Sauce Imperial
Stewed tomatoes, 1 quart.
Bay leaves, 2.
Onion, medium, 1.
Lemon, ¼.
Chopped parsley, 1 tablespoonful.
Thyme, 1 teaspoonful.
Cooking oil, 2 tablespoonfuls.
Flour, 2 tablespoonfuls.
Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, set on the range and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired.