Tomato Ragout Recipe

9 tomatoes.

1 large onion.

1 large turnip.

1 large carrot.

1 small stick of celery.

1 1/2 pints water.

1 teaspoon salt.

1/2 teaspoon pepper.

2 ounces butter.

1 ounce brown flour.



Slice the onion, turnip and carrot, and cut the two latter into very

neat or ornamental pieces, cut the celery very small, place altogether

in a stewpan with the water and salt, and simmer gently for two and

a half hours. Stew the tomatoes according to No. 155 in a separate

stewpan, using one ounce of butter. When the vegetables are quite

tender, the tomato juice, which has been previously strained, should

be added to them, and the whole thickened with the flour and remaining

ounce of butter thoroughly mixed to a paste. The stew must be allowed

to boil gently for a few minutes after it has been thickened, to cook

the flour.



Note.--A small teaspoonful of Worcester sauce may be used instead of the

pepper.

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