Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

TOMATO SAUCE (without Stock)
(Boston Cooking-School Cook Book, 1896)


    1/2 can tomatoes or 1 3/4 cups fresh stewed tomatoes.   
    1 slice onion.
    3 tablespoons butter.
    2 1/2 tablespoons flour.
    1/4 teaspoon salt.
    1/8 teaspoon pepper.


Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together.

If tomatoes are very acid, add a few grains of soda


 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

 

3 Young Chefs
Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!