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TOMATO SAUCE (another way) (Melt in a stewpan one or two)

Melt in a stewpan one or two dozen ripe tomatoes (before putting them into the stewpan, cut them in two, and squeeze the juice and seeds out). Then add two shallots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when tender rub them through a tamis. Mix a few spoonfuls of good Espagnole sauce and a little salt and pepper with this puree. Boil it for twenty minutes, and serve.