Sauce

Ingredients

• ¼ cup butter
• 1 tablespoon finely chopped onion
• 1 slice carrot, cut in cubes
• 1 slice turnip, cut in cubes
• ¼ cup flour
• 2 cups boiling water
• ½ cup stewed and strained tomato
• 1 teaspoon salt
• ⅛ teaspoon pepper
• Few grains cayenne

Steps

1. Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.

More recipes with butter, onion, carrots, turnip, flour, tomatoes or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.