Tomata Sauce

Ready preserved pulp of this powerfully anti-scorbutic vegetable is always to be had at Crosse and Blackwell's warehouse, Soho square.

Put into a small stewpan six sliced shalots, a bay-leaf and thyme, and a wineglass of vinegar; boil these gently for five minutes, then add about a quarter of a pound of tomata pulp, an ounce of glaze, No. 14, a teaspoonful of anchovy, and a lump of sugar; stir over the fire until the whole has boiled for five minutes, then pass it with pressure through a pointed tin strainer into a small stewpan for use.