Four pounds of tomatoes
Two wine glassfuls of water
Two saltspoonfuls of salt
One of pepper
A bouquet
One ounce of butter
Three-quarters of an ounce of flour
Two wine glassfuls of stock

"Take four pounds of tomatoes cut them in two and put them into a two-quart sauce-pan with two wine glassfuls of water, two saltspoonfuls of salt, one of pepper, and a bouquet. Cover the sauce-pan and boil for forty minutes, stirring often to prevent burning; then strain. Make a roux in another sauce-pan with one ounce of butter, and three-quarters of an ounce of flour. Cook for three minutes, mixing well, Take the roux off the fire and pour the tomatoes into it a little at a time, stirring to keep it smooth. Add two wine glassfuls of stock, put on the fire, and cook for twenty minutes, stirring all the time."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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