Tomato Sauce III

Ingredients

• ¼ cup butter
• 1 slice carrot
• 1 slice onion
• Bit of bay leaf
• Sprig of thyme
• Sprig of parsley
• 1 cup stewed and strained tomatoes
• 1 cup Brown Stock
• Salt and pepper
• ¼ cup flour

Steps

1. Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.

More recipes with butter, carrots, onion, bay leaves, thyme, parsley, tomatoes, broth or stock or flour

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