Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Brandied Tomato Gravy

1 cn Tomatoes(8oz)

4 tb Butter or margarine

2 tb Flour,all-purpose

1 cn Beef broth(14oz)

1 tb Brandy

1/2 ts Meat-extract paste

1/4 ts Salt

1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.

2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute

3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils.

NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.

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