Tomato Sauce. No. 1. For Boiled Chicken. (Cataldi.)

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 (8)

2 ozs. of ham, fat and lean ↝ Ham [Cold cuts and cured meats]
1 ozs. of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1 oz. of onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs, i.e. parsley, thyme, a bay-leaf, and sweet marjoram
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
just enough stock to cover them
1/2 lb. tomatoes, which should be ready divided and have had all their seeds taken out ↝ Tomatoes, raw [Tomatoes]

Instructions (3)

Put all into a stewpan with a little butter, and when well browned add just enough stock to cover them.
When the sauce has cooked sufficiently, add 1/2 lb. tomatoes, which should be ready divided and have had all their seeds taken out, and simmer all gently for 1/2 an hour.
With a spoon, press it through a tammy, season and serve.

Original Text

Tomato Sauce. No. 1. For Boiled Chicken. (Cataldi.)
Take 2 ozs. of ham, fat and lean, 1 ozs. of carrots, 1 oz. of onion and a little celery, the ham and vegetables all to be cut in very small square pieces; add a bunch of sweet herbs, i.e. parsley, thyme, a bay-leaf, and sweet marjoram.
Put all into a stewpan with a little butter, and when well browned add just enough stock to cover them.
When the sauce has cooked sufficiently, add ½ lb. tomatoes, which should be ready divided and have had all their seeds taken out, and simmer all gently for ½ an hour; then, with a. spoon, press it through a tammy, season and serve.
This sauce is also good with cutlets.
For other Tomato Sauces, see Sauces for Meat.

Notes

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