Tomato Sauce
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 12 tomatoes
- small amount water or gravy
- small amount vinegar
- small amount lemon juice
- cayenne pepper
- salt
- 1 egg yolk
Instructions
- Skin the dozen tomatoes. Place them in a pot with a little water or gravy and set on the fire. Beat them up with a little vinegar, lemon juice, cayenne pepper, and salt. Some prefer to add a well-beaten egg yolk at this stage. Strain the sauce or leave it unstrained, as preferred.