The National Cook Book, 9th ed.

by Hannah Mary Peterson

VEGETABLE SAUCE.

206. Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, salt and pepper to the taste. Stew it very slowly. When the vegetables are tender serve it.

With cold meat this sauce is very good.