Forced Tomatoes

Ingredients

• two ounces of mushrooms
• a bunch of parsley
• a slice of lean ham
• a little Cayenne pepper
• salt
• bread-crumbs
• the yolks of two eggs

Method

1. 1

   Mix mushrooms, parsley, ham, herbs, and seasoning in butter until tender.

2. 2

   Cool and fill hollowed tomatoes, top with bread-crumbs and butter, then bake until rich in color.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 68. The excerpt below is the record exactly as published.

bread-crumbs, a little sprinkling of salt and pepper, with a covering of butter, in slices as thin as you can cut it ; repeat until full, having bread-crumbs as the last layer ; then pour on as much milk as the dish will hold and bake it brown. Allow half an hour or three-quarters for the baking. To Stew Spinach. After picking the leaves from the stalks they must be well washed in several waters, and then boiled in a cov- ered vessel with just what adheres to them. After the spinach has boiled sufliciently chop it up fine. Mean- while put a lump of butter, with two spoonfuls of cream, and a little pepper, salt, and vinegar, into a saucepan, and let them stew together five minutes^ stirring constantly; then put in the spinach. VmOjNIA VOOKJEHY-ffOOK. m Ob. Wash and pick the spinach clean; drain, and throw it into boiling water ; a few minutes will boil it sufficiently. Press out all the water ; put it in a saucepan, with a piece of butter, pepper, and salt; chop it continually with a spoon until it is quite dry. Serve up quickly, so as to be really hot. Poached or sliced hard-boiled eggs add greatly to this wholesome dish, which is particularly rel- ishing in the early spring. To Broil Tomatoes. Cut in slices and broil on a gridiron, with pepper, salt, and a little butter. To Bakb Tomatobs. Peel nicely, and place in a deep baking-dish, with layers of grated bread, whole tomatoes, butter, pepper, and salt, with a heaping table-spoonful of brown sugar. Bake well. To Stbw Tomatoes. Peel, mash, and stew until well done, with butter, pep- per, salt, and sugar, and the addition of bread-crumbs. To be good they must be thoroughly cooked. FoBOBD Tomatoes. Two ounces of mushrooms minced small, a bunch of parsley, a slice of lean ham chopped fine, with a few sa- vory herbs and a little Cayenne pepper and salt ; put all the ingredients in a saucepan, with a lump of butter; stir all together till quite tender, then set away to cool. Have ready some bread-crumbs and the yolks of two eggs well beaten, Choose large tomatoes (as near the same size as possible), cut a slice from the stalk end of each, and take out carefully the seeds and juice, filling their places with 140 VIRGINIA COOKERY-BOOK, the mixture; strew with bread and some melted butter, and bake in an oven till they have a rich color. These forced tomatoes go admirably with a baked calf's head or cold veal. Turnips Are especially the complement for hot corned-beef. They should be peeled, sliced, and boiled or steamed until soft enough to be mashed with ease. Add a little milk, but- ter, and salt

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