Stew six tomatoes half an hour with two cloves, a sprig of parsley, pepper, and salt; press this through a sieve; put a little butter into a saucepan over the fire, and when it bubbles add a heaping tea-spoonful of flour; mix and cook it well, and add the tomato-pulp, stirring until it is smooth and consistent.
Some add one or two slices of onion at first. It is a decided improvement to add three or four table - spoonfuls of stock; however, the sauce is very good without it, and people are generally too careless to have stock at hand.
Ingredients: One - quart can of tomatoes, two cloves, one small sprig of thyme, two sprigs of parsley, half a small bay-leaf, three pepper-corns, three allspice, two slices of carrot (one and a half ounces), one-ounce onion (one small onion), one and a half ounces of butter (size of a pigeon's egg), one and a half ounces of flour (one table-spoonful).
Put the tomatoes over the fire with all the above ingredients but the butter and flour, and when they have boiled about twenty minutes strain them through a sieve. Make a roux by putting the butter into a stew-pan, and when it bubbles sprinkle in the flour, which let cook, stirring it well; then pour in the tomato-pulp; when it is well mixed, it is ready for use.