TOMATO SAUCE--HOT, to serve with Cutlets, Roast Meats, &c

Ingredients

• 6 tomatoes
• 2 shalots
• 1 clove
• 1 blade mace
• salt and cayenne to taste
• 1/4 pint gravy, No. 436, or stock No. 104

Instructions

1. Cut the tomatoes in two, and squeeze the juice and seeds out;
2. put them in a stewpan with all the ingredients, and let them simmer _gently_ until the tomatoes are tender enough to pulp;
3. rub the whole through a sieve, boil it for a few minutes, and serve.
4. The shalots and spices may be omitted when their flavour is objected to.