FRENCH TOMATO SAUCE.
217. Peel your tomatoes and cut them in small pieces. Make a dressing for six tomatoes of a table spoonful of sweet oil, one table spoonful of vinegar, half a tea spoonful of common mustard, or one tea spoonful of French mustard, cayenne pepper and salt to the taste. Pour this dressing over the tomatoes, stir them well and serve them.
Tomatoes may be dressed as cucumbers, and make a very good sauce for cold meat.
OYSTER SAUCE.
218. Cut off the beards and boil them with the liquor with a bit of mace and lemon peel. In the mean time throw the oysters in cold water and then drain them; strain the spice from the liquor, put it into a sauce-pan with the oysters, with two ounces of butter rolled in flour, and a gill of rich milk or cream. Let it boil once, squeeze in a little lemon juice, and serve it hot.
TOMATO SAUCE.
219. Wash a dozen tomatoes, cut them in pieces but do not skin them. Put them in a stew-pan with salt, cayenne pepper, one tea spoonful of whole allspice, half a dozen cloves, and four or five blades of mace. Stew them slowly till they are soft, pass them through a sieve to remove the skins and spice; put them back in the stew-pan, let them boil five minutes, then add two ounces of butter rolled in half a tea spoonful of flour, let it boil once, then serve it.