Tomato Sauce

• Quantities Required for Four Quarts.
• 5 oz. of salted breast of pork, rather fat.
• 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.