American
Tomato Sauce III
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ¼ cup Butter
- 1 slice Carrot
- 1 slice Onion
- As needed Bit of Bay Leaf
- 1 Sprig Thyme
- 1 Sprig Parsley
- 1 cup Stewed and Strained Tomatoes
- 1 cup Brown Stock
- As needed Salt and Pepper
- ¼ cup Flour
Make it
Method
- 1
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.
Source & rights
Where this recipe comes from
Tomato Sauce III, 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.