A tiny bit of onion.
Put the tomatoes, onion, cloves, salt, and pepper in a stewpan and set on the range. Cook for ten minutes after the mixture begins to simmer. Put the butter in a small pan and set on the fire. When hot add the flour, and stir until smooth and frothy. Stir this into the tomatoes, and simmer for four minutes longer. Rub the sauce through a strainer fine enough to keep back the seeds. Serve hot.
Tartar Sauce.
1/2 gill of olive oil.
4 teaspoonfuls of vinegar.
1 level teaspoonful of mustard.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1/4 teaspoonful of onion juice.
1/2 tablespoonful of minced capers.