Baked Tomatoes

Ingredients

• 4 oz. of cooked ham
• 1 oz. of beef suet or fat bacon
• 3 to 4 mushrooms
• 1 teaspoonful of chopped parsley
• a grate or two of lemon rind
• 4 large ripe but firm tomatoes
• a small piece of butter
• breadcrumbs

Method

1. 1

   Chop finely the cooked ham, beef suet or fat bacon, and mushrooms.

2. 2

   Mix these with chopped parsley, add a grate or two of lemon rind.

3. 3

   Fry these ingredients in a little butter, then season, and moisten with a beaten egg.

4. 4

   Remove the stalks from the tomatoes, wipe them, and cut each in half.

5. 5

   Scoop out some of the pulp, which may, if liked, be mixed with the stuffing.

6. 6

   Fill each half of tomato with the mixture, sprinkle the top with breadcrumbs, and place a small piece of butter in the centre of each.

7. 7

   Bake in a fairly hot oven for 15 minutes.

8. 8

   Dish up and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 91. The excerpt below is the record exactly as published.

Baked Tomatoes. Chop finely 4 oz. of cooked ham, 1 oz. of beef suet or fat bacon, and 3 to 4 mushrooms. Mix these with 1 teaspoonful of chopped parsley, add a grate or two of lemon rind. Fry these ingredients in a little butter, then season, and moisten with a beaten egg. Remove the stalks from 4 large ripe but firm tomatoes, wipe them, and cut each in half. Scoop out some of TOMATOES. 185 the pulp, which may, if liked, be mixed with the stuffing. Put enough of the mixture in each half of tomato so as to completely fill same. Sprinkle the top with breadcrumbs, and place a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.