American
Tomato Sauce II
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ½ can Tomatoes
- 1 teaspoon Sugar
- 8 Peppercorns
- As needed Bit of Bay Leaf
- ½ teaspoon Salt
- 4 tablespoons Butter
- 4 tablespoons Flour
- 1 cup Brown Stock
Make it
Method
- 1
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.
Source & rights
Where this recipe comes from
Tomato Sauce II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.