No. 178 Tomato Sauce
1 pound tomatoes.
1 carrot.
1 turnip.
1 onion.
A few peppercorns.
¼ pint water.
½ teaspoon salt.
2 ounces butter.
1 ounce flour.
Scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of butter for ten minutes. Add water, peppercorns and salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in the flour and half an ounce of butter mixed together, and stir over a moderate heat until it boils.