Thickened tomato sauce from Joy of Cooking (Sixth edition 1975) (page 352) by Irma S. Rombauer and Marion Rombauer Becker
- whole cloves
- bay leaves
- Show all ingredients...
- Serves : 1.5 cups
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Cheese balls Florentine; Bacon and rice custard; Rice and nut loaf; Rice loaf or casserole 1; Cannelloni or manicotti 1: with spinach, veal and pork filling; Boiled macaroni with cheese; Meat or fish soufflé; Meat-and-vegetable timbale; Veal timbale; Rice fritters; Cooked meat fritters; Croquettes of meat, fish, fowl or vegetables; Ham and corn croquettes; Meat pie roll or pinwheels; Leftovers in bacon; Cooked ground ham loaf; Sautéed or browned hash; Mulled cucumbers 2; Deep-fat-fried scallops; Deep-fried eel; Baked finnan haddie; Meat loaf Cockaigne; Cannelloni or manicotti 2: with ricotta filling; Cannelloni or manicotti 3: with chicken, spinach and mushroom filling; Cannelloni or manicotti 4: with meat filling; Soup meat (left after making stock)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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