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Tomato Sauce

Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a saucepan in which a lump of butter the size of an egg and level table-spoon flour have been well mixed and cooked; stir all until smooth and serve. Canned tomatoes may be used as a substitute.