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Dressed Tomatoes
From Cookery and housekeeping, 1882
Serves 4
For small or irregular tomatoes, bake the mixture in china souffle cases.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 139. The excerpt below is the record exactly as published.
yolks of eggs may be stirred in. These vegetables may be used as garnish for the centre of cutlets, &c. ; or as second-course dishes. In the latter case they must be sent up in a deep dish, so as to keep warm ; arranged as a pyramid, and dotted over, or framed in with fried croutons. These may be the shape of wafers, triangles, almonds, or crescents. As garnish to cutlets, turnip tops or green cab- bage may be dressed like spinach when the latter is not plentiful, only the tender leaves being used. TOMATOES, 345 Spinach dressed in German Fashion. Wash it clean, and boil for a quarter of an hour with some salt. Then squeeze quite dry, and cut very finely. Mix 6 ozs. butter, i oz. breadcrumbs, and some very finely minced onion, and a quarter of a pint of cream or good milk. Boil all up together with the spinach, and serve. Dressed Tomatoes. Select tomatoes of an equal size, ripe but not over- ripe, cut a slice off the stem part, so as to be able to take out the pulp without breaking the rind. Remove all the seeds, or pips, stew down the pulp and mix with it shallots, parsley, a little grated ham, and browned breadcrumbs with yolk of ^gg, and salt to taste
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