Tomato Sauce

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Put the tomatoes into a deep basin or jug and scald with boiling water.
  2. Peel the tomatoes.
  3. Place the peeled tomatoes in a rather deep frying pan with the butter and loaf sugar.
  4. Season with pepper and salt.
  5. Mash with a knife until fairly smooth.
  6. Serve, after steaming, with cutlets, veal, or mutton.
Original Text
Tomato Sauce Put the tomatoes into a deep basin or jug and scald with boiling water. They can then be peeled easily, the skin coming off like a glove from the hand. Place in a rather deep frying pan with half an ounce of butter and a piece of loaf sugar, pepper and salt. Mash with knife till fairly smooth and serve, after steaming, with cutlets, veal, or mutton.
Notes
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