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The 1918 Fanny Farmer Cookbook
stewed tomatoes
3
tablespoons flour
1
slice onion
1
/4 teaspoon salt
1
/8 teaspoon pepper
Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour
(to
which seasonings have been added) cooked together. If tomatoes are very acid, add a few
grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour
together before adding the tomatoes.
2
5
Tomato Sauce II
1
1
8
/2 can tomatoes
1
/2 teaspoon salt
teaspoon sugar
4
tablespoons butter
peppercorns
4 tablespoons flour
Bit of bay leaf
1
cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a
strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add
hot
liquid.
2
6
Tomato Sauce III
1
1
/4 cup butter
Sprig of parsley
slice carrot
1
cup stewed and strained
tomatoes
1
slice onion
Bit of bay
leaf
1
Sprig of
thyme
cup Brown Stock
Salt and pepper
1/4 cup flour
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add
stir until well browned, then add tomatoes and stock. Bring to boiling−point, and strain.
flour,
Chapter XVIII − FISH AND MEAT SAUCES
312
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