Stew half a can of tomatoes and half a small onion ten minutes. Rub all the tomato pulp through a strainer. Cook one tablespoonful of butter and one heaping tablespoonful of flour in a granite saucepan; add the strained tomatoes gradually, and one saltspoonful of tali and a shake of white pepper.
½ can tomatoes.
1 cup water.
2 allspice berries.
1 teaspoonful mixed herbs.
2 sprigs parsley.
1 tablespoonful chopped onion.
1 tablespoonful butter.
1 heaping tablesp. cornstarch.
½ teaspoonful salt.
½ saltspoonful pepper.
Put the tomato, water, spices, herbs, and parsley on to boil in a granite saucepan. Fry the onion in the butter till yellow, add the cornstarch, and stir all into the tomato. Simmer ten minutes; add the salt and pepper, and a little cayenne pepper, and strain the sauce over boiled meat or fish.
1 tablespoonful vinegar. 1 teaspoonful lemon juice. 1 saltspoonful salt.
1 tablespoonful Worcestershire sauce. 1/3 cup butter.
Mix the vinegar, lemon juice, salt, and Worcestershire sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into the other mixture.
1 Sprinkle chopped parsley and pickles over the sauce if you like.