Procure two dozen ripe tomates, take out the stalk, squeeze out the
juice and the seeds, then put them into a stewpan with a little salt,
stew until tender, and drain them upon a sieve; then, in another
stewpan, put two onions, part of a carrot, and a turnip, all cut in very
thin slices, with a bunch of parsley, two sprigs of thyme, two
bay-leaves, two cloves, a blade of mace, a clove of garlic, two ounces
of lean uncooked ham, and a quarter of a pound of butter; place the
stewpan over a moderate fire, stir the mierepoix round occasionally,
until the vegetables are tender, then add the tomates, stir them over
the fire another minute, then stir in six ounces of flour, and add two
quarts of consommé (No. 134); boil altogether twenty-five minutes,
keeping it stirred, season it with a little salt, sugar, and cayenne
pepper, then rub it through a tammie; put it into another stewpan, set
it over the fire, when boiling place it at the corner, let simmer ten
minutes, skim well, then pour it in a basin, and use where directed. If
no tomates, use two bottles of preserved tomatas. If too thick, dilute
it with a little more consommé.