From:
The Thorough Good Cook
Soups: 39. Tomato Soup
Boil some
tomatoes and pass them through a
sieve. Brown some
butter with a
dessert-spoonful of
flour. Pour in some
stock; then put in the tomatoes, with
pepper and
salt. When the whole has boiled up thoroughly, add a
wineglassful of pale
sherry and a small quantity of Nepaul pepper, pour the whole on to some crusts which you have fried in butter, and serve.