Tomato and Mushroom Sauce

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 slices chopped bacon or small quantity uncooked ham.
  • 1 slice onion.
  • 6 slices carrot.
  • 1 bay leaf.
  • 2 sprigs thyme.
  • Sprig of parsley.
  • 2 Cloves.
  • ½ teaspoon peppercorns.
  • Few gratings nutmeg.
  • 3 tablespoons flour.
  • ½ can tomatoes.
  • cups Brown Stock.
  • Salt and pepper.
  • ½ can mushrooms.


    Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes.