How to Cook Fish

by Myrtle Reed

TOMATO SAUCE—III

Chop fine an onion and a clove of garlic. Fry in butter and add half a can of stewed and strained tomatoes. Thicken with butter and flour cooked together, season with salt and pepper and serve.

BROWN TOMATO SAUCE

Fry a tablespoonful of chopped onion in butter, add one tablespoonful of flour and one half cupful each of stock and stewed and strained tomato. Cook until thick, stirring constantly. Season with salt, pepper, and kitchen bouquet. Strain and serve.