1948 Original Barbecue Sauce

The Barbecue Cookbook, 1988

1 hour — 3 cups

Ingredients

1	medium	onion (chopped)
2	clove	garlic (minced)
2	tablespoon	butter or margarine (melted)
1	can	whole tomatoes (14 1/2 ounces)
1	can	tomato sauce (8 ounces)
1⁄2	cup	chopped celery
1⁄3	cup	vinegar
1⁄4	cup	green pepper (chopped)
2		celery leaves (chopped)
1		bay leaf
3	tablespoon	molasses
1 1⁄2	teaspoon	salt
2	teaspoon	dry mustard
2	teaspoon	hot sauce
1⁄2	teaspoon	ground cloves
1⁄2	teaspoon	ground allspice
2		lemon slices
2		fresh celery leaves (chopped)

Instructions

Sauté onion and garlic and butter in a saucepan until tender. Stir in remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process mixture through a food mill, if desired. Use sauce for basting, or served with, chicken.