Tomato Sauce

Ingredients

• two ounces of butter
• two ounces chopped lean ham
• one sliced carrot
• one sliced onion
• one chopped leek
• a tablespoonful chopped parsley
• a sliced head of celery
• one clove
• a half-teaspoonful whole peppers
• a bay-leaf
• a little thyme
• a chopped green pepper
• one quart tinned tomatoes
• half a quart of cold water
• two tablespoonfuls of flour

Method

1. 1

   Fry in butter for ten minutes, stirring all the time, the ham, carrot, onion, leek, parsley, celery, clove, whole peppers, bay-leaf, thyme, and green pepper.

2. 2

   Add flour, mix well, cook for five minutes, then add tomatoes and cold water.

3. 3

   Mix thoroughly, cover, and let boil slowly for an hour and a half, stirring occasionally.

4. 4

   Strain through a sieve and then through a cloth into a pan; heat up and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 252. The excerpt below is the record exactly as published.

Tomato Sauce. Fry in two ounces of butter for ten minutes, stirring all the time, two ounces chopped lean ham, one sliced carrot, one sliced onion, one chopped leek, a table- spoonful chopped parsley, a sliced head of celery, one clove, a half-teaspoonful whole peppers, a bay-leaf, a little thyme, a chopped green pepper, and half a point of garlic. Then add two tablespoonfuls of flour ; mix well, cook for five minutes ; put in one quart tinned tomatoes or two quarts fresh tomatoes cut in slices, and half a quart of cold water

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