No. 22 Tomato Sauce, Rich and Very Fine
Take a dozen large ripe tomatoes, pick off the stalks; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, cut into cubes; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter, and fry all gently until the tomatoes soften sufficiently to be passed through a strainer. Mix this puree with a cupful of good soup-stock or other soup; add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify. Serve it hot. When canned tomatoes are used, omit the first directions.