Tomata Sauce. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Cut the tomatas in half, and squeeze out all the water and seeds.
  2. Add capsicums and beef gravy.
  3. Set them on a slow fire or stove for an hour, till melted.
  4. Rub them through a tamis into a clean stewpan.
  5. Add a little white pepper and salt.
  6. Simmer for a few minutes.
  7. Optionally, add a little tarragon vinegar or a shalot.
Original Text
Tomata Sauce. No. 2. Take twelve or fifteen tomatas, ripe and red; cut them in half, and squeeze out all the water and seeds; add capsicums, and two or three table-spoonfuls of beef gravy; set them on a slow fire or stove, for an hour, till melted; rub them through a tamis into a clean stewpan, with a little white pepper and salt; then simmer for a few minutes. The French cooks add a little tarragon vinegar, or a shalot.
Notes
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