TOMATO SAUCE
Three or four large tomatoes, 1¹⁄₂ ozs. sliced onion, 1¹⁄₂ ozs. butter, 1¹⁄₂ pints thick brown sauce, seasoning, Chili vinegar, carmine.
Method.—Cut the tomatoes into slices and fry them gently with the onion in one ounce of the butter; season with salt, freshly-ground black pepper, nutmeg, and a dust of castor sugar, and as soon as the tomatoes are quite soft, add the brown sauce, a few drops of Chili vinegar, and sufficient carmine to make it a clear red; then pass it through a sieve and re-heat it when required, stirring in the remaining half ounce of butter after taking the saucepan from the stove; this will add richness to the sauce, but it should not be re-heated after the butter is put in, or it will become oily instead of blending with the sauce.