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Tomata Sauce No 1

(Sauces.) - (The Lady's Own Cookery Book)

Roast the tomatas before the fire till they are very tender; save all

the liquor that runs from them while roasting; then with a spoon gently

scoop out the pulp from the skins; avoid touching them with your

fingers: add to the pulp a small quantity of shred ginger, and a few

young onions cut very small. Salt it well, and mix the whole together

with vinegar, or the best common wine. Put it into pint bottles, as it

keeps best with only a bladder tied over.

This is to mix with all other sauces in the small cruet for fish.

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