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Classic
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page 32
TOMATO SAUCE.
Take fifteen ripe tomatoes, take off the stalk, cut them in half, and squeeze
them just enough to get all the water and seeds out. Put them in a stewpan with
a capsicum and two or three table-spoonsful of beef gravy; set them on a slow
stove for an hour, or till properly melted; then rub them through a hair sieve
into a clean stewpan, and add a little pepper and salt, and let them simmer
together five minutes.
Some add to this an onion or eschallot, a clove or two, and a little vinegar.
APPLE SAUCE.
Pare and core three good sized baking apples, put them into a saucepan with two
table-spoonsful of cold water. Cover the saucepan close, and set it on a trivet,
over a slow fire for two hours, more or less, as some apples are much more
easily cooked than others. When the apples are done enough, pour off the water
and let them stand a few minutes to get dry, then put in a small piece of butter
and a tea-spoonful of powdered sugar. Some add grated lemon peel.
TO MIX MUSTARD.
Mix it very gradually in a mortar, so you can rub it well together. Take an
ounce of mustard, three table-spoonsful of milk or cream, half a tea-spoonful of
salt, and the same of sugar.
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