Another Tomato Sauce
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with 1 cup of stock;
- salt and pepper, a bit of tarragon, laurel thyme, parsley, a chopped onion, and a dash of cinnamon.
- Cook until the moisture has disappeared, then pass through a sieve.
- Prepare a white thickening with 1 oz.
- of butter, the same of flour.
- Add the purée of tomatoes to it;
- thin the sauce with stock.
- Let it cook 10 to 15 minutes and finish with a pinch of sugar and 1 oz.
- of butter.