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Lizzie Black Kander
By Lizzie Black Kander
Cook tomatoes 15 minutes with the onion, peppercorns, bay leaf and cloves. Strain.
Heat the butter in a frying pan, add flour and ⅔ cup of the hot strained tomatoes, then the rest. Cook until thick. Season to taste.
Served over hot chaps, fish, macaroni, etc.
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