Stuffed Tomatoes

Ingredients

• fine large ripe tomatoes
• equal parts of cold roast beef, mutton or chicken
• as much green corn as meat
• a few bread crumbs
• pepper
• salt
• a piece of butter as large as a nutmeg

Method

1. 1

   Cut out the blossom end of the tomatoes and scoop out the insides.

2. 2

   Chop the insides finely and mix with equal parts of finely chopped cold roast beef, mutton, or chicken, and as much raw green corn.

3. 3

   Add a few fine bread crumbs, season with pepper and salt, and fill the tomato skins with this mixture.

4. 4

   Place a piece of butter on top of each, arrange in a buttered baking dish, and bake for nearly an hour in a good oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 66. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Take fine large ripe tomatoes, cut out the blossom end, and scoop out the insides as clean as you can without breaking the skins, chop this fine, add to it equal parts of cold roast beef, mutton or chicken, cut as fine as possible with a chopper, and as much green com as meat, cut raw from the cob, mix all together and add a few bread crumbs made very fine, season with pepper and salt, and a very little piece of onion chopped fine ; fill the tomato skins with this mixture, put a piece of butter as large as a nutmeg on the top of each one, and place them side by side in a buttered baking-dish large enough to hold them without put- ting them oyer one another; bake them nearly an hour

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