Tomato Sauce
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
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.
Method
Chef Wood
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- Tomatoes, stewed, 1 quart.
- Butter, 1 tablespoonful.
- Salt.
- Minced onion, 1 tablespoonful.
- Flour, 1 tablespoonful.
- Put the tomatoes into a saucepan over the fire;
- add the onion and salt;
- boil about twenty minutes;
- remove from range and strain through a sieve.
- In another pan melt the butter, and as it melts sprinkle in the flour;
- stir till it browns and froths a little.
- Mix the tomato pulp with it, and it is ready for use.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve