Stuffed Tomatoes

Ingredients

• 3 medium firm tomatoes.
• 1 teaspoouful butter.
• I „ chopped onion.
• 1 dessertspoonful chopped ham.
• 2 chopped button mushrooms.
• 2 chopped button mushrooms.
• A little brown sauce or tomato pulp.
• Cayenne.
• salt.
• Garnish for Top. — Brown crumbs and cheese.
• Dishing. — Rounds of fried bread.
• Parsley.

Method

1. 1

   Have the tomatoes of equal sizes; wipe them and cut a small round from each at the end opposite the stalk.

2. 2

   Scoop out all the pulp from the inside, and turn the cases upside down for a short time to drain.

3. 3

   Melt the butter in a pan and fry the onion and ham thoroughly; stir in the other ingredients, and have the mixture rather soft.

4. 4

   Fill the tomatoes with this; sprinkle with cheese and crumbs on top, and bake in a moderate oven, from twelve to fifteen minutes, till soft.

5. 5

   Dish on the rounds of fried bread and decorate with small sprigs of parsley.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 18. The excerpt below is the record exactly as published.

Cayenne and salt. A little cream. Soak the beans over night in plenty of cold water ; rinse and put them in a pan with cold water and salt. Boil gently from two to three hours till tender. Drain, and remove the skins. Melt the butter in a pan ; add all the other ingredients, and shake over the fire till the beans are well coated with the mixture, without allowing it to boil. Dish and garnish with fried bread. [ 86 ] PEAS, 1 Ib. peas. Boiling water. Sugar, Sprig of mint, i oz. butter. Salt. Rinse the peas and shell them. Have a pan with just enough boiling salted water to cover them. Add the peas with the mint and a pinch of sugar ; boil gently till soft, from ten to twenty minutes. Drain thoroughly, toss in the melted butter, and serve. Scrub and peel the potatoes and cut into very thin slices. Keep for half an hour in cold water. Drain very well on a dry cloth. Have the fat smoking hot. Put the chips into a frying-basket and cook until tender, about three minutes. Lift up the basket and let the fat reheat. Put the potatoes into the fat again for a few seconds, until they are crisp and brown. Drain thoroughly on paper, and serve. POTATO CHIPS. Two or three potatoes. Pan of fat. [ 87 ] POTATO CROQUETTES. ^ lb. cooked potatoes, i oz. butter. 1 yolk. 1 good teaspoonful parsley. 1 oz. Parmesan cheese. Cayenne and salt. Rub the potatoes through a wire sieve. Melt the butter in a pan ; add all the other ingredients, and cook over the fire till the mixture will roll smoothly into balls. Cool slightly, form into balls, rolls, or fancy shapes ; coat with beaten egg and bread-crumbs, and fry in smoking hot fat. Drain well ; dish and garnish with parsley. Wash and scrape the salsify thoroughly, using lemon juice or vinegar in each water to preserve the colour. Boil in boiling salted water, with few drops of lemon juice or vinegar, till tender, about thirty minutes ; drain and dish. Pour over melted butter, or coat with Bdchamel, Hollandaise sauce, etc. SALSIFY. 1 bundle salsify. Boiling water. Salt. Lemon juice. [ 88 ] SEA-KALE. 1 basket sea-kale. | Boiling water. Salt Wash and scrape the sea-kale thoroughly, and tie it up in bundles of even thickness. Boil gently for thirty minutes till tender ; drain, and serve on toast. Pour over melted butter, or coat with Hollandaise or mousseline sauce. SPINACH. Wash the spinach very thoroughly and remove the coarse stalks ; put it into a rinsed pan with the water that clings to the leaves. Put the lid on the pan and cook till tender, stirring frequently. When ready, drain and rub through a sieve. Put it into a pan with a small pat of butter and pinches of pepper and salt ; allow it to heat thoroughly. Pile neatly on a hot vegetable dish. Garnish with tiny crohtons of fried bread. [ 89 ^ STUFFED TOMATOES. 3 medium firm tomatoes. Stuffing. — 1 teaspoouful butter. I „ chopped onion. 1 dessertspoonful chopped ham. 2 chopped button mushrooms. 1 tablespoonful white hread-crumbs. A little brown sauce or tomato pulp. Cayenne and salt. Garnish for Top. — Brown crumbs and cheese. Dishing. — Rounds of fried bread. Parsley.

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