Stuffed Tomatoes

Ingredients

• four large ripe but firm tomatoes
• four ounces of cooked cold ham
• one ounce of beef-suet or fat bacon
• three or four mushrooms
• one teaspoonful of chopped parsley
• a beaten egg
• bread-crumbs
• a small piece of butter

Method

1. 1

   Chop ham, beef suet, and mushrooms finely.

2. 2

   Fry these in butter, season, and moisten with beaten egg.

3. 3

   Remove stalks from tomatoes, scoop out some pulp, and fill with the mixture.

4. 4

   Sprinkle with bread-crumbs and place butter in the center.

5. 5

   Bake in a buttered dish for about twenty minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

tuffet> tomatoes. (Tomates farcies.) Chop finely four ounces of cooked cold ham, one ounce of beef-suet or fat bacon, and three or four mushrooms. Mix these with one teaspoonful of chopped parsley ; add a grate or two of lemon rind. Fry these ingredients in a little butter, then season and moisten with a beaten egg. Remove the stalks from four large ripe but firm tomatoes, wipe them and cut each in halves. Scoop out some of the pulp which may, if liked, be mixed with the stuffing. Put enough of the mixture in each half of tomato to completely fill them ; sprinkle the top with bread-crumbs, and put a small piece of butter

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