• 1 onion
• 1 small carrot
• 1 oz. bacon scraps or bacon bone or rinds
• ½ oz. butter or margarine
• 4 medium-sized tomatoes, fresh, bottled or canned
• ½ oz. rice flour
• ½ pt. white second stock or liquid from canned or bottled tomatoes
• salt and pepper
• lemon juice
• sugar
• grated nutmeg

Slice the onion and carrot. Put them into a saucepan with the bacon and fry them in the fat without browning them for 10 min. Slice and add the tomatoes and cook them for 5 min. Sprinkle in the rice flour, add the stock or juice, stir till the sauce boils. Simmer the sauce for 45 min. Rub the sauce through a hair or nylon sieve. Reheat, season and add lemon juice, sugar and nutmeg to taste.