Skilled Chefs

The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES


Brown one tablespoon butter with one minced onion, then add one tablespoon of flour. When brown stir in two cups of tomatoes which have previously been cooked and strained, add also one teaspoon of sugar, a pinch of salt, pepper, and red pepper, also one tablespoon of vinegar and one tablespoon of tomato catsup.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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