Six tomatoes, cut up
An ounce of ham, half an onion
Half a carrot
Half a stick of celery
Butter
A bay leaf
Spring of thyme
One clove
Four peppercorns
A third of a cup of vinegar
Half a glass of Chablis
A cup of stock
Velute

"Cut up an ounce of ham, half an onion, half a carrot, half a stick of celery very fine and fry them in butter together with a bay leaf, a spring of thyme, one clove and four peppercorns. Over this pour a third of a cup of vinegar, and when the liquid is all absorbed, add half a glass of Chablis and a cup of stock. then add six tomatoes cut up and strained of all their liquid. Cook this in a covered stew pan and pass it through a sieve, but see that none of the bay leaf or thyme goes through. Mix this sauce with an equal quantity of Velute."

This recipe (#10) was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. Photo: Mary Melfi.

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