Forced Tomatoes

Ingredients

• 6 or 8 medium-sized tomatoes
• 9 mushrooms, minced
• 1 tablespoonful minced parsley
• A small piece of onion
• 3 tablespoonfuls of lean ham, tongue, or chicken
• A dust of sweet herbs
• Pepper
• salt
• 1 egg
• 3 oz. butter, or a little salad oil
• ^ pint stock
• | oz. glaze

Method

1. 1

   Remove the top from the tomatoes and scoop out the centres, taking care not to break the under skin, season each with salt and pepper.

2. 2

   Put 1 oz. butter into a saucepan with 6 of the mushrooms, parsley, onion, 2 tablespoonfuls ham, sweet herbs, pepper and salt, all minced; fry 6 or 8 minutes; add one egg (beaten), and fill each tomato; put into a baking tin with 1 oz. butter, cover with buttered paper, bake 20 minutes.

3. 3

   Put the centres of the tomatoes into a saucepan with 2 or 3 mushrooms, 1 small onion, 1 tablespoonful of minced ham, 1 oz. butter; fry for five minutes, then add 0.5 pint of brown stock, 0.5 oz. glaze, salt and pepper, boil until reduced to half the quantity; skim off the fat, pass through a fine hair sieve, re-heat, and pour round the tomatoes; sprinkle on the top of each tomato a few brown bread crumbs.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 21. The excerpt below is the record exactly as published.

FORCED TOMATOES. 6 or 8 medium-sized tomatoes 9 mushrooms, minced 1 tablespoonful minced parsley A small piece of onion 3 tablespoonfuls of lean ham, tongue, or chicken A dust of sweet herbs Pepper and salt 1 egg 3 oz. butter, or a little salad oil ^ pint stock | oz. glaze

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