Kentucky Receipt Book e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Take the bones and trimmings from a roast, with any scraps of meat. Put in a kettle and cover with cold water; have twice as much water as meat. Add 1 onion, 2 whole cloves, 6 pepper corns, a piece of celery root, and 1 tablespoonful of salt. Let it cook 4 hours, skimming often; then add 6 sliced tomatoes, or a one-quart can of tomatoes. Cook 1 hour longer, then skim out the bones and meat and strain the liquor through a puree strainer, rubbing all the tomato pulp through. Heat again and thicken with 1 tablespoon butter and 1 of flour well blended. Boil a minute and serve.