Tomato Sauce

Ingredients

• ten or twelve tomatoes
• a capsicum
• three table-spoonfuls of water
• a little salt
• a little white pepper
• two ounces of butter

Method

1. 1

   Take off the stalks, cut the tomatoes in two, squeeze out the water and seeds; put them in a jar with capsicum and water; cover and set in a moderately hot oven till soft; rub through a sieve into a saucepan, adding salt and pepper; simmer for a few minutes and serve.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 65. The excerpt below is the record exactly as published.

ounce of butter, half an ounce of flour, and quarter of a pint of cream. Peel and cut the onions, if large, in quarters ; lay them in spring water quarter of an hour ; boil them in fresh water quarter of an hour ; pour off the water, and cover them with fresh boiling water ; boil till tender ; drain the water from them through a sieve ; chop them quite fine, and rub them through a coarse hair sieve, or a fine tin colander. Mix the flour and butter together ; set it on the fire in a clean saucepan ; when the butter is melted, put in tbe onions and cream, with salt, and a little white pepper ; stir it on the fire till quite hot, and add a little more cream or milk, if required. No. 197,— Onion Sauce, Four middle-sized onions, one small table-spoonful of flour, quarter of an ounce of butter, and half a pint of new milk. Boil the onions till quite soft ; chop them ; add the other ingredients, and stir the whole over the fire till it boils. No. 198. — Parsley Sauce. Wash and pick some parsley ; put it into a saucepan, with half a pint of boiling water and a tea-spoonful of salt ; let it boil seven minutes ; drain, and press the water from it ; chop it fine ; put it into a sauce-boat, and add, by degrees, about halt a pint of butter sauce. I 114 VEGETAniAN COOKERY. No. 199. — Frexch Sauce. One ounce and a half of butter, two ounces of carrot, turnip omon, and eschalots together, one tea-spoonful of flour, one table-spoonful of vinegar, and half a salt-spoonful of white pepper. Put the butter and vegetables, cut small, into a saucepan, with a sprig of thyme, stining them on the fire till a little browned ; mix the flour quite smooth with half a pint of water ; stir it in the vegetables till it boUs; then add the vinegar, pepper, and salt ; simmer slowly half an hour ; skim, and strain it. A few mushrooms may be added to the vegetables. No. 200. — Salad Sauce. Two eggs, one table-spoonful of cream, two table-spoonfuls of fine oil, one tea-spoonful of powdered sugar, one tea-spoonful of mixed mustard, one tea-spoonful of salt, and three table-spoon- fuls of vinegar. Boil the eggs ten minutes ; put them in cold water three minutes ; take out the yolks, and rub them through a sieve with a wooden spoon, adding the oil, or butter melted, and the cream ; mix well together with the sugar, salt, and mustard ; then add the vinegar very gradually, and stir the whole till completely incorporated. No. 201. — Sauce for Cold Omelets. Half an ounce each of eschalots, parsley, and onions, the yolks of two eggs, two table-spoonfuls of olive-oil, two table-spoonfuls of vinegar, one small tea-spoonful of mustard, and one tea-spoon- ful of salt. Cut small, and pound in a mortar, the parsley, onions, escha- lots, and the yolks of two eggs, hailed hard; rub all together through a small tin strainer ; then stir in the vinegar, oil, salt, and mustard, with a wooden spoon, and serve in a sauce-boat. No. 202. — Sauce for Puddinos. To half a pint of butter sauce, add two table-spoonfuls of vinegar, with sugar and grated nutmeg, or four table-spoonfuls of raspberry vinegar. VEGETARIAN COOKERY. 115 No. 203. — Tomato Sauce. Take off the stalks, cut in two, ten or twelve tomatoes ; squeeze them a little, to get out the water and seeds ; then put them in a jar, with a capsicum and three table-spoonfuls of water ; cover, and set them in a moderately hot oven till quite soft ; rub them through a sieve into a saucepan, adding a little salt

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