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Lyonnaise Sauce for Cutlets, Etc

Cut the stalks from half a dozen large ripe tomatoes. Divide them into halves, and put them into a stewpan with four table-spoonfuls of good gravy, and a little salt and cayenne, and let them simmer very gently. When quite tender, press them through a hair sieve. Slice two Spanish onions very finely, fry them in a little fresh butter until they are soft and very lightly browned, then put them into a stewpan with the tomato-pulp, two table-spoonfuls of good brown gravy, and a table-spoonful of strained lemon-juice. Stir gently over the fire for three or four minutes, and serve hot. Time, three-quarters of an hour to stew the tomatoes. Probable cost, 1s. 4d. Sufficient for six or eight persons.

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