1/2 can tomatoes 1/2 teaspoon salt
1 teaspoon sugar 4 tablespoons butter
8 peppercorns 4 tablespoons flour
Bit of bay leaf 1 cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.
