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Tomata Sauce No 3

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







When the fruit is ripe, bake it tender, skin, and rub the pulp through a

sieve. To every pound of pulp add a quart of chili vinegar, one ounce of

garlic, one of shalots, both sliced, half an ounce of salt, a little

cayenne pepper, and the juice of three lemons. Boil all together for

twenty minutes.











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