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Olive Sauce

Drain, rinse in cold water and dry eight mediumsized olives. Chop them fine and add to the above brown sauce just before serving.

Savory Tomato Sauce (for Chops and Fish) 2 tablespoonfuls but-½ teaspoonful salt ter 2 sprigs parsley 2 tablespoonfuls flour I slice of onion 6 peppercorns 3 large tomatoes A bit of bay leaf 6 cloves Scald, peel, and cut tomatoes in pieces. Put with them a tablespoonful of water and stew until soft enough to measure. To one and a half cups (if tomato has boiled down to less, add thin stock or hot water to make up deficiency) add the spice and seasoning. Boil all together fifteen minutes.

Strain and add gradually to flour and butter cooked together. Boil up one minute and serve.