Recipes > Sauces & Spreads > Tomato Sauces > Tomato Sauce

Tomato Sauce


  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 1/2 teaspoon salt
  • pepper
  • 1 pint hot milk
  • stewed tomatoes


Melt the butter, rub in the flour, salt, a little pepper, add the hot milk, cook until well done, stirring all the time to keep it smooth. Pass a few stewed tomatoes through the sieve to remove seeds, enough to give thirteen teaspoons for the sauce. Stir in just before serving. Serve with fish by pouring a few spoonfuls over each piece.


Print recipe/article only


Civic League Cook Book (1913).

comments powered by Disqus