1 quart Brown Soup Stock 1/3 cup flour
1 can tomatoes Onion 1/4 cup each cut in dice 1/2 teaspoon peppercorns Carrot
1 small bay leaf Celery
3 cloves Raw ham
3 sprigs thyme Salt
4 tablespoons butter Pepper
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.