Tomato Sauce II

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ can tomatoes.
  • 2 teaspoons sugar.
  • 8 peppercorns.
  • Bit of bay leaf.
  • ½ teaspoon salt.
  • 4 tablespoons butter.
  • 4 tablespoons flour.
  • 1 cup Brown Stock.

Method

Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.