Stuffed Tomatoes
From Lessons in cooking through preparation of meals, 1912
Serves 1
If fresh tomatoes cannot be secured, use canned and layer in a baking dish.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 165. The excerpt below is the record exactly as published.
STUFFED TOMATOES NEW BEETS — PICKLED PEACH CANAPES Fricasseed Veal Wipe 2 lbs. veal from the loin and cut into J^ inch cubes. Cover with boiling water, add i small onion, 2 stalks celery, and 6 slices carrot. Cook slowly below the boiling point until the meat is tender, about i h. Remove 300 LESSONS IN COOKING the meat from the broth, sprinkle with salt and pepper, dredge with flour and saute in pork fat until a golden brown in color. Strain the broth of which there should be 2 c. Melt 4 T butter, add 4 T flour, and when mixed add the strained liquor. Boil a few m, season, and pour around the meat. Stuffed Tomatoes Select 4 firm good sized tomatoes. Wash thoroughly, then cut a slice from the blossom end and reserve for future use. Very carefully scoop out the interior leaving a firm shell. To the pulp add >^ c bread crumbs, browned in >4 c butter, yi c peas, }i c bacon, broiled crisp and cut into small pieces, and ^ c celery chopped very fine. Sea- son with i^ t salt, 34 t paprika, cook 5 m, add i beaten egg
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