Tomato Sauce

Ingredients

• + c. tomato
• Parsley
• x c. water
• + tbsp. butter
• 1 clove
• + tbsp. chopped onion
• 1 pepper berry
• 4 tbsp. flour
• Salt and pepper

Method

1. 1

   Cook first five ingredients 15 minutes.

2. 2

   Brown onion in butter and finish as a white sauce, strain.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 60. The excerpt below is the record exactly as published.

Tomato Sauce. SHEPHERD’S Pik. 3 tbsp. chopped meat. 4 e. mashed potatoes. Add left-over gravy, or boiling water, to meat to moisten; season. Line bottom of greased baking dish with potato, then a layer of meat and a layer of potato. Make top crust of potato smooth. Bake in a hot oven until potatoes are brown. BROWNED HASH. 1-6 c. chopped cooked meat. Salt and pepper. % ¢c. mashed potatoes. Onion juice. 1 tsp. boiling water or more. Chopped parsley. 1 tsp. fat. Tatsp. rat (for-par). Mix and shape into two small cakes. Heat frying pan, put in fat and, when very hot, the cakes. Reduce heat, so that they may brown slowly. It may be cooked in one large cake and folded as an omelet. Garnish with parsley. HASH ON TOAST. 4 c. Meat cut in dice. Pepper. 4 c. potato cut in dice. + ¢c. water or stock. 3 tbsp. fat. 3 drops Worcestershire Sauce. % tbsp. flour. Toast. Salt. Parsley. Make a brown sauce, heat the meat and potatoes in it, and serve on toast. Garnish with parsley and toast points. SCALLOPED MEAT. 4 ec. chopped cooked meat. 2 ytsp.. fat. + tsp. salt. 2 tsp. flour. Pepper. 3 tbsp. stock. Onion juice or parsley. + ec. buttered crumbs. Mix the seasonings with the meat. Make a brown sauce and add meat. Place one-half crumbs in bottom of greased baking dish. Turn in the meat mixture, and cover with remaining crumbs. Brown in a hot oven. CASSEROLE OF RICE AND MEAT. 4 e. chopped cooked meat. i tsp. chopped parsley. 4 tsp. salt. 4 tbsp. fine crumbs. Pepper. 1 tsp. egg. 1 Onion juice. e. cooked rice. Mix all ingredients except rice. Add enough stock to make mixture pack easily. Line a greased mould with part of the rice. Fill with meat and cover with remaining rice. Cover tightly and steam 30 minutes. Serve with Tomato Sauce. 97 BEEF TIMBALE WITH MACARONI. 1 long stick macaroni. Onion juice. ¢ c. cooked meat. » + tsp. chopped parsley. ¢ tsp. salt. 4 tbsp. bread crumbs. Pepper. 1 tsp: egg: Stock or hot water. Cook macaroni whole in boiling salted water. Chop the meat fine, add the seasoning, crumbs, egg, and enough stock to make it pack easily. Coil macaroni around inside of greased timbale mould; fill with meat mixture, cover with greased paper and steam 30 minutes. Unmould, gar- nish with parsley, and serve with Tomato or White Sauce. FISH BALLS. % c. salt codfish. 2 tsp: ese: 4+ c. potatoes. + tsp. butter. Pepper. Wash the fish in cold water and break in small pieces; wash and pare the potatoes and cut in pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft, drain and shake over the fire until dry; mash, add the beaten egg, butter and pepper, add more salt if needed, and beat until light. Take up the mixture by spoonruls, mould slightly, and fry in deep fat. SCALLOPED OYSTERS. 4 oysters. Pepper. + tsp. salt. 4 ce. buttered crumbs. 2 tsp. oyster juice. Strain the oyster juice through a cloth. Pick over oysters, remove pieces of shell and pour cold water over them in a colander. Cut in half. Season. Put one quarter cf the crumbs on bottom of a buttered scallop shell, then one-half the oysters; repeat, sprinkle with oyster juice, and put remaining crumbs on top. Bake 15 minutes in a hot oven. FRICASSED OYSTERS. + tbsp. butter. + tsp. salt. Pepper. Cayenne. 4 oysters. Place butter and seasonings in a saucepan. When hot add oysters, shake the pan occasionally. When oysters are plump, drain and place them where they will keep hot. Add enough milk to make liquid 2 tbsp. SAUCE. % tbsp. butter. 2 tbsp. milk and oyster liquor. 4 tbsp. flour. 4 tsp. lemon juice. + yolk of egg. Cook first three ingredients as white sauce, add egg and lemon juice. Reheat oysters in sauce. Serve on wafers or toast. LOBSTER CUTLETS. + ce. chopped lobster meat. Few grains nutmeg. > 4 tsp. salt. % tsp. lemon juice. Few grains cayenne. 3 tsp. chopped parsley. SAUCE. 4 tbsp. flour. i tbsp. butter. 4c. milk. Mix seasonings with lobster meat, and add sauce; cool. Shape in form of cutlet, dip in crumbs, egg and crumbs, fry in deep fat, and drain. Insert a small lobster claw in end of cutlet. Garnish and serve with Sauce Tartare. 98 SAUCES FOR FISH AND MEAT DRAWN BUDTER SAUCE. _ 2 tsp. butter. Salt and pepper. + tbsp. flour. 4% Cc. hot water. 5 tsp. vinegar or lemon juice. Make as a white sauce. When cooked add vinegar. For Parsley Sauce add i tbsp. chopped parsley. TOMATO SAUCE. + c. tomato. Parsley. x c. water. + tbsp. butter. 1 clove. + tbsp. chopped onion. 1 pepper berry

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