8 peppercorns
Bit of bay leaf
½ teaspoon salt
4 tablespoons butter
4 tablespoons flour
1 cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.
Tomato Sauce III
¼ cup butter
1 slice carrot