Tomato Sauce

Ingredients

• Half an ounce butter
• Half an ounce rice flour
• Half a pint second stock or liquor from tinned tomatoes
• One onion
• Small piece of carrot
• One ounce bacon
• Four or five tomatoes
• Pepper and salt

Method

1. 1

   Prepare onion and carrot, and cut into slices.

2. 2

   Put butter and bacon into a saucepan, and fry slightly.

3. 3

   Add onion and carrot, then the tomatoes; bruise down with a spoon, and reduce the sauce for four or five minutes.

4. 4

   Stir in the rice flour, add the stock.

5. 5

   Boil up, and skim if necessary.

6. 6

   Put on the lid and simmer slowly for forty to forty-five minutes, stirring occasionally.

7. 7

   Rub through a hair sieve, and reheat.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 27. The excerpt below is the record exactly as published.

Tomato Sauce. Half an ounce butter. Half an ounce rice flour. Half a pint second stock or liquor from tinned toma- toes. One onion. Small piece of carrot. One ounce bacon. Four or five tomatoes. Pepper and salt

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