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TOMATO PUREE (for Roast Beef, Mutton, Pork, etc.)

Take a dozen ripe tomatoes, slice off the stalks and the part that adheres to them, squeeze out the pips, break the fruit into pieces, and put them into a stewpan with three or four spoonfuls of good brown gravy and a little salt and cayenne. Let them boil; put with them an onion, a bunch of parsley, a sprig of thyme, and a bay-leaf, and simmer them very gently until they are quite soft. Take out the herbs, and rub the tomatoes through a fine hair sieve. Dissolve an ounce of butter in a saucepan, and mix a tea-spoonful of flour smoothly with it. Add a spoonful or two of gravy and the tomato pulp, and stir the puree over the fire for five or six minutes. Serve very hot. Time to stew the tomatoes, about an hour. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons.