Tomato Sauce (For Steaks and Chops)

Ingredients

• 1 pint of tomatoes
• 1 small carrot
• 9 whole cloves
• 3 small pieces of mace
• 1 onion
• Salt to taste
• pepper to taste

Method

1. 1

   Put the tomatoes, carrots, and onions in a saucepan, and stew till carrots and onions are tender.

2. 2

   Then put them through a sieve, and return to the saucepan, and thicken with a teaspoon of flour and dessertspoon of butter worked together.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.

TOMATO SAUCE (For Steaks and Chops) V. C. G. 1 pint of tomatoes, 1 small carrot, 9> whole cloves, 3 small pieces of mace, 1 onion, Salt and pepper to taste. Put the tomatoes, carrots, and onions in a sauce- pan, and stew till carrots and onions are tender. Then put them through a sieve, and return to the saucepan, and thicken with a teaspoon of flour and dessertspoon of butter worked together. Serve hot. TOMATO SAUCE FOR RICE CROQUETTES Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and cayenne pepper, a bay-leaf and a pinch of celery seed. After boil- ing a few minutes, long enough for the tomato to soften and for the juice to absorb the seasoning, strain, add a dessertspoon of brown sugar and the same of butter with two dessertspoons of flour 129 THE BLUE GRASS COOK BOOK worked into it. Set back on the stove, and cook till about like cream. Serve hot. TRUFFLE SAUCE E. D. P. 1 pound can of truffles, 1 pint of clear soup, 1 tablespoon of butter, 1 teaspoon of white flour, 1 teaspoon of browned flour, 2 tablespoons of sherry wine. Salt and pepper to the taste. Chop the truffles and put them with their liquor into a saucepan with the soup. Boil steadily for ^ hour. Rub flour and butter together, stir in truf- fles, and simmer till thick ; then add wine, salt, and cayenne pepper. Delicious for meats or entrees. VENISON SAUCE ^ pound brown sugar, ^ pound butter, ^ pint currant jelly, ^ pint claret wine, 1 tablespoon ground mace and cinnamon. Boil well. 130 SAUCES WHITE SAUCE FOR CREME DE VOLAILLE 1 heaping teaspoon of flour, 2 tablespoons of butter, 1 pint of milk. Parboil the mushrooms, either If or 2^ cans, as you prefer, and add them to the sauce a few minutes before you take it from the fire. Add a little white pepper to the mushrooms. WINE SAUCE FOR MUTTON V. C. G. 1 tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of wine, 1 wineglass of brandy, f pint of mutton gravy, from which the grease has been skimmed. Thicken a little with flour. 131 Vegetables ASPARAGUS Tie the asparagus in bunches and boil in salted water till tender. Drain, untie and place on toasted bread. Make a sauce of cream, butter, salt, pepper, a Httle flour, and boil a few minutes and pour over the asparagus. BAKED BEANS Put 1 pint of dry beans and 1 quart of water to soak over night. Wash well and add 3 pints of water and boil till tender, about 2^ hours. Drain off the water and put in baking dish, season with salt, pepper, 2 tablespoons molasses or brown sugar, and lay a few slices of thin bacon on the top. Bake for an hour till a rich brown. Serve warm or cold with tomato catsup. 133 THE BLUE GRASS COOK BOOK LIMA BEANS Shell and wash 1 quart of lima beans and cook in salt water till tender. Drain and add 2 ounces butter, a cup of cream, with salt and pepper to taste. STRING BEANS 2 quarts beans. String carefully and put in a saucepan and boil 20 minutes. Drain the water from them and re- place with 2 quarts boiling water. Add a piece of bacon or middling and boil 1^ hours. Instead of the bacon a dressing of 1 pint of cream, a lump of butter, a little flour, salt, and pepper may be used. Serve hot. BAKED CABBAGE Take one head of cabbage and remove the out- side leaves and split in four sections. Boil in salt water tiU tender. Drain through a colander. Put in a baking dish and pour over it 1 cup of cream. Add a small piece of butter, with salt and pepper to taste. Break an egg over the centre. Put in oven and bake till brown. Serve hot. 134 VEGETABLES BAKED CAULIFLOWER E. D. P. 1 fresh cauliflower, 1 ounce of grated Parmesan cheese, 1 ounce of cracker powder, 1 tablespoon of butter, 1 dessertspoon of flour, White pepper and salt to taste

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