Stuffed Tomatoes

Ingredients

• four tomatoes
• a small teacupful of soft bread crumbs
• a slice of meat finely minced
• a pinch of salt
• a sprinkling of pepper
• a piece of butter, or beef dripping, the size of a marble

Method

1. 1

   Cut tops off tomatoes, scoop out seeds.

2. 2

   Mix bread crumbs, minced meat, salt, pepper, and butter.

3. 3

   Fill tomatoes, place on greased baking tin, and bake until soft.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 6. The excerpt below is the record exactly as published.

Stuffed Tomatoes This will make an excellent dish for the schoolroom supper. Get four tomatoes, cut a thin slice from I the stem end, remove the seeds and soft j pulp, and put them into a basin with a small teacupful of soft bread crumbs and a : slice of meat finely minced. Add a pinch I of salt, a sprinkling of pepper, and a piece ! of butter, or beef dripping, the size of a : marble. Mix them well together, fill the ; tomatoes with the mixture, and put them ; on a baking-tin which has been well rubbed ' with dripping. Bake them till they are soft. Stuffed Cucumber Peel a short, fat cucumber thinly, cut off i the top and scoop out the seeds. Put the 41 I I "The Child'^s Cookery Book cucumber into slightly salted water, and let it boil for ten minutes. Peel a small onion and a good-sized apple, cut them up into slices, and fry them slightly in a frying-pan with a piece of butter the size of a walnut. When they are soft, but not brown, stir in an eggspoonful of sugar, a dessertspoonful of flour, an eggspoonful of curry powder, a pinch of salt

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