The Boston cooking-school cook book

by Fannie Merritt Farmer

Tomato Sauce II

½ can tomatoes

1 teaspoon sugar

8 peppercorns

Bit of bay leaf

½ 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.