2 oz. of butter, ½ oz. of salt, 1 oz. of sugar, a pinch of pepper.
6 oz. of carrots cut into cubes.
6 oz. of onions cut into cubes.
10 lbs. of raw tomatoes or 4 quarts of same, mashed.
1 bay leaf and 1 small sprig of thyme.
2 quarts of white stock.
5 oz. of flour.
Fry the pork with the butter in a tall, thick bottomed saucepan.
When the pork is nearly melted, add the carrots, onions, and aromatics.
Cook and stir the vegetables, then add the flour, which should be allowed to cook until it begins to brown.
Now put in the tomatoes and white stock, mix the whole well, and set to boil on an open fire. At this point, add the seasoning and a crushed clove of garlic, cover the saucepan, and place in a moderate oven, where it may cook for one and one-half hours.
At the end of this time, the sauce should be passed through a sieve or tammy, and it should boil while being stirred.
Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin.
Remarks: A purée of tomatoes is also used in cookery; it is prepared in precisely the same fashion, except that the flour is omitted and only one pint of white stock is added.
