Price in first-class restaurants 10c additional each person.

Throw 4 tomatoes into boiling water; in three or four minutes take them out peel and cut off the green around the stem, mash them in a little saucepan over the fire and let simmer in their own juice. In another pan put an ounce of butter with a scrap of raw ham and a teaspoon of minced onion and when they have fried a minute add a small tablespoon of flour and stir until light brown. Add 1/2 cup of water or stock and then the stewed tomatoes. Salt and pepper slightly. Press the sauce through a gravy strainer. Pour it over the meat in the dish.

Cost of material per order 5c - A cheaper quality for low-priced dishes can be made without butter; and also by simply stewing down strained tomatoes and their liquor until thick enough, and adding salt and pepper. The last is probably the best of all but must be prepared before wanted, needing slow stewing down at the back of the range.