Tomato Sauce

Ingredients

• One quart can of tomatoes
• two or three cloves
• a little parsley
• a few pepper-corns
• one small onion
• one table-spoonful of flour
• one table-spoonful of butter

Method

1. 1

   Put the tomatoes with all the ingredients (except the flour and butter) over the fire, and cook for twenty minutes, then strain through a sieve.

2. 2

   Put the butter into a stew-pan; when it bubbles, stir in the flour; let it cook a few moments, stirring constantly, then pour in the tomatoes.

3. 3

   When well mixed it is ready for use.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 36. The excerpt below is the record exactly as published.

one table-spoonful of flour, cook it, add a little less than one pint of boiling water; when smooth, take it off the fire ; add the beaten yelks of two or three eggs, pep- per, salt, and a few drops of lemon juice. Mrs. A. A. Maxxex. DRAWN BUTTER SAUCE. Pat butter the size of a small egg into a stew-pan ; when it bubbles, add one table-spoonful of flour, stir with an egg- whip until the flour is cooked without coloring. Mix in well a half pint of water, or white stock ; strain it through a sieve, stir in one tea-spoonful more of butter cut in pieces. This makes one pint of sauce. Mrs. A. A. Maxxex. BOILED EGG SAUCE. Add to half a pint of drawn butter sauce three hard- boiled eggs chopped not too fine. Pickle sauce can be made in the same way, substituting finely chopped cucumber pickle for the eggs. Mrs. A. A. Maxxex. The New Kentucky Home Cook Book. 77 MINT SAUCE FOR ROAST LAMB. Two table-spoonfuls of mint chopped fine, one table-spoon- ful of powdered sugar, a salt-spoonful of salt, half a tea- cupful of vinegar. Mix vinegar, sugar, and salt together, then add the mint. Set in a cool place for fifteen minutes before serving. It is best to lay the mint in ice water for an hour before using, as this makes it fresh and tender. Mrs. L. C. Dimmitt. SAUCE HOLLANDAISE. Put butter the size of a small egg into a sauce-pan; when it bubbles, stir in with an egg- whisk one even table- spoonful of flour; when well cooked, stir in a half pint of boiling water or stock. When it boils,- take it off the fire, stir in gradually the beaten yelks of four eggs; return to the fire for a moment to set the eggs, not allowing it to boil. Take it off again, stir in a little lemon juice, fresh butter (the size of a walnut) cut into small pieces, beat all togeth- er with the egg-whisk. A nice sauce for boiled fish. Mrs. A. A. Mannen. OYSTER SAUCE. Make a drawn butter sauce, add a few drops of lemon juice or vinegar. Drain the oysters from their liquor, add to the drawn butter, let all come to a boiling. To be poured over the fowl or fish when served. This sauce is much better made with part cream when the acid is omitted. Mrs. C. E. Tabs. TOMATO SAUCE. One quart can of tomatoes, two or three cloves, a little parsley, a few pepper-corns, one small onion, one table-spoon- ful of flour, one table-spoonful of butter

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