Tomato Sauce. No. 1 (Bottled)

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

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

Ingredients (10)

6 doz. tomatoes ↝ Tomatoes, raw [Tomatoes]
6 cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
3 or 4 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a teaspoonful of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
1/2 pt. vinegar ↝ Vinegar [Mustard and other condiments]
a spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

the best stock
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
some of this tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]

Instructions (5)

Pull off their stalks, and put the tomatoes into a stewpan on the fire or in the oven till tender; then run them through a sieve and return them to the stewpan.
To 6 doz. tomatoes, add 6 cloves of garlic, 3 or 4 blades of mace, a teaspoonful of cayenne, and 1/2 pt. vinegar.
Boil all together till as thick as onion sauce, and add a spoonful of salt.
Put the sauce into wide-mouthed bottles, cork down, and tie a bladder over.
When required for use, take the best stock, a piece of butter, and some flour with some of this tomato sauce, and boil it up.

Original Text

Tomato Sauce. No. 1 (Bottled).
Pull off their stalks, and put the tomatoes into a stewpan on the fire or in the oven till tender; then run them through a sieve and return them to the stewpan.
To 6 doz. tomatoes, add 6 cloves of garlic, 3 or 4 blades of mace, a teaspoonful of cayenne, and ½ pt. vinegar. Boil all together till as thick as onion sauce, and add a spoonful of salt. Put the sauce into wide-mouthed bottles, cork down, and tie a bladder over.
When required for use, take the best stock, a piece of butter, and some flour with some of this tomato sauce, and boil it up.

Notes

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