Puree of Tomatas

Method

Divide a dozen fine ripe tomatas, squeeze out the seeds, and take off the stalks; put them with one small mild onion (or more, if liked), and about half a pint of very good gravy, into a well-tinned stewpan or saucepan, and simmer them for nearly or quite an hour; a couple of bay-leaves, some cayenne, and as much salt as the dish may require, should be added when they begin to boil. Press them through a seive, heat them again, and stir to them a quarter of a pint of good cream, previously mixed and boiled for five minutes with a teaspoonful of flour. This purée is to be served with calf’s head, veal cutlets, boiled knuckle of veal, calf’s brains, or beef palates. For pork, beef, geese, and other brown meats, the tomatas should be reduced to a proper consistence in rich and highly-flavoured brown gravy, or Spanish sauce.

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