TOMATO AND CELERY SAUCE
Half a pound of tomatoes, 3 or 4 nice white sticks of celery, 1 oz. butter, seasoning, carmine, ¹⁄₂ pint white sauce.
Method.—Slice the tomatoes and cut the celery into small pieces; melt the butter in a saucepan, put in the vegetables, season them with salt, pepper, a very little powdered mace, and let them simmer (not fry) for ten minutes. Then add the white sauce and leave the pan where the heat is moderate until the vegetables are quite tender, but the sauce must not be allowed to boil. When it is ready, add a few drops of carmine and a squeeze of lemon-juice, and pass it either through a perforated gravy strainer or a sieve, and re-heat it carefully, letting it only just reach boiling point.