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Tomato and Mushroom Sauce

A dish made with chopped bacon or small quantity uncooked ham and onion.

Fish And Meat Sauces

contains glutencontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
  • ½ teaspoon peppercorns
  • Few gratings nutmeg
  • 3 tablespoons flour
  • ½ can tomatoes
  • 1½ cups Brown Stock
  • Salt and pepper
  • ½ can mushrooms

Steps

  1. Cook the bacon, onion, and carrot for 5 minutes.
  2. Add the bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook for 5 minutes.
  3. Dilute the flour with enough cold water to make it pourable, then add it to the pot.
  4. As the mixture thickens, dilute it with the Brown Stock.
  5. Cover and cook in the oven for 1 hour.
  6. Strain the sauce and season with salt and pepper to taste.
  7. Drain the mushrooms from their liquor, rinse them, and cut them into quarters. Fresh mushrooms may be used in place of canned when possible.
  8. Add the mushrooms to the sauce and cook for 2 minutes.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories226
Protein6.5 g
Fat7.7 g
Carbs34.7 g
Fiber8.3 g
Sodium312 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States