Tomato Sauce

Put a quarter of a pound of butter in a saucepan, with half a pound of carrots, half a pound of onions, half a pound of bacon or unsmoked ham, all cut in quarter inch squares, a bunch of parsley garnished with thyme and bay leaf, and four cloves; when fried colorless, and eight pounds of tomatoes cut in two and well pressed; season with salt and mignonette, and moisten with a quart of moistening (No. 189), then cook it all slowly for forty minutes. Make a blond roux (No. 163) with a quarter of a pound of butter, and a quarter of a pound of flour; dilute it with one quart of white stock (No. 422), and the tomatoes; then strain the whole through a fine sieve or tammy (No. 159), let it boil again, despumate the surface, and reduce it until it becomes the consistency of a sauce.