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Tomato Sauce II

1½ can tomatoes 1½ teaspoon salt 1 teaspoon sugar 4 tablespoons butter 8 peppercorns 4 tablespoons flour Bit of bay leaf 1 cup Brown Stock Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.