Tomato Puree
Bach week the "Radio Record" publishes "My Favourite Recipe" from the chef of a well-known New Zealand hotel. This week’s recipe, Tomato Puree, is from the chef of Revington’s Hotel, Greymouth, ' One knuckle of ham; half a cup of sago; three good-sized onions; two quarts of water; one quart of milk; one level tablespoon of cornflour; a pinch of mace; three well-beaten eggs; two tins tomato soup. Boil knuckle in water for one hour, then stir in saga, and add onions (whole), and boil till cooked, Strain through colender. Heat milk and tomato soup separately. . Add cornjlour to egys and miv with soup, bring to the boil and keep very hot. 2 ee Tae Oe et Oe A OE Oe ee ee A & ’ 1 t t : ‘ 4 ‘ a 4 a ‘ 4 t ‘ 4 ’
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https://paperspast.natlib.govt.nz/periodicals/RADREC19360710.2.104.1
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Radio Record, Volume XI, Issue 1, 10 July 1936, Page 69
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135Tomato Puree Radio Record, Volume XI, Issue 1, 10 July 1936, Page 69
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