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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, 1/4 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

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