Fried Tomatoes with Brown Gravy

Ingredients

• very firm, ripe tomatoes
• a tablespoonful of flour
• a tablespoonful of butter
• half an inch deep of lard

Method

1. 1

   Slice tomatoes, coat with seasoned flour, fry until brown, and prepare gravy with flour and butter from the pan drippings.

2. 2

   Serve tomatoes on gravy.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 231. The excerpt below is the record exactly as published.

tablespoonfuls of butter, a high seasoning of salt and pepper, and heat them thoroughly; after the okra is hot, serve as a vegetable. Tomatoes and corn, or Lima beans, are frequently stewed with okra ; the seasoning being salt, pepper, and butter. Fried or broiled ham is often served with okra, as is also fried chicken. GBEEN PEPPERS, STUFFED AND BAKED. Wash half a dozen large green peppers, put them into boiling water, and boil them for five minutes; then take them from the water, and rub off the skins with a wet cloth ; cut off the stem ends, remove the seeds with a small spoon, and stuff the peppers with any kind of cold meat minced fine, mixed with an equal quantity of stale bread softened with cold water, and seasoned with salt ; replace the stems, set the peppers in a deep earthen plate or dish, pour in as much cold gravy as the dish will hold, and bake the peppers in a moderate oven for half an hour. They may be stuffed with sausage-meat and bread. Serve them in the dish in which they were baked. Cheese is grated and mixed with bread-crumbs for stuff- ing peppers ; and they are subsequently fried instead of being baked. STUFFED TOMATOES. Fry a quarter of a pound of sausages or sausage-meat ; wash a dozen ripe, firm tomatoes of medium size ; cut a small slice from the stem end of each one, and scoop out the interior with a teaspoon ; chop this part of the tomatoes fine, mix it thoroughly with the fried sausage, season the force-meat thus made highly with salt and pepper, and then use it to stuff the tomatoes ; set the stuffed tomatoes in a SALADS AND VEGETABLES. 429 dripping-pan just large enough to hold them, dust cracker or bread crumbs over the tops, put a very small bit of but- ter on each one, and then bake them for half an hour in a hot oven; remove them from the dripping-pan to a hot platter, without breaking them, and serve them hot, with a gravy made as follows: After dishing the tomatoes, set the dripping-pan in which they were baked over the fire, stir into it a tablespoonful of dry flour, and let it brown ; then stir in a pint of boiling water ; season the gravy highly with salt and pepper, let it boil for a minute, and then serve it with the stuffed tomatoes. FRIED TOMATOES WITH BROWN GRAVY. Choose very firm, ripe tomatoes ; wipe them with a wet cloth, slice them half an inch thick, and cover them with flour seasoned with salt and pepper; put a dripping-pan over the fire with enough lard to be half an inch deep when melted, and let it get smoking hot ; when the fat is hot, put into it as many tomatoes as will lie flat in the pan, and quickly brown them on both sides, turning them carefully without breaking them ; when they are done, transfer them to a hot dish, and fry more in the same way ; when all the tomatoes are fried, pour out of the pan all the lard, saving it for frying tomatoes again, and put in a tablespoonful each of flour and butter ; stir them over the fire until they are brown, then gradually stir in a pint of boiling water ; season the gravy thus made rather highly with salt and pepper, and let it boil for two minutes ; then pour it on a deep platter, lay the fried tomatoes on it without breaking them, and serve them hot. BROILED TOMATOES. Choose large, firm tomatoes, wash them in cold water, and wipe them dry ; have ready a double wire gridiron well buttered, a plate containing four tablespoonfuls of flour

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