Tomato and Mushroom Sauce
A dish made with chopped bacon or small quantity uncooked ham and onion.
contains glutencontains meat
Ingredients
US
Metric
- 2 slices chopped bacon or small quantity uncooked ham
- 1 slice onion
- 6 slices carrot
- 1 bay leaf
- 2 sprigs thyme
- Sprig of parsley
- 2 cloves
- 2 ml peppercorns
- Few gratings nutmeg
- 44 ml flour
- ½ can tomatoes
- 350 ml Brown Stock
- Salt and pepper
- ½ can mushrooms
Steps
- Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.
Nutrition (estimated, per serving)
| Calories | 226 |
|---|---|
| Protein | 6.5 g |
| Fat | 7.7 g |
| Carbs | 34.7 g |
| Fiber | 8.3 g |
| Sodium | 312 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States