and onion for ten minutes.

2. 2

   Put through a sieve.

3. 3

   Melt butter, rub in flour; add salt, pepper, and tomato, and cook until it thickens.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 64. The excerpt below is the record exactly as published.

Tomato Sauce . over, and simmer twenty minutes. Brown Sauce. — Brown one fourth cup of butter; add one fourth teaspoon of chopped onion and brown; add three tablespoons of flour and stir until browned; add one and one half cups of boiling water and cook until it thickens. Add one fourth teaspoon of salt, one eighth teaspoon of pepper. (One half cup of mushrooms or one fourth cup of capers may be added.) Tomato Sauce. — (See p. 95.) Fried Chicken. — Cut a young chicken in pieces ready to serve. Sprinkle with salt, pepper, and flour. Place in a deep pan; add one fourth cup of butter, cover the pan, place in a hot oven, and cook from twenty to thirty min- utes. Turn several times to cook evenly. ee MEATS | 167 _ Another method is to place the chicken in the frying pan, add the butter, and fry slowly for fifteen to twenty minutes. Serve with White Sauce made from the butter which remains in the pan. TouGHER CuTs — PRINCIPLE Two Hamburg Steak.— Pass one pound of round steak through a meat chopper; add one small onion chopped fine, one fourth teaspoon of salt, one eighth teaspoon of pepper, and one beaten egg. Mix thoroughly and shape into about six balls. Fry slowly in a small amount of bacon fat ‘or salt pork, or some of the fat from the meat. Cover the frying pan, and cook ten to fifteen minutes, turn to prevent burning. Boiled Leg of Mutton. — Remove the skin from the mutton, as the skin gives the meat a strong flavor if cooked, on the meat. Place the meat in a kettle, cover with boil- ing water, and boil about fifteen minutes. Reduce the heat and let the meat simmer from two and one half to three hours, depending on the size of the leg. When nearly done, add salt and pepper. Serve with mint or caper sauce. Mint Sauce. — One half cup of mint chopped fine; add two tablespoons of sugar, three tablespoons of vinegar, three tablespoons of boiling water, one eighth teaspoon of salt. Let it boil for three minutes, and then remove from the stove and let it stand for fifteen minutes. Meat in Casserole. — Cut round beef steak or shoulder of mutton into one and one half inch pieces, and brown in a hot frying pan in beef or bacon fat. When the meat is seared, place it in the casserole and brown an onion in the fat. Add onion and fat to the meat, and cover with water. MEATS ((721q pup uouytsn AT S,AajuOd WoT) ‘NOLLAJA FO stag MEATS 169 Place the cover on the casserole, put it in the oven, and let the meat cook slowly for two hours. Cut one cup of car-. rots and two cups of potatoes into balls or slices, add to the meat; add one half teaspoon of salt and one eighth tea- spoon of pepper, and cook until the potatoes are done. Serve from the casserole. Mutton Stew and Dumplings.— One and one half pounds of mutton from shoulder, cut in small pieces; add one onion and one carrot, sliced; cover with boiling water and boil fifteen minutes; reduce the heat and let simmer one and one half hours. Turn meat from kettle, season. Place potatoes in bottom of kettle, place meat on the potatoes, pour liquid over this, and add enough boiling water to cover all; place dumplings on top of meat, and boil twenty minutes. : Dumplings. — Mix two cups of flour, four teaspoons of baking powder, one fourth teaspoon salt. Add two table- spoons of lard as for biscuit. Moisten with one cup of water. Shape into six dumplings, and cook with meat and potatoes. Beef Loaf. — Two pounds of beef from round, one tea- spoon of salt, one half cup grated bread crumbs, speck of dressing seasoning, one fourth pound of pork, one teaspoon ’ of chopped onion, one egg. Pass meat through a chopper, mix all ingredients, shape into a loaf, sprinkle with flour, and bake one hour. Serve with tomato or mushroom sauce, or plain. Garnish with parsley. Tomato Sauce. — One pint of tomatoes, one half onion chopped fine. Cook ten minutes. Put through a sieve. Melt four tablespoons of butter, rub in four tablespoons of flour

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