Tomato and Mushroom Sauce

Name: Tomato and Mushroom Sauce
Ingredients: 2 slices chopped bacon or small quantity uncooked ham; 1 slice onion; 6 slices carrot; 1 bay leaf; 2 sprigs thyme; Sprig of parsley; 2 cloves; ½ teaspoon peppercorns; Few gratings nutmeg; 3 tablespoons flour; ½ can tomatoes; 1½ cups Brown Stock; Salt and pepper; ½ can mushrooms

Ingredients

2 slices chopped bacon or small quantity uncooked ham
1 slice onion
6 slices carrot
1 bay leaf
2 sprigs thyme
Sprig of parsley
2 cloves
½ teaspoon peppercorns
Few gratings nutmeg
3 tablespoons flour
½ can tomatoes
1½ cups Brown Stock
Salt and pepper
½ can mushrooms

Steps

Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.

More recipes with bacon, onion, carrots, bay leaves, thyme, parsley, cloves, nutmeg, flour, tomatoes, broth or stock or mushrooms

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