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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My MIL had only one cookbook a 1928 edition of The Boston Cooking School Cookbook by Fannie Merrit Farmer. The first printing was in 1896 for a total of 3,000 copies. When MIL died, my SIL snatched the book. So I hunted through antique stores until I found a 1934 version here in AZ. Having the same cookbook and reading the recipes she used to make was a way of feeling close to her. Ingredients:
4 slices bacon |
1 sliced onion |
2 cups diced tomatoes |
1 tablespoon italian tomato paste |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon allspice |
1/4 teaspoon mace |
1 pinch cayenne |
1 whole bay leaf |
Directions:
1. Cut bacon in small pieces and try out, (fry to melt the bacon fat).
2. Add remaining ingredients, gradually bring to the boiling point and let simmer 50 minutes.
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