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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • ¼ cup butter.
  • 1 tablespoon finely chopped onion.
  • 1 slice carrot, cut in cubes.
  • 1 slice turnip, cut in cubes.
  • ¼ cup flour.
  • 2 cups boiling water.
  • ½ cup stewed and strained tomato.
  • 1 teaspoon salt.
  • teaspoon pepper.
  • Few grains cayenne.


Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.