Tomato {T ornate). — The use of these has only
become common of late years, tomato sauce alone
having established itself here up to the latter half of
the past century. Tomatoes may be baked, boiled,
devilled, grilled, &c., or served en jmree, or as an
entremets dressed in a variety of ways. The great
secret about tomatoes is not to leave them to cook
over long, as this destroys the delicacy of their flavour
entirely. If served raw they are excellent as a salad,
either alone or in conjunction with other vegetables,
Avhilst they play an important part in hors d’oeuvres
and savouries. For eating raw, and indeed for
most entremets, they should be peeled, and this is
easily done if they are dipped for a moment (only)
into scalding or boiling water, when the peel comes
off quite easily. But on no account leave them in the
water, for soaking ruins them.
baked. — Choose medium and CA'^en-sized
tomatoes, remove the stalks, and halve them ; well
butter a baking dish (using butter or Avell-clarified
dripping, as you please), and put some more butter
on and round the halves (using about 2oz. altogether
for eight averaged-sized tomatoes), and bake for
twenty minutes, more or less, according to size.
If the tomatoes run large, peel them, slice them rather
thickly, lay them in a single layer, touching but not
overlapping, in a Avell-buttered baking dish, brush
them over Avith a little liquified butter or dripping,
dust with freshly-ground black pepper, a little salt,
and some finely-minced parsley, and bake for seven
to eight minutes, serving them very hot, Avith a
tiny dust of sugar✪ Baked Tomatoes (unless very ripe) and a fcAv drops
VEGETABLES.
133
of lemon juice. When cooked thus they may be
served as a garnish round roast meat, the liquor
in the baking-tin being poured over them at the last ;
or they may be served separately thus : When cooked
lift the slices on to a hot dish, and keep covered ;
meanwhile, add a little stock or good meat gravy
to the liquor in the baking-tin, let it just boil up,
and serve poured over the tomatoes. These are very
good if placed on croutons of fried bread cut to match,
and dusted with minced chives and coralline pepper,
the gravy poured over all, and, lastly, a cube of hot
marrow set on each. Needless to say, these must
be served at once, very hot.
Tomatoes, devilled. — Slice the tomatoes rather
thickly after peeling them, coat them with butter
or well-clarified dripping, with Avhich you have
rubbed up some mustard flour, dust generously
with freshly-ground black and coralline pepper,
and bake or grill sharply for five to ten minutes,
according to size and thickness.
fried. — These make a delicious accom-
paniment to roast meat or fried bacon. Choose
small tomatoes (the so-called “ bird ” kind, about
the size of a large cherry are nicest), as whole and
perfect as possible ; heat a little fat or butter in a pan
(or use the bacon fat when the rashers have been
lifted out), and toss the tomatoes in this, gently
turning them now and again with a blunt skewer
(if pricked with a fork, the juice and flavour all exudes)
till they are glazed and cooked, which they should
be in from eight to ten minutes, and serve.
gratinees. — There are two or three_ways
IM
VEGETABLES.
Page 67 · 2 recipe records on this page
Presented as published in 1902. 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
Tomato (Tomate). — The use of these has only become common of late years, tomato sauce alone having established itself here up to the latter half of the past century. Tomatoes may be baked, boiled, devilled, grilled, &c., or served en puree, or as an entremets dressed in a variety of ways. The great secret about tomatoes is not to leave them to cook over long, as this destroys the delicacy of their flavour entirely. If served raw they are excellent as a salad, either alone or in conjunction with other vegetables, whilst they play an important part in hors d’oeuvres and savouries. For eating raw, and indeed for most entremets, they should be peeled, and this is easily done if they are dipped for a moment (only) into scalding or boiling water, when the peel comes off quite easily. But on no account leave them in the water, for soaking ruins them.
baked. — Choose medium and even-sized
tomatoes, remove the stalks, and halve them ; well butter a baking dish (using butter or well-clarified dripping, as you please), and put some more butter on and round the halves (using about 2oz. altogether for eight averaged-sized tomatoes), and bake for twenty minutes, more or less, according to size. If the tomatoes run large, peel them, slice them rather thickly, lay them in a single layer, touching but not overlapping, in a well-buttered baking dish, brush them over with a little liquified butter or dripping, dust with freshly-ground black pepper, a little salt, and some finely-minced parsley, and bake for seven to eight minutes, serving them very hot, Avith a tiny dust of sugar (unless very ripe) and a few drops
of lemon juice. When cooked thus they may be served as a garnish round roast meat, the liquor in the baking-tin being poured over them at the last ; or they may be served separately thus : When cooked lift the slices on to a hot dish, and keep covered ; meanwhile, add a little stock or good meat gravy to the liquor in the baking-tin, let it just boil up, and serve poured over the tomatoes. These are very good if placed on croutons of fried bread cut to match, and dusted with minced chives and coralline pepper, the gravy poured over all, and, lastly, a cube of hot marrow set on each. Needless to say, these must be served at once, very hot.
Tomatoes, devilled. — Slice the tomatoes rather thickly after peeling them, coat them with butter or well-clarified dripping, with which you have rubbed up some mustard flour, dust generously with freshly-ground black and coralline pepper, and bake or grill sharply for five to ten minutes, according to size and thickness.
fried. — These make a delicious accompaniment to roast meat or fried bacon. Choose small tomatoes (the so-called “ bird ” kind, about the size of a large cherry are nicest), as whole and perfect as possible ; heat a little fat or butter in a pan (or use the bacon fat when the rashers have been lifted out), and toss the tomatoes in this, gently turning them now and again with a blunt skewer (if pricked with a fork, the juice and flavour all exudes) till they are glazed and cooked, which they should be in from eight to ten minutes, and serve.
gratinees. — There are two or three ways
IM
Records on this page
Baked TomatoesDevilled Tomatoes