Tomato sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 13 (falt i det fri)

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1
Cook the tomatoes
Cut the washed tomatoes into pieces and put them on with the water, salt, pepper and bay leaf. Cook covered for 20–30 minutes, stirring often. Press through a sieve.
2
Make the roux
Melt the butter, stir in the flour and thin with the stock. Simmer for 10 minutes.
3
Finish
Stir the tomato purée into the sauce. If it becomes too thick, add a little more stock, but it may well be somewhat thick. With tongue, you can serve halved mushrooms in the sauce.

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