Bottled Tomatas, or Tomata Catsup from Modern Cookery for Private Families by Eliza Acton
Cut half a peck of ripe tomatas into quarters; lay them on dishes and sprinkle over them half a pound of salt. The next day drain the juice from them through a hair-sieve into a stew-pan, and boil ...
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Cooking tools:
- Chef's knife
- Cutting board
- Plate
- Fine-mesh sieve
- Saucepan
- Stove
Ingredients
- eschalots, ½ lb.:
- capsicums, 3 fl oz.
- salt, ½ lb.
- Tomatas, ½ peck
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