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Tomato Sauce

I pint of stewed tomatoes I tablespoonful of butter I tablespoonful of flour I small onion I bay leaf I sprig of parsley I blade of mace Salt and pepper to taste Put the tomatoes on the fire with the onion, bay leaf, parsley, and mace, and simmer slowly for ten minutes. Melt the butter, add to it the flour, mix until smooth. Press the tomatoes through a sieve, add them to the butter and flour, stir continually until it boils, add salt and pepper, and it is ready to use.

This may be served with chops, fillet, or broiled steak.