Tomato Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four bayleaves
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
leek ↝ Leeks [Onions]
four large or eight small tomatoes, cut up in dice shapes ↝ Tomatoes, raw [Tomatoes]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
twelve crushed peppercorns
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two good tablespoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
one and a half pints of brown sauce
a few drops of carmine

Instructions (5)

Fry the onions, carrots, bayleaves, turnips, celery, leek, tomatoes, thyme, parsley and peppercorns in the butter for fifteen minutes.
Add the vinegar, brown sauce and carmine.
Cook gently for half an hour.
Rub through the tammy and use.
If tinned tomatoes are used the vegetable must be fried separately, and then the tomatoes added.

Original Text

Tomato Sauce.—Two onions, two carrots, four bayleaves, two turnips, a little celery and leek, four large or eight small tomatoes, cut up in dice shapes, a sprig of thyme, parsley and twelve crushed peppercorns; fry in two ounces of butter for fifteen minutes, then add two good tablespoonfuls of vinegar, one and a half pints of brown sauce and a few drops of carmine; cook gently for half an hour, and then rub through the tammy and use. If tinned tomatoes are used the vegetable must be fried separately, and then the tomatoes added.

Notes

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