TOMATO SAUCE.
Six tomatoes, two ounces butter, one half ounce flour, one half pint stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the tomatoes in a pan and pour over them the stock, add salt and pepper. Place the pan over the fire and cook all slowly for half an hour. Place a wire sieve over a basin and rub the tomatoes and stock through the sieve. Melt the butter in a saucepan, add the flour stir well together, pour over the tomatoes and stock and stir all over the fire till boiling, when the sauce is ready for use. Tinned tomatoes do not take so long to boil.