Mrs Beetons Sauces Revisited
Hot Tomato Sauce
(to serve with Cutlets, Roast Meats, etc.)
150ml (¼ pint) Good Gravy, or Medium Stock
6 Tomatoes
2 Shallots
1 Clove
1 Blade Mace
Salt and Cayenne, to taste
Cut the tomatoes in two and squeeze the juice and seeds out.
Put in a saucepan with all the ingredients.
Simmer gently until the tomatoes are tender enough to pulp.
Rub through a sieve, boil for a few minutes and serve.
The shallots and spices may be omitted when their flavour is objected to.
Time: 1 hour, or rather more, to simmer the tomatoes.
TOMATO SAUCE - HOT
to serve with Cutlets, Roast Meats, &c.
529. INGREDIENTS - 6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104.
Mode - Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.
Time - 1 hour, or rather more, to simmer the tomatoes.
Average cost, for this quantity, 1s.
In full season in September and October.
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