Tomato Sauce

Ingredients

• a quart can of tomatoes
• two cloves
• a sprig of thyme
• two sprigs of parsley
• half a bay leaf
• three peppercorns
• three allspice
• two slices of carrot
• one small onion
• one and a half ounce of butter
• half an ounce flour

Method

1. 1

   Put in a stew-pan a quart can of tomatoes, two cloves, a sprig of thyme, two sprigs of parsley, half a bay leaf, three peppercorns, three allspice, two slices of carrot, one small onion, and boil about twenty minutes; then strain through a sieve.

2. 2

   Melt in another pan one and a half ounce of butter, and as it bubbles, sprinkle in half an ounce flour; stir till well cooked.

3. 3

   Mix with the tomato pulp, and it is ready for the table.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 112. The excerpt below is the record exactly as published.

TOMATO SAUCE. Put in a stew-pan a quart can of tomatoes, two cloves, a sprig of thyme, two sprigs of parsley, half a bay leaf, three peppercorns, three allspice, two slices of carrot, one small onion, and boil about twenty minutes; then strain through a sieve. Melt in another pan one and a half ounce of butter, and as it bubbles, sprinkle in half an ounce flour

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