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Tomato and Mushroom Sauce


  • 2 slices chopped bacon or small quantity uncooked ham
  • 1 slice onion
  • 6 slices carrot
  • 1 bay leaf
  • 2 sprigs thyme
  • sprig of parsley
  • 2 cloves
  • 1/2 teaspoon peppercorns
  • few gratings nutmeg
  • 3 tablespoons flour
  • 1/2 can tomatoes
  • 1 1/2 cups Brown Stock
  • salt and pepper
  • 1/2 can mushrooms


Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes.


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The Boston Cooking-School Cook Book (1896).

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