TOMATO SAUCE.—
Scald some large ripe tomatos, to make them peel easily. Then quarter them, and press them through a sieve to divest them of their seeds. Put the juice into a stew-pan, adding some bits of fresh butter dredged with flour; add finely grated bread-crumbs, and season with a little pepper, and, if liked, a little onion boiled and minced. Set the pan over a moderate fire, and let the tomatos simmer slowly till it comes to a boil. Continue the boiling ten minutes longer. Serve it up in a sauce-tureen. It will be mellowed and improved by stirring in (as soon as it comes to a boil) a table-spoonful or a lump of white sugar.
TARRAGON SAUCE.—
Put into a sauce-pan a large half pint of any nice gravy that is at hand. After it has boiled five minutes, have ready a handful of fresh green tarragon leaves, minced, and moistened with plenty of cider vinegar. Add this to the gravy, and let it simmer five minutes. Then take it out, and serve it up with any kind of boiled poultry.
TO MAKE GRAVY.—
Take two pounds of the lean of veal, or of very nice beef. Cut it into small bits, and lay it in a sauce-pan with only as much water as will cover it. Stew it slowly, (skimming it well) till the meat is all rags. Then strain the gravy, and thicken it with some bits of fresh butter dredged all over with browned flour, and give it another simmer. You may flavor it with any seasoning you like.
For made gravies, you can use any small pieces of fresh meat that has never been cooked, and the feet of calves and pigs. Boil in it also such vegetables as you like, cut small. Strain out every thing before it goes to table. For gravies, use nothing that has been cooked before. They will not add to its goodness, but only render it flat and washy.