Tomato Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
No ratings yet
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 3 ingredients
- 1 slice onion
- 2 tbp flour
- 2 tbp butter
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1½ c tomato juice, 2 tbp flour, 2 tbp butter or other fat, 1 slice onion, sprig parsley, ½ tsp salt, ⅛ tsp pepper.
- Add seasonings to tomato juice and simmer until liquid has been reduced to about 1 c;
- melt fat in saucepan;
- stir in flour, and when this is smooth, add strained tomato juice;
- cook for a few minutes or until smooth and thick.
- The tomato juice may be used plain, omitting first cooking with seasonings.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Sieve