Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 tablespoons finely chopped lean raw ham.
  • 2 tablespoons chopped celery.
  • 2 tablespoons chopped carrot.
  • 1 tablespoon chopped onion.
  • ¼ cup butter.
  • ¼ cup flour.
  • 1⅓ cups Brown Stock.
  • cup stewed and strained tomatoes.
  • Salt and pepper.

    Method

    Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.