Tomato Sauce. No. 3. “The Duke of Cumberland’s.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1/2 sieve of tomatoes ↝ Tomatoes, raw [Tomatoes]
1/2 lb. of lean ham cut in very thin pieces ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
1 oz. of shallots and 1 oz. garlic; add a handful of salt ↝ Shallots, raw [Vegetables and Vegetable Products]
1 oz. of shallots and 1 oz. garlic; add a handful of salt ↝ Garlic, raw [Vegetables and Vegetable Products]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
1/2 pt. of vinegar ↝ Vinegar [Mustard and other condiments]
Mutton Cutlets No. 10 (see Meat-Mutton) ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (5)

Break the tomatoes in pieces.
Add the ham, shallots, garlic, and salt.
Boil all together for 2 hours.
Rub through a hair sieve.
When cool, add the cayenne pepper and vinegar.

Original Text

Tomato Sauce. No. 3. “The Duke of Cumberland’s.”
(As given by Mr. Courtenay.)
Take ½ sieve of tomatoes, break them in pieces, and add to them ½ lb. of lean ham cut in very thin pieces.
Peel and cut in halves 1 oz. of shallots and 1 oz. garlic; add a handful of salt. Boil all together for 2 hours; then rub through a hair sieve.
When cool put into it a teaspoonful of cayenne pepper and ½ pt. of vinegar (or rather less of both these).
This sauce is used with Mutton Cutlets No. 10 (see Meat-Mutton).

Notes

—