QueenBeeGrannyJean
03-04-2007, 03:01 PM
This recipe is from the Boston Cooking-School Cook Book by Fannie Farmer, Boston 1896.
1 can Tomatoes with juice
6 Cloves, whole
1/4 cup Sugar
3 slices Onion
1 teaspoon Salt
A shake of black pepper
A few grains Cayenne Pepper
1/4 cup Butter
1/3 cup Corn Starch
1 Egg
Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper.
Melt Butter, and when bubbling, add Corn Starch and Tomato mixture gradually; cook 2 minutes, then add Egg slightly beaten. Mix well.
Pour into a buttered shallow tin (pan) and cool.
Turn on a board, cut into squares, diamonds, or strips.
Roll in dried bread crumbs, eggs, and crumbs again, fry in deep fat (oil of your choice), drain.
1 can Tomatoes with juice
6 Cloves, whole
1/4 cup Sugar
3 slices Onion
1 teaspoon Salt
A shake of black pepper
A few grains Cayenne Pepper
1/4 cup Butter
1/3 cup Corn Starch
1 Egg
Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper.
Melt Butter, and when bubbling, add Corn Starch and Tomato mixture gradually; cook 2 minutes, then add Egg slightly beaten. Mix well.
Pour into a buttered shallow tin (pan) and cool.
Turn on a board, cut into squares, diamonds, or strips.
Roll in dried bread crumbs, eggs, and crumbs again, fry in deep fat (oil of your choice), drain.