Stuffed Tomatoes

Ingredients

• a slice of the corned beef
• an ounce of lean ham
• a table-spoonful of chopped parsley
• two table-spoonfuls of bread-crumbs
• two or three mushrooms
• the yolk of an egg

Method

1. 1

   Make a forcemeat by mixing the minced corned beef, ham, shallot, parsley, bread-crumbs, mushrooms, and butter.

2. 2

   Fill the tomatoes with this mixture, sprinkle with bread-raspings, place in a greased baking-tin, cover, and bake for about 15 minutes.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 211. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Toad-in-tke-Hole. Dinner. Halibut Cutlets. Cold Mutton. Salad. Cucumber. New Potatoes. Newmarket Pudding. Cheese. Marketing. For the Day.— Five or six large ripe Tomatoes ; a pound and a half of Buttock Steak; three or four pounds of Halibut (Marketing, June 23rd); a fresh 2G6 A YEAR'S COOKERY. cucumber ; a Lettuce ; a half-pennyworth of Beet-root; a half-pennyworth of young Onions ; Potatoes. For To-morrow.— -Four plump young Kidneys; half a pound of Bacon in rashers ; Mustard and Cress. Breakfast. — Buttered Shrimps. — Melt an ounce of butter in a saucepan, and mix an ounce of flour sihoothly with it. Add gradually half a pint of stock, and stir the sauce till it thickens. Put in the shrimps, and let them simmer for a minute or two, but not boil. Toast a round of bread, and butter it well, pour the preparation upon it, and serve very hot. If liked, milk or cream can be used instead of stock. Luncheon. — Stuffed Tomatoes. — Make a savoury forcemeat by mixing together a slice of the corned beef, finely minced, and an ounce of lean ham, half a shallot chopped small, a table-spoonful of chopped parsley, two table-spoonfuls of bread-crumbs, two or three mushrooms, if they are to be had, and a little butter. Bind the forcemeat together with the yolk of an egg

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