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Panned Tomatoes
From The Rural cook book, 1907
Serves 4
Excellent served with roast meats.
Presented as published in 1907. 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 Rural cook book (1907), page 91. The excerpt below is the record exactly as published.
Panned Tomatoes. — These are excellent served with roast meats. Put in a pan with two ounces of butter six firm tomatoes that have been cut in halves. Cook slowly on the top of the range for 10 minutes, then brown quickly in the oven. Remove the tomatoes to a hot platter, and make a sauce by adding to the browned butter two tablespoonfuls of flour, and after it is rubbed smooth one pint of milk. Stir until boiling. Season well with salt and pepper and pour over the tomatoes. Garnish with parsley and points of toast
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