Mrs Beetons Jams and Preserves Revisited
Tomato Sauce for Keeping
(Excellent)
To every 1.1lt (2 pints) of tomato-pulp allow:
600ml (1 pint) Cayenne Vinegar
20g (ľoz) Shallots
20g (ľoz) Garlic, peeled and sliced
Salt, to taste
To every 6.8lt (12 pints) of liquor:
600ml (1 pint) Soy
600ml (1 pint) Anchovy Sauce
Use tomatoes that are quite ripe.
Bake in a low oven until tender.
Rub them through a sieve and to every 1.1lt (2 pints) of pulp add cayenne vinegar, shallots, garlic and salt.
Boil together until the garlic and shallots are quite soft.
Then rub it through a sieve.
Put it again into a saucepan and, to every 6.8lt (12 pints) of the liquor, add the soy and the anchovy sauce and boil together for about 20 minutes.
Bottle off into sterilised bottles for use and carefully seal carefully.
This will keep good for 2 or 3 years, but will be fit for use in a week.
A useful and less expensive sauce may be made by omitting the anchovy and soy.
Time: Altogether 1 hour.
Seasonable.Make this from the middle of September to the end of October.
TOMATO SAUCE FOR KEEPING
(Excellent)
530. INGREDIENTS - To every quart of tomato-pulp allow 1 pint of cayenne vinegar (No. 386), 3/4 oz. of shalots, 3/4 oz. of garlic, peeled and cut in slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint of anchovy sauce.
Mode - Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; then rub it through a sieve, put it again into a saucepan, and, to every six quarts of the liquor, add 1 pint of soy and the same quantity of anchovy sauce, and boil altogether for about 20 minutes; bottle off for use, and carefully seal or rosin the corks. This will keep good for 2 or 3 years, but will be fit for use in a week. A useful and less expensive sauce may be made by omitting the anchovy and soy.
Time - Altogether 1 hour.
Seasonable - Make this from the middle of September to the end of October.
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