Soak the tapioca for two hours in water, and then put
it to boil ; add a little more water if it requires it, until
it is quite done, and the consistency of porridge. Put
the tomatoes in boiling water for a few seconds, when
the peel will come off easily. Slice them after they are
peeled and lay them at the bottom of a well-buttered
baking-dish. Season the tapioca with pepper, and stir
in half the butter and spread it over the tomatoes. Now
put in the Parmesan and sprinkle the bread-crumbs over
the top. Break up the remainder of the butter in bits,
and place it over the bread-crumbs. Bake in a hot
oven for about twenty minutes.
139. Tomato and Forcemeat Pie.
Ingredients.
One pound of Tomatoes. | Forcemeat. | Short Paste✪ Tomato and Forcemeat Pie.
Put the tomatoes in boiling water for a few seconds
when the peel will come off easily. Slice them after
74
THE APSLEY COOKERY BOOK
they are peeled, and place them at the bottom of a
shallow pie-dish. Place a layer of forcemeat over them
about an inch thick. Cover the dish with a short crust,
and bake until the crust is done. Make the forcemeat
according to “ Forcemeat ” recipe, and the crust from
recipe for “ Short Paste.”
140. Tomato and Potato Pie.
Ingredients .
A teacupful of Tomato Puree.
One pound of sliced Potatoes.
A quarter of a pound of Onions.
A teaspoonful of chopped Parsley.
One ounce of Butter.
Pepper.
Short Paste✪ Tomato and Potato Pie.
Slice the onions and put them in cold wrater with the
potatoes, let them boil up quickly, and boil for one
minute, then drain them, and put them in a pie-dish.
Now mix in the chopped parsley, tomato puree, butter,
and pepper to taste. Cover with a short crust, and bake
in a moderate oven for an hour and a half. The tomato
puree must be made according to recipe for “ Tomato
Puree.” The short paste according to recipe for “ Short
Paste.”
141. Tomatoes (Stuffed).
Ingredients.
Large Tomatoes. | Butter.
Forcemeat✪ Tomatoes (Stuffed).
Wipe some large tomatoes as nearly one size as
possible. Cut a round hole in the stalk end, and put
in some forcemeat. As much forcemeat can be put in
as will lie nicely on the top of the tomato. Place a bit
of butter, as large as a hazel-nut, on each tomato, and
SAVOURIES
75
bake them in a tin, in a moderate oven ; they will bake
in from twenty minutes to half an hour, according
to size. Make the forcemeat according to recipe for
“ Forcemeat."
142. Tomatoes on Toast.
Cut some tomatoes in halves and bake them for about
ten minutes in a hot oven. Have ready some small
pieces of buttered toast, and put half a tomato on each
piece. Serve very hot.
143. Vegetables (Curried.)
Ingredients .
Half a pound of Carrots.
Half a pound of Turnips.
Half a pound of Celery.
Half a pound of Onions.
Half a pint of Brown Gravy,
One ounce of Butter.
Curry Powder✪ Vegetables (Curried).
Page 39 · 4 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak the tapioca for two hours in water, and then put it to boil ; add a little more water if it requires it, until it is quite done, and the consistency of porridge. Put the tomatoes in boiling water for a few seconds, when the peel will come off easily. Slice them after they are peeled and lay them at the bottom of a well-buttered baking-dish. Season the tapioca with pepper, and stir in half the butter and spread it over the tomatoes. Now put in the Parmesan and sprinkle the bread-crumbs over the top. Break up the remainder of the butter in bits, and place it over the bread-crumbs. Bake in a hot oven for about twenty minutes.
139. Tomato and Forcemeat Pie.
Ingredients.
One pound of Tomatoes. | Forcemeat. | Short Paste.
Put the tomatoes in boiling water for a few seconds when the peel will come off easily. Slice them after
they are peeled, and place them at the bottom of a shallow pie-dish. Place a layer of forcemeat over them about an inch thick. Cover the dish with a short crust, and bake until the crust is done. Make the forcemeat according to “ Forcemeat ” recipe, and the crust from recipe for “ Short Paste.”
140. Tomato and Potato Pie.
Ingredients .
A teacupful of Tomato Puree. One pound of sliced Potatoes.
A quarter of a pound of Onions. A teaspoonful of chopped Parsley.
One ounce of Butter. Pepper.
Short Paste.
Slice the onions and put them in cold water with the potatoes, let them boil up quickly, and boil for one minute, then drain them, and put them in a pie-dish. Now mix in the chopped parsley, tomato puree, butter, and pepper to taste. Cover with a short crust, and bake in a moderate oven for an hour and a half. The tomato puree must be made according to recipe for “ Tomato Puree.” The short paste according to recipe for “ Short Paste.”
141. Tomatoes (Stuffed).
Ingredients.
Large Tomatoes. | Butter.
Forcemeat.
Wipe some large tomatoes as nearly one size as possible. Cut a round hole in the stalk end, and put in some forcemeat. As much forcemeat can be put in as will lie nicely on the top of the tomato. Place a bit of butter, as large as a hazel-nut, on each tomato, and
bake them in a tin, in a moderate oven ; they will bake in from twenty minutes to half an hour, according to size. Make the forcemeat according to recipe for “ Forcemeat."
142. Tomatoes on Toast.
Cut some tomatoes in halves and bake them for about ten minutes in a hot oven. Have ready some small pieces of buttered toast, and put half a tomato on each piece. Serve very hot.
143. Vegetables (Curried.)
Ingredients .
Half a pound of Carrots. Half a pound of Turnips. Half a pound of Celery.
Half a pound of Onions. Half a pint of Brown Gravy, One ounce of Butter.
Curry Powder.
Records on this page
Tomato and Forcemeat PieTomato and Potato PieTomatoes (Stuffed)Vegetables (Curried)