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



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