Meat & Tomato Sauce No. 1
5 or 6 tomatoes
1 cup of stock
Salt put into a saucepan
1 pound of beef
4 oz onion
3 ounces of lard
Some parsley
Salt, pepper, clove, and a very small slice of ham
Onion is browned
4 tablespoons of red wine
4 tablespoons of tomato sauce (or tomato paste)

For tossing
Butter
Grated cheese

"Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with 1 cup of stock; salt put into a saucepan 1 pound of beef and an onion chopped up with 3 ounces of lard, some parsley, salt, pepper, a clove, and a very small slice of ham. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce (or tomato paste). When this sauce begins to sputter add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden color, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer out the meat, slice it, prepare macaroni, or any paste your desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese."

The recipe was taken from the copyright-free cookbook entitled, "Allied Cookery, British, French, Italian, Belgian, Russian" arranged by Grace Clergue Harrison and Gertrude Clergue. It was published in 1916 by G.P. Putman's Sons. For the entire cookbook see www.archive.org. Photo: Mary Melfi.

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