Ingredients Jump to Instructions ↓

  1. 1/2 dozen large ripe tomatoes

  2. 1/2 cup meat gravy or good stock

  3. 1 blade mace

  4. 2 shallots

  5. 2 cloves

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Instructions Cut the tomatoes in halves and scoop out the seeds. Put them in a saucepan with the gravy or stock; add the seasoning, and stew slowly for half an hour or longer. Press through a sieve and return the pulp to the saucepan; bring to a boil, and serve very hot with cutlets or roast meat. If objectionable, the mace, cloves, or shallots may be omitted, or a small minced onion may be stewed with the tomatoes in place of any shallots. Some prefer the flour of the tomatoes or other seasoning than is given by the gravy, salt, and pepper. When done, the sauce should be of the consistency of thick cream. Should it be too thin, boil it down quickly; if too thick, add a little more gravy or stock.


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