Tomato Sauce Recipe

1 pound tomatoes.

1 carrot.

1 turnip.

1 onion.

A few peppercorns.

1/4 pint water.

1/2 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.

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