Tomato Sauce, 1

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 oz. (30 g.) butter
  • 1 oz. (30


Cut the onion and carrot into thin slices. Cut the bacon in pieces, put all into a saucepan with the butter, and fry gently. Add the tomatoes, cut in quarters. Fry for 4 minutes. Stir in flour, then add the stock. Bring to the boil. Season with salt and pepper and sugar. Cover and simmer gently for 30 minutes, stirring occasionally. Put through a fine moulin or sieve. Reheat and add the cream.<