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TOMATO PUREE (for Veal Cutlets, Calf's Head, etc.)

Simmer the tomatoes in good gravy till soft, as in the last recipe. Take out the herbs, and rub them through a sieve. Mix an ounce of clarified butter with a tea-spoonful of flour to a smooth paste; add gradually two or three spoonfuls of thick cream and the tomato pulp. Stir the puree over the fire for a few minutes, and 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.