Devilled Tomatoes
From The "Queen" cookery books: Vegetables, 1902
These make a delicious accompaniment to roast meat.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.
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 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
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