Spanish Sauce

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

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A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 6 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1 green pepper, 1 red pepper, 1 small onion, 2 tbp bacon or other fat, 1½ tbp flour, ½ tsp sugar, 1 c water, 1 c stewed tomatoes, salt and pepper, chopped mushrooms, if desired.
Chop onion and pepper;
simmer for 5 min in fat;
then add water and tomatoes and cook until onion and peppers are tender;
thicken with flour blended with ¼ c water and cook 5 min longer to blend the flavors.
If fresh peppers are used, they may be parboiled for 5 min if the strong flavor is disliked.