Tomato Sauce (2)

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

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A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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

Cook safely

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.
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.

Cut up fresh or tinned tomatoes, cook with water and finely chopped onions;
when done rub through a sieve, boil up again, thicken with Allinson fine wheatmeal made into a paste with water.
Add a little butter, pepper, and salt.
Eat with vegetables or savoury dishes.