A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Excellent for mutton chops, roast beef, etc.
Preserved exactly as written in the original source
Take a quart can of tomatoes, put it over the fire in a stewpan
put in one slice of onion and two cloves, a little pepper and salt
boil about twenty minutes
remove from the fire and strain it through a sieve
melt in another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour
stir it until it browns and froths a little
Mix the tomato pulp with it, and it is ready for the table
Modern guidance to help you succeed with this vintage recipe
Cooking the tomatoes breaks down their cell walls, releasing glutamates that create rich umami flavor while concentrating the sauce through evaporation. Creating a roux (butter and flour mixture) provides both thickening power through starch gelatinization and a nutty depth from the Maillard reaction when browned. Straining removes seeds and skins, yielding a smooth, restaurant-quality texture. The cloves and onion infuse aromatic compounds that complement the tomatoes' natural acidity.
This sauce can be made up to 5 days in advance. Cool completely and store in an airtight container in the refrigerator. The flavors will actually deepen and meld overnight. Reheat gently over low heat, whisking occasionally, adding a splash of water if the sauce has thickened too much.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. To freeze, cool completely and portion into freezer-safe containers, leaving 1/2 inch headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently.
AI-generated tips from Chef Cecil's culinary database
This sauce can be made up to 5 days in advance. Cool completely and store in an airtight container in the refrigerator. The flavors will actually deepen and meld overnight. Reheat gently over low heat, whisking occasionally, adding a splash of water if the sauce has thickened too much.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. To freeze, cool completely and portion into freezer-safe containers, leaving 1/2 inch headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently.
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