Stuffed Tomatoes
From Buckmaster's cookery, 1887
Thicken juice from seeds with butter and flour to pour over when serving.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 105. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Ingredients. Tomatoes. Herbs. Eschalot. Glaze. Bread crumbs. Butter. 1. Take some large tomatoes and cut them in half, round. 2. Remove the seeds. 3. Chop fine some parsley, thyme and one eschalot. 4. Mix the herbs with half a teacupful of bread crumbs. Add pepper and salt. 5. Butter a flat dish and lay the tomatoes on it. 6. Fill them with the mixture. 7. Divide one ounce of butter into small pieces and lay on the top. 8. Pour a little strong stock or half glaze round. 9. Bake about fifteen minutes. 10. Drain all the juice from the seeds and mix it with half an ounce of butter and a little flour
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