Stuffed Tomatoes

Ingredients

• six medium-sized tomatoes
• two tablespoons butter
• one-half tablespoon finely chopped onion
• one-half cup finely chopped cold cooked chicken
• one-half cup stale bread crumbs
• salt to taste
• pepper to taste
• one egg slightly beaten

Method

1. 1

   Wipe and remove thin slices from stem end of tomatoes.

2. 2

   Take out seeds and pulp, sprinkle inside with salt, invert, and let stand for half an hour.

3. 3

   Cook butter with onion for five minutes, add chicken, bread crumbs, tomato pulp, salt, and pepper.

4. 4

   After cooking, add beaten egg and cook one minute.

5. 5

   Refill tomatoes with mixture, place in a buttered pan, sprinkle with buttered cracker crumbs, and bake for twenty minutes in a hot oven.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 136. The excerpt below is the record exactly as published.

Stuffed Tomatoes Wipe and remove thin slices from stem end of six medium- sized tomatoes. Take out seeds and pulp, sprinkle inside toma- toes with salt, invert, and let stand one-half hour. Cook for five minutes the following: Two tablespoons butter with one- half tablespoon finely chopped onion, add one-half cup finely chopped cold cooked chicken, or other meat, one-half cup stale bread crumbs, tomato pulp, salt and pepper to taste. After cooking add one egg slightly beaten and cook one minute. Refill the tomatoes with this mixture, place in a buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven. Ham Corn Ragout Cut scraps of ham or bacon in small squares ; fry brown, add six ripe tomatoes, peeled and sliced, and the grains cut from six ears of corn. Cover with boiling water, season with red pepper and salt, and cook slowly one-half hour. Serve hot with toasted bread. Cucumbers in Brown Gravy Pare half a dozen medium-sized cucumbers and cut them into thick slices, place them in iced water, let stand half an hour, drain, simmer in unseasoned beef stock until tender, then skim out the cucumbers and lay them in a hot vegetable dish. Cook one tablespoon of browned flour in one tablespoon of butter, add the stock, stir until thick and smooth, season with one teaspoon of kitchen bouquet, one-third teaspoon of onion juice and pepper and salt to taste

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