No. 53 Tomato Ragoût
9 tomatoes.
1 large onion.
1 large turnip.
1 large carrot.
1 small stick of celery.
1½ pints water.
1 teaspoon salt.
½ teaspoon pepper.
2 ounces butter.
1 ounce brown flour.
Slice the onion, turnip and carrot, and cut the two latter into very neat or ornamental pieces, cut the celery very small, place altogether in a stewpan with the water and salt, and simmer gently for two and a half hours. Stew the tomatoes according to No. 155 in a separate stewpan, using one ounce of butter. When the vegetables are quite tender, the tomato juice, which has been previously strained, should be added to them, and the whole thickened with the flour and remaining ounce of butter thoroughly mixed to a paste. The stew must be allowed to boil gently for a few minutes after it has been thickened, to cook the flour.
Note.—A small teaspoonful of Worcester sauce may be used instead of the pepper.