[No. 181.]—Tomato Sauce Piquante.
- 1½ pounds tomatoes.
- 3 middling-sized apples.
- 2 small onions.
- ½ gill vinegar.
- 1 gill water.
- Pepper and salt to taste.
Slice the tomatoes, onions, and apples into a small stewpan, add water and vinegar and a little pepper and salt, simmer gently until tender, rub through a hair sieve, re-warm and serve.
Note.—Should the liquor boil away too soon, a little more water may be added as required.
[No. 182.]—Sauce Tournée.
- 1 pint white stock.
- A large sprig of parsley.
- 6 button mushrooms chopped.
- 1 large onion.
Simmer altogether for half an hour, then strain very carefully. If desired very rich, a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually, stirring all the time.
[No. 183.]—Vegetable Sauce.
- 1 carrot.
- 1 onion.
- 1 turnip.
- A little celery.
- 1 ounce flour.
- 1 ounce butter.
- 1½ pints water.
- ½ teaspoon salt.
- { 1 dozen peppercorns.
- { 1 inch stick of cinnamon.
- { 1 teaspoon mixed herbs.