71.   Weir opts to use a food mill to avoid peeling, seeding and chopping the tomatoes prior to cooking.

72.   When the number of guests is relatively small, I use a food mill for what I think of as perfect texture.

73.   When they are just cool enough to handle, peel them and puree them in a food mill or ricer.

74.   When cool enough to handle, peel and pass through a food mill or ricer.

75.   When the potatoes are cooked, drain and mash in a food mill or with a potato masher.

76.   When the meat is tender and the wine is reduced, pass the mixture through a food mill.

77.   When they are cool enough to handle, peel and put them through a food mill into a large mixing bowl.

78.   Whisk the puree into the reserved liquid, or pass everything through the medium disk of a food mill and return to the pan.