If fresh, put six in stewpan; having removed the stalk, and squeezed them in the hand to remove pips, etc., add half an onion, sliced, a sprig of thyme, a bay leaf, half an ounce of celery, one ounce of ham or bacon, same of butter, teaspoon-ful of sugar, same of salt, a salt spoonful of pepper; set on fire to stew gently; when all tender, add a tablespoonful of flour, moisten with half a pint of broth, boil five minutes, add a little cayenne, taste if highly seasoned, pass it through sieve, put it back in stewpan, until it adheres rather thick to the back of the spoon, and use it for any kind of meat or poultry. If fresh tomatoes are not available use canned tomatoes, but always remember that fresh tomatoes are to be preferred.

Tomato Sauce

To Make Four Quarts. - Take five ounces of fat salted breast of pork, six ounces of carrots cut into cubes, six ounces of onions cut into cubes, one bouquet garni, five ounces of flour, two ounces of butter, half ounce of salt, one ounce of sugar, a pinch of pepper; ten pounds of raw tomatoes or four quarts of same mashed; two quarts of white stock.

Fry the pork together with the butter in a tall, thick-bottomed saucepan. When the pork is nearly melted, add the carrots, onions, and aromatics. Cook and stir the vegetables, then add the flour, which should cook until it begins to brown. Now put in the tomatoes and white stock, mix well, and set to boil on an open fire. Now add the seasoning and a crushed clove of garlic, cover the saucepan, and allow to simmer for one and one-half hours. At the end of this time pass the sauce through a sieve and bring to boil, continually stirring. Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin.