No. 479
Hugarian Sauce
Sauce a la Hongroise
Pour into a saucepan, the value of half a pint of tomato puree (No. 730) cooked plain, which means drained, but not thickened, also the same quantity of onion puree (No. 723), a gill of melted meat glaze (No. 401), and a pinch of paprika; let it all boil while stirring for two minutes, then remove it to the side of the range, and incorporate slowly into it, five ounces of butter, divided into small pats, without ceasing to stir.