(Blot)

Put in a stew-pan two ounces of butter, half a bay leaf, two peppercorns, a sprig of thyme, an onion cut up, a sprig of parsley, a dozen medium-sized tomatoes, and two wineglasses of broth or water; stew altogether about an hour; then rub them through a strainer; put a tablespoonful of butter and a dessert-spoonful of flour in a small saucepan; stir together till they bubble, then pour on the tomato juice and stir till smooth.