Recipe: Tomato Sauce

  •  1 pound tomatoes.
  •  1 carrot.
  •  1 turnip.
  •  1 onion.
  •  A few peppercorns.
  •  ¼ pint water.
  •  ½ 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.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)