Tomato Sauce II
1/2 can tomatoes
1 teaspoon sugar
8 peppercorns
Bit of bay leaf
1/2 teaspoon salt
4 tablespoons butter
4 tablespoons flour
1 cup Brown Stock
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.
Tomato Sauce III
1/4 cup butter
1 slice carrot
1 slice onion
Bit of bay leaf
Sprig of thyme
Sprig of parsley
1 cup stewed and strained tomatoes
1 cup Brown Stock
Salt and pepper
1/4 cup flour
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.
Tomato and Mushroom Sauce
2 slices chopped bacon or small quantity uncooked ham
1 slice onion
6 slices carrot
1 bay leaf
2 sprigs thyme
Sprig of parsley
2 cloves
1/2 teaspoon peppercorns
Few gratings nutmeg
3 tablespoons flour
1/2 can tomatoes
1-1/2 cups Brown Stock
Salt and pepper
1/2 can mushrooms
Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.
