Boston Cooking-School cook book

SPANISH SAUCE 2 tablespoons finely chopped, 4 tablespoons butter, or 2 tablespoons lean, raw ham or bacon if bacon is used 2 tablespoons chopped celery 4 tablespoons flour 2 tablespoons chopped carrot 144 cups Brown Stock (p. 144) 1 tablespoon chopped onion 2% cup stewed tomatoes Cook ham or bacon and vegetables with butter until butter is well browned; add flour, stir. Then add stock and tomatoes; cook 5 minutes, and strain or not, as desired. TOMATO SAUCE 2 cups tomatoes, cooked 3 tablespoons butter or canned 3 tablespoons flour 1 slice onion Salt, pepper Cook onion and tomato 15 minutes, and strain. Brown butter, add flour, and, when well blended, tomato. Bring to boiling point. BROWN TOMATO SAUCE 2 tablespoons butter 1 cup tomatoes, cooked 20 minutes 2 tablespoons flour 4 cup Brown Stock (p. 144) Brown butter, add flour and, very gradually, strained tomatoes and stock. Season to taste. Bring to boiling point. Savory Tomato Sauce. Add 1 slice onion, 1 slice carrot, bit of bay leaf, sprig of parsley, and 4 cloves. Cook 10 minutes. Strain. ITALIAN TOMATO SAUCE I 4 tablespoons Italian 114 cups water tomato paste 2 tablespoons flour Add 1 cup water to paste. Mix flour with 14 cup cold water. Stir until smooth. Add to tomato mixture. Cook 2 minutes, stirring constantly. ITALIAN TOMATO SAUCE II 4 cup butter Few grains pepper 1 onion, finely chopped 1 small can Italian tomato paste 34 teaspoon salt 2 cups water 2/g pound lean beef, cut in small pieces Cook butter, onion, salt, and pepper 8 minutes. Add tomato paste, water, and beef. Cook very slowly 14% hours. Remove meat before serving. MEXICAN TOMATO SAUCE 1 onion, finely chopped 2 tomatoes, peeled and cut in 2 tablespoons butter pieces 1 red pepper 1 teaspoon Worcestershire Sauce 1 green pepper Y4 teaspoon celery salt 1 clove garlic Salt Cook onion in butter 5 minutes. Add other ingredients, except seasonings, and cook 15 minutes. Season. SAUCE FINISTE 3 tablespoons butter 1 teaspoon lemon juice 1% teaspoon mustard 11% teaspoons Worcestershire Sauce Few grains cayenne 34 cup stewed and strained tomatoes Cook butter until well browned and add remaining ingredients. TOMATO CREAM SAUCE 2 cups tomatoes Bit of bay leaf Sprig of thyme 1 cup Thick White Sauce (p. 192) 1 stalk celery Y% teaspoon salt 1 slice onion Few grains cayenne 14 teaspoon soda Cook tomatoes 20 minutes with seasonings. Rub through strainer, add soda and White Sauce. TOMATO AND MUSHROOM SAUCE I Add ¥% cup mushrooms, sliced, to any plain Tomato Sauce. TOMATO AND MUSHROOM SAUCE II 2 tablespoons chopped bacon 2 cloves or uncooked ham 14 teaspoon peppercorns 1 slice onion Few gratings nutmeg 6 slices carrot 3 tablespoons flour Bit of bay leaf 2 cups tomatoes 2 sprigs thyme 11% cups Brown Stock (p. 144) Sprig of parsley Salt and pepper 1 cup mushrooms, fresh or canned, cut in quarters Cook bacon, onion, and carrot 5 minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook > 5 minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover and cook in oven 1 hour. Strain, add salt and pepper to taste, and mushrooms. Cook 5 minutes. MUSHROOM PUREE 14 pound mushrooms 1 cup Chicken Stock (p. 151) 2 tablespoons butter 1 tablespoon flour Salt and pepper Clean mushrooms, break in pieces, and cook 5 minutes in 1 tablespoon butter. Add stock, simmer 5 minutes. Rub through sieve and add to remaining butter and flour cooked together. Season with salt and pepper. BROWN MUSHROOM SAUCE II 3 tablespoons butter 1 cup cream Few drops onion juice 4 pound mushrooms, sliced 3 tablespoons flour 1 teaspoon beef extract Salt and paprika