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Tomato Sauce No. 1
From The art of cookery, 1899
Serves 4
This sauce is especially appropriate with boiled tongue, ham, or corned beef.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 59. The excerpt below is the record exactly as published.
four medium-sized tomatoes cut in slices, one tablespoon- ful of minced onion, and three cloves. Rub through a sieve, add a cup of water with which a teaspoonful of cornstarch is mixed, and a teaspoonful of sugar. Sim- mer five minutes, add a tablespoonful of butter, season, and serve. This sauce is especially appropriate with boiled tongue, ham, or corned beef Tomato Sauce No. 2. — Cook together one table- spoonful of butter and two tablespoonfuls of flour, add one cup of cooked, strained tomato, and one cup of compound stock. Simmer five minutes, season, and serve. Tomato Sauce No.
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