Tomato Purée
Scald and peel about eighteen ounces of ripe tomatoes, and take out the stem end. Cut them up and put them in an earthen pan with a little salt, pepper, a bouquet, and one sliced onion. Stir over a moderate fire, parboil, and then rub through a sieve. Make a roux with one ounce of good butter and one tablespoonful of flour, cook for five minutes, then pour the tomatoes into the roux, add two ounces of meat jelly, and reduce for five minutes. Strain through a cullender and put into a Bain-marie until wanted.