Take four pounds of tomatoes, cut them in two, and put them into a
two-quart saucepan with two wine-glasses of water, two saltspoons of
salt, one of pepper, cover the saucepan, and boil for forty minutes,
stirring often to prevent burning; then strain. Make a roux in another
saucepan with one ounce of butter and three-quarters of an ounce of
flour. Cook for three minutes, mixing well. Take roux off the fire,
and pour the tomatoes into it a little at a time, stirring to keep it
smooth. Add two wineglasses of stock, put on the fire, and cook for
twenty minutes, stirring all the time.