Puree of Tomatas from Modern Cookery for Private Families by Eliza Acton
Divide a dozen fine ripe tomatas, squeeze out the seeds, and take off the stalks; put them with one small mild onion (or more, if liked), and about half a pint of very good gravy, into a well-tinne...
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Ingredients
- calf’s brains
- beef
- pork
- brown gravy
- spanish sauce
- cream
- salt
- cayenne
- bay-leaves
- veal
- veal cutlets
- calf’s head
- flour
- onion
- ripe tomatas
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