3137.—BROWN GRAVY. (Another Method.)
Ingredients.—1 onion, ½ a carrot, ½ a turnip, parsley, herbs, and bay leaf, 1 oz. of butter, 1 pint of water, 1 dessertspoonful of vinegar, a lump of sugar, spice, a teaspoonful of ketchup or other condiment sauce.
Method.—Fry the chopped vegetables in the butter until they are dark brown; add the flour and water, and stir until the mixture boils; then put in the parsley, herbs, vinegar, sugar, spice and seasoning to taste. Simmer by the side of the fire for about 1 hour, strain, and add the ketchup.
Time.—About 1¼ hours. Average Cost, 3d. Sufficient for ½ pint of gravy.
3138.—SHARP SAUCE.
Ingredients.—Salad-oil, 1 onion, 1 tomato, 3 mushrooms, 1 oz. of flour, ¾ of a pint of water, vinegar, sweet herbs, pepper and salt, nutmeg.
Method.—Put in a saucepan 2 tablespoonfuls of oil with the onion, tomato, and mushrooms, all very finely chopped. When nicely browned add the flour, and let it brown also, then ¾ of a pint of water or vegetable stock, and stir the mixture till it boils. Put in 2 tablespoonfuls of vinegar and a few sweet herbs. Simmer for a few minutes; strain and serve.
Time.—About 20 minutes. Average Cost, 3d.
3139.—TOMATO SAUCE.
Ingredients.—6 ripe tomatoes, pepper and salt, water.
Method.—Put the tomatoes in just enough water to prevent their burning, and cook them till soft, either in the oven or over the fire. Rub them through a sieve, then reheat the purée, and add a very little sugar, also salt and pepper to taste.
Time.—½ an hour. Average Cost, 6d.
3140.—TOMATO SAUCE. (Another Method.)
Ingredients.—4 or 6 tomatoes, ½ an oz. of butter, ½ an oz. of flour, ½ a pint of water, seasoning.
Method.—Prepare the tomatoes as in the preceding recipe, or peel and quarter them, removing the core and pips before they are cooked. Make ¼ of a pint of melted butter with the above ingredients, add the tomatoes and the seasoning, give the mixture one boil, and serve. Some persons like to add a flavour of onion, which should be cooked with the tomato and then removed.
Time.—½ an hour. Average Cost, 6d. to 8d.
