Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Tomato (Pouring) Sauce
Sauces and Spicery

Tomato pulp, seasoned and slightly reduced.


Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)

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, ¼ 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.




Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

372. TOMATO SAUCE (Sussex) (To eat with Mutton)

Pare half a dozen ripe tomatoes; put them into a saucepan with a little piece of butter, two chillies, and salt. Shake some flour in, add half a teacupful of gravy. Boil all together ten minutes, keeping it stirred, and send to table hot.



See also:
Tomato Ketchup


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats