Tomato Sauce II
Ingredients
- ½ can tomatoes
- 1 teaspoon sugar
- 8 peppercorns
- Bit of bay leaf
- ½ teaspoon salt
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup Brown Stock
Steps
- Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.
More recipes with tomatoes, bay leaves, butter, flour or broth or stock
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.