This is another sauce which we rarely get freshly made in England, and how different it is to the horrid sharp bottled tomato sauce!


1 lb. of tomatoes, a small slice of gammon, 2 ozs. of butter, mixed herbs, 1 bay leaf, 1 teaspoonful of vinegar, salt and pepper and a little sugar.


Quarter the tomatoes, and put them in a saucepan with the other ingredients, seasoning highly with salt and pepper. Crush the tomatoes with a wooden spoon, stir well, and simmer very gently for an hour or longer till the tomatoes are reduced to a pulp. Rub through a sieve, replace in a saucepan, add a small lump of butter, bring to the boil and serve.