Tomato Sauce. No. 2. For Rabbit Creams.

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 (11)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
the red part of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
a slice of ham cut up ↝ Ham [Cold cuts and cured meats]
half a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
tomatoes ↝ Tomatoes, raw [Tomatoes]
glaze ↝ Carrots, glazed, cooked [Carrots]
1/2 teaspoonful of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]

For recipe for Rabbit Creams

For recipe for Rabbit Creams, see Fish, Game, and Meat Savoury Creams. ↝ Fish, raw [Fish]

Instructions (4)

Fry onions and the red part of carrots, allspice, pepper and mace, a slice of ham cut up, and half a bay-leaf.
Cook and pass with tomatoes through a tammy.
If fresh tomatoes are used, slice them in and draw them after the onions, etc. have fried and got a little colour; but if you use tomato paste add it at the same time as the onions.
Add glaze and 1/2 teaspoonful of white sugar merely to melt and heat through at the last.

Original Text

Tomato Sauce. No. 2. For Rabbit Creams.
Fry onions and the red part of carrots, allspice, pepper and mace, a slice of ham cut up, and half a bay-leaf; cook and pass with tomatoes through a tammy.
If fresh tomatoes are used, slice them in and draw them after the onions, etc. have fried and got a little colour; but if you use tomato paste add it at the same time as the onions. Add glaze and ½ teaspoonful of white sugar merely to melt and heat through at the last.
For recipe for Rabbit Creams, see Fish, Game, and Meat Savoury Creams.

Notes

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