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TOMATO SAUCE (another way) (Halve a dozen ripe tomatoes)

Halve a dozen ripe tomatoes, squeeze out the seeds, and put the fruit into a jar or saucepan with a dessert-spoonful of lean ham cut into dice, a sprig of thyme, a bay-leaf, a large pinch of cayenne, a quarter of a pint of good gravy, or two or three ounces of butter, and either three sliced shallots or a dozen button mushrooms cleaned and cut into small pieces. Stir them over a gentle fire until they are quite soft, then press them through a sieve, add a little salt, and put the sauce again upon the fire till it is very hot. Serve it in a tureen. Time to simmer the tomatoes, about an hour. Probable cost, tomatoes, 2d. to 4d. per pound. Sufficient for six or eight persons.