Tomato Sauce with Pork

Ingredients

• two and a half ounces of salted breast of pork
• three ounces of carrots cut into cubes
• three ounces of onions cut into cubes
• one bay leaf
• one small sprig of thyme
• a clove of garlic
• two and a half ounces of flour
• one ounce of butter
• a quarter of an ounce of salt
• half an ounce of sugar
• a pinch of pepper
• five pounds of raw tomatoes (or two quarts mashed)
• one quart of white stock

Method

1. 1

   Fry the pork with the butter in a deep saucepan.

2. 2

   When nearly melted, add the carrots, onions, and aromatics; cook and stir.

3. 3

   Add the flour until it begins to brown, then add tomatoes and stock.

4. 4

   Mix well, boil, add seasoning and crushed garlic; cover and cook in a moderate oven for 1.5 hours.

5. 5

   Pass through a tammy and stir while boiling.

6. 6

   Pour into a tureen and butter the surface.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 77. The excerpt below is the record exactly as published.

TWO and a half ounces of salted breast of pork, rather fat, three ounces of carrots cut into cubes, three ounces of onions cut into cubes, one bay leaf, one small sprig of thyme, a clove of garlic, two and a half ounces of flour, one ounce of butter, a quarter of an ounce of salt, half an 244 SAUCES ounce of sugar, a pinch of pepper, five pounds of raw tomatoes (or two quarts mashed) and one quart of white stock

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