Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Tomato Sauce I (without Stock)
  Champagne Sauce Tomato Sauce II  
CONTENTS · BIBLIOGRAPHIC RECORD

Tomato Sauce I (without Stock)

1/2 can tomatoes or
3 tablespoons butter
13/4 cups fresh stewed tomatoes
3 tablespoons flour
1 slice onion
1/4 teaspoon salt
1/8 teaspoon pepper

Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Champagne Sauce Tomato Sauce II  
 
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