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Classic
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page 129
TOMATO SAUCE
(For Steaks and Chops)
V. C. G.
1 pint of tomatoes,
1 small carrot,
2 whole cloves,
3 small pieces of mace,
1 onion,
Salt and pepper to taste.
Put the tomatoes, carrots, and onions in a sauce-pan, and stew till carrots and
onions are tender. Then put them through a sieve, and return to the saucepan,
and thicken with a teaspoon of flour and dessertspoon of butter worked together.
Serve hot.
TOMATO SAUCE FOR RICE
CROQUETTES
Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and
cayenne pepper, a bay-leaf and a pinch of celery seed. After boiling a few
minutes, long enough for the tomato to soften and for the juice to absorb the
seasoning, strain, add a dessertspoon of brown sugar and the same of butter with
two dessertspoons of flour
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