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Classic
Cook Books
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page 85
TO MAKE TOMATO SAUCE.
Boil five large tomatoes, after taking off the skins; add a lump of butter the
size of an egg, a tea-spoonful of pepper, five cloves, and two teaspoonsful of
sugar; stew slowly two hours.
BOLOGNA SAUSAGE.
Take a pound of beef-suet, a pound of pork, a pound of bacon, and a pound of
beef and veal; mince them up very fine; season with a handful of finely-chopped
sage leaves, small quantities of any other kind of sweet-herbs, and pepper and
salt to your taste. Stuff it in a large, well-cleaned gut; Put it in boiling
water, first pricking it, and boil one hour.
TOAST AND CHEESE.
Slice some stale, light bread thin, and toast it slightly on each side. Cut a
slice of cheese quite thin, lay it on the bread, observing to pare off the rind.
Do not let it be quite as large as the bread. Put the bread, with the cheese on
it, in a cheese toaster, and stir it gently with a spoon while toasting. Season
it with pepper, salt, and mustard.
POUNDED CHEESE.
Cut a pound of good, rich cheese into bits, add to it two ounces of fresh
butter, and rub them together in a mortar till quite smooth. This is an
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Classic
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