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.
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