Tomata, or Love-apple Sauce (No. 292)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

twelve or fifteen tomatas, ripe and red
a capsicum ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
two or three table-spoonfuls of beef gravy ↝ Gravy, beef [Dips, gravies, other sauces]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Love-apple Sauce according to Ude

a dozen or two of love-apples
two eschalots
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few bits of ham ↝ Ham [Cold cuts and cured meats]
a clove ↝ Garlic, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a few leaves of mace ↝ Spices, mace, ground [Spices and Herbs]
a few spoonfuls of good Espagnole or Spanish sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (8)

Have twelve or fifteen tomatas, ripe and red; take off the stalk; cut them in half; squeeze them just enough to get all the water and seeds out
put them in a stew-pan with a capsicum, and two or three table-spoonfuls of beef gravy
set them on a slow stove for an hour, or till properly melted
then rub them through a tamis into a clean stew-pan, with a little white pepper and salt, and let them simmer together a few minutes.

Love-apple Sauce according to Ude

Melt in a stew-pan a dozen or two of love-apples (which, before putting in the stew-pan, cut in two, and squeeze the juice and the seeds out)
then put two eschalots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when melted, rub them through a tamis.
Mix a few spoonfuls of good Espagnole or Spanish sauce, and a little salt and pepper, with this purée.
Boil it for twenty minutes, and serve up.

Original Text

Tomata, or Love-apple Sauce.—(No. 292. See also No. 443.)

Have twelve or fifteen tomatas, ripe and red; take off the stalk; cut them in half; squeeze them just enough to get all the water and seeds out; put them in a stew-pan with a capsicum, and two or three table-spoonfuls of beef gravy; set them on a slow stove for an hour, or till properly melted; then rub them through a tamis into a clean stew-pan, with a little white pepper and salt, and let them simmer together a few minutes.

[Love-apple Sauce according to Ude.

Melt in a stew-pan a dozen or two of love-apples (which, before putting in the stew-pan, cut in two, and squeeze the juice and the seeds out); then put two eschalots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when melted, rub them through a tamis. Mix a few spoonfuls of good Espagnole or Spanish sauce, and a little salt and pepper, with this purée. Boil it for twenty minutes, and serve up. A.]

Notes

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