Tomato Sauce

Ingredients

• an ounce of butter
• two ounces of gammon
• half an onion
• half a carrot
• a little celery
• a bay-leaf
• three spoonfuls of good vinegar
• a gill of white claret
• half a pint of broth
• seven or eight ripe fresh tomatoes
• a pint of Espagnole, Velouté, or Blanquette sauce
• a tablespoonful of powdered sugar
• one ounce of butter
• the juice of half a lemon

Method

1. 1

   Moisten the ingredients with vinegar and simmer until the liquor is almost absorbed.

2. 2

   Add white claret and broth, then tomatoes.

3. 3

   Boil for 20 minutes, stirring occasionally.

4. 4

   Pass through a tammy sieve, mix with sauce, boil, and stir gently.

5. 5

   Add sugar, butter, and lemon juice, mix well, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 46. The excerpt below is the record exactly as published.

two ounces of gammon cut in small dice, with half an onion, half a carrot, and a little celery, all shred finely, together with a bay- leaf, a small " bouquet " composed of thyme, cloves, and pepper-corns ; moisten with three spoonfuls of good vine- gar, set it to simmer till the liquor is almost all absorbed, then pour in a gill of white claret and half a pint of broth ; add seven or eight ripe fresh tomatoes cut in pieces, with I04 PRACTICAL HOUSEHOLD COOKERY. the seed and water squeezed out of them ; let it boil for about twenty minutes with the lid on the pan, give it an occasional stirring, then pass it, by rubbing, through a tammy sieve into the stewpan again on the fire ; mix with it a pint of Espagnole, Yelout^, or Blanquette sauce ; boil, and stir gently to prevent burning, add a tablespoonful of powdered sugar, one ounce of butter, and the juice of half u lemon, mix well together, and serve. Note, — I give the recipe of this sauce as a matter of course, but strongly advise the use of tinned tomato sauce, as it will be found both cheaper and better, on account of the superiority and cheapness of tomatoes in France and Italy, where they ripen better under a moi'e genial sun than in the hothouses of this country. COLD SA UCES. 218. MAYONNAISE SAUCE. Mix in a ro\ind-bottomed basin half a pint of Yelout6 or Blanquette sauce with the same quantity of melted white jelly (No. 150), salt and pepper to taste and a little grated nutmeg ; set the basin in a bucket or saucepan containing some broken ice, then proceed to work the sauce with a wooden spoon without stopping, pouring with your left hand, little by little, half a pint of good olive-oil, stirring the while. When the sauce is nicely mounted and has reached its proper consistency add the juice of two lemons and a few sprigs of finely chopped chervil and tarragon, stir, and serve. 219. ANOTHER MAYONNAISE SAUCE. Put in a similar basin as in No. 218 the yolks of two Gggs with salt to taste, and a few drops of lemon-juice; PRACTICAL HOUSEHOLD COOKERY. 105 proceed to work ibis sauce in the same manner as above with a wooden spoon and by pouring half a pint of good olive- oil, almost drop by drop, into the basin to begin with, till the half of the oil has been properly mixed, then a larger quantity at a time can be poured in. Keep stirring to and fro without stopping till the sauce assumes its proper con- sistency, then squeeze the juice of quarter of a lemon, and add gradually a gill of good French vinegar ; stir the while, and when the sauce is of a nice appearance sprinkle a small pinch of white pepper, the juice of two lemons, a little grated nutmeg, and a few sprigs of chervil chopped finely ; mix these ingredients well together, pour it into a sauce- boat, and serve. 220. MAYONNAISE RAVIGOTE SAUCE. Blanch in boiHng salt water for a few minutes a small quantity each of chervil, tarragon, parsley, the white part of a small head of celery, and one shalot ; then let them get cold, and pound them in a mortar with four washed and boned anchovies ; add three tablespoonfuls of Velout^ sauce, rub the lot through a tammy sieve, and at the moment of serving mix it with half the quantity of Mayonnaise sauce previously made as in the preceding number. Note, — The above Mayonnaise sauces are generally served as a dressing with any kind of cold fish, lobster, or cold fowl. 221. TARTARE SAUCE. Mince finely a few sprigs each of parsley, chervil, tarragon, and one shalot, as well as the white part of the quarter of a head of celery, three boned anchovies, half a dozen capers, and the rind of half a lemon ; put the io6 PRACTICAL HOUSEHOLD COOKERY. lot into a cloth and twist it, so as to squeeze the jaice ont, then mix the minced substance with two or three table- spoonfuls of Mayonnaise sauce (No. 219), to which add one tablespoonful of mustard flour, a pinch of white pepper, and a few drops of lemon- juice before serving. Note, — ^This sauce can be served with hot or cold fish as well as meat. 222. REMOULADE SAUCE. Blanch a small quantity of tarragon, chervil, bumet, and an onion; then chop and pound the lot in a mortar with the yolks of three hard-boiled eggs, add salt and pepper to taste, a spoonful of mustard flour and a little grated nutmeg; pour all into a basin, and add gradually to it, in small quantities, about a gill of good oil ; work the com- pound with a wooden spoon exactly as a Mayonnaise sauce, then pour two tablespoonfuls of French vinegar, continue the stirring till well mixed, when it must be rubbed through a sieve, and served. Cayenne can also be added if liked. 228. MUSTARD SAUCE. Pour four tablespoonfuls of mustard flour into a basin « with a little salt, dilute it with a gill of boiling water, stir the while to prevent clotting, add two tablespoonfuls of vinegar; stir, and see that the sauce is smooth before serving. 224. HORSE-RADISH SAUCE. Cut in very small dice the root of an ordinary horse- radish, pound it in a mortar, then mix it with one ounce of powdered sugar and one of grated bread-crumbs, moisten with vinegar, pass through a sieve, put it into a basin, dilute with more vinegar, and serve. PRACTICAL HOUSEHOLD COOKERY. 107 226. HINT SAUCE. Put in a basiQ two ounces of brown sugar with two tablespoonfuls of fresh green mint, chopped fine, and half a pint of vinegar, mix well, and as soon as the sugar is dissolved, serve. 226. MAItRE D'HOTEL BUTTER. Put about two ounces of butter on a plate with a little chopped parsley, pepper, salt, and the juice of half a lemon, knead the lot well together, and serve. This butter is used for kidneys, steaks, cutlets, broiled fish of all kinds, &c., &c. 227. CALF'S FOOT JELLY (PLAIN). Scrape, clean, and cut in pieces four calf's feet, put them in an ordinary saucepan with three quarts of water on a good fire, boil for about four hours, pay proper attention to the skimming, then strain through a hair sieve into an earthenware basin, remove all particles of fat with a sheet of blotting or kitchen paper, and place it on a shelf in a cool place. When cold wash the top of the jelly with a clean cloth dipped in boiling water. This plain jelly may be the foundation of all wine, fruit, and liqueur jellies when gelatine is not used, and can be kept good for a long time if boiled every day. CHAFfER IV. PUREES OF VEGETABLES FOR GARNISHING, ETC. 228. PUR£e of tomatoes. Cut a dozen fresh ripe tomatoes in slices, squeeze the water out of them and put them into a stewpan on a slow fire, with half a pint of broth, a "bouquet garni/' and two slices of gammon ; simmer till the liquid is nearly consume<l, then add a gill of Yelout^ or Blanquette sauce, stir and mix all well together on the fire, then rub it through a sieve into a bain-marie to be kept hot till wanted. 229. PUR£e a la SOUBISE. Peel, cut, and blanch for ten minutes in boiling salt water six medium-sized onions ; strain and squeeze the water out of them ; place these afterwards in a stewpan with an ounce of butter

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