and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104.
_Mode_.--Cut the tomatoes in two, and squeeze the juice and seeds out;
put them in a stewpan with all the ingredients, and let them simmer
_gently_ until the tomatoes are tender enough to pulp; rub the whole
through a sieve, boil it for a few minutes, and serve. The shalots and
spices may be omitted when their flavour is objected to.
_Time_.--1 hour, or rather more, to simmer the tomatoes.
_Average cost_, for this quantity, 1s.
_In full season_ in September and October.
[Illustration: THE TOMATO.]
TOMATO, OR LOVE-APPLE.--The plant which bears this fruit is a
native of South America, and takes its name from a Portuguese
word. The tomato fruit is about the size of a small potato, and
is chiefly used in soups, sauces, and gravies. It is sometimes
served to table roasted or boiled, and when green, makes a good
ketchup or pickle. In its unripe state, it is esteemed as
excellent sauce for roast goose or pork, and when quite ripe, a
good store sauce may be prepared from it.
TOMATO SAUCE FOR KEEPING (Excellent).
I.