Tomato Sauce III

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¼ cup butter.
  • 1 slice carrot.
  • 1 slice onion.
  • Bit of bay leaf.
  • Sprig of thyme.
  • Sprig of parsley.
  • 1 cup stewed and strained tomatoes.
  • 1 cup Brown Stock.
  • Salt and pepper.
  • ¼ cup flour.

    Method

    Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock.