Stuffed Tomatoes

Ingredients

• 12 tomatoes
• 1 cupful bread crumbs
• 1 teaspoonful chopped parsley
• 2 tablespoonfuls lean ham, cut into dice
• pepper
• salt
• cayenne
• -i teaspoonful anchovy essence
• 1 egg

Method

1. 1

   Cut the top off the tomatoes, scoop out the inside with a teaspoon.

2. 2

   Put the crumbs, parsley, ham, anchovy essence, and egg into a basin, season to taste, and mix well.

3. 3

   Fill the cavities of the tomatoes with this mixture.

4. 4

   Put the top slice on each tomato again, place them in a baking tin containing a little clean hot fat, and bake for fifteen minutes in a moderate oven.

5. 5

   Have ready twelve small rounds of fried bread, put a tomato on each, garnish with parsley, and serve hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 98. The excerpt below is the record exactly as published.

STUFFED TOMATOES. 12 tomatoes l cupful bread crumbs 1 teaspoonful chopped parsley 2 tablespoonfuls lean ham, cut into1 dice pepper salt cayenne -i teaspoonful anchovy essence 1 egg

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