Tomato Sauce


Two onions, two carrots, four bayleaves, two turnips, a little celery and leek, four large or eight small tomatoes, cut up in dice shapes, a sprig of thyme, parsley and twelve crushed peppercorns; fry in two ounces of butter for fifteen minutes, then add two good tablespoonfuls of vinegar, one and a half pints of brown sauce and a few drops of carmine; cook gently for half an hour, and then rub through the tammy and use. If tinned tomatoes are used the vegetable must be fried separately, and then the tomatoes added.