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Tomato Sauce.
Ingredients.
8 Tomatoes. Bouquet garni. Stock. 1/2 oz. of Butter.
Method.
This sauce is best made with fresh tomatoes. 1. Take six or eight tomatoes. 2.
Remove the stalks and squeeze out the juice and seeds. 3. Take a three-pint stewpan with a
close-fitting lid. 4. Put in the tomatoes. 5. Add a gill of water, a little salt and
pepper, and a small bouquet garni. 6. Boil for twenty mutes or half an hour, with frequent
stirring. When soft, (7) pass them through a hair sieve.
1. Melt half an ounce of butter. 2. Stir into it a teaspoonful of flour. 3.
Stir for two or three minutes. 4. Take it off the fire. 5. Add in small portions the
purée of tomatoes, constantly stirring. 6. Add a gill of stock, better if
flavoured with a rasher of ham or bacon. 7. Boil for a quarter of an hour. Should the sauce
be too thick, add a little more stock. If preserved tomatoes are used, begin with them as if they
were a purée, and proceed as already described, and the sauceready.
PRECAUTIONS.-Almost constant stirring is required..
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