Modern cookery for private families

it is difficult to give precise directions for the exact quantity which in their unripe state is needed for them. Take off the stalks, halve the tomatas, and gently squeeze out the seeds and watery pulp; then stew them softly with a few spoonsful of gravy or of strong broth until they are quite melted. Press the whole through a hair-sieve, and heat it afresh with a little additional gravy should it be too thick, and some cayenne, and salt. Serve it very hot. Fine ripe tomatas, 6 or 8; gravy or strong broth, 4 tablespoonsful: 1/2 to 3/4 hour, or longer if needed. Salt and cayenne sufficient to season the sauce, and two or three spoonsful more of gravy if required. _Obs._—For a large tureen of this sauce, increase the proportions; and should it be at first too liquid, reduce it by quick boiling. When neither gravy nor broth is at hand, the tomatas may be stewed perfectly tender, but very gently, in a couple of ounces of butter, with some cayenne and salt only, or with the addition of a very little finely minced onion; then rubbed through a sieve, and heated, and served without any addition, or with only that of a teaspoonful of chili vinegar; or, when the colour is not a principal consideration, with a few spoonsful of rich cream, smoothly mixed with a little flour to prevent its curdling. The sauce must be stirred without ceasing should the last be added, and boiled for four or five minutes. A FINER TOMATA SAUCE. Stew very gently a dozen fine red tomatas, prepared as for the preceding receipt, with two or three sliced eschalots, four or five chilies or a capsicum or two (or in lieu of either, with a quarter of a teaspoonful of cayenne pepper), a few small dice of lean ham, and half a cupful of rich gravy. Stir these often, and when the tomatas are reduced quite to a smooth pulp, rub them through a sieve; put them into a clean saucepan, with a few spoonsful more of rich gravy, or _Espagnole_,