Meat & Tomato Sauce No. 2
Some ham
A little onion, celery, carrot, and parsley
A small piece of beef
1 1/2 tablespoons of red wine (or white)
1 tablespoon of tomato paste diluted with water, or 4 fresh tomatoes

"Chop up some ham flat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well colored. Then and 1 1/2 tablespoons of red wine (or white), cook until wine is absorbed, then add 1 tablespoon of tomato paste diluted with water, or 4 fresh tomatoes, and boil 15 minutes."

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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