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Puree of Tomato with Tapioca

Have in a saucepan one ounce lean, raw ham cut into small pieces, half small sliced carrot, one sliced onion, two sliced leeks, half sliced green pepper, one branch sliced celery, two branches chopped parsley and half bean finely crushed garlic, adding one ounce good butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two tablespoons flour, briskly stir; add one and a half pints fresh, crushed red tomatoes or same quantity canned tomatoes and two quarts hot broth or water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a heavy teaspoon salt, one tablespoon fine sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes.

Plunge two ounces tapioca into half pint boiling broth. Mix well with a wooden spoon for one minute and let cook for fifteen minutes, occasionally mixing. Strain the tomato puree through a Chinese strainer into another saucepan, add the tapioca with broth to the tomato; gently mix, boil for five minutes, pour into a tureen and serve.