Stuffed Tomatoes

Ingredients

• six fine, sound red tomatoes
• one pinch of salt
• half a pinch of pepper
• one medium-sized, sound, peeled onion
• half an ounce of butter
• six chopped mushrooms
• one ounce of sausage-meat

Method

1. 1

   Wash and dry the tomatoes.

2. 2

   Cut the tops off without detaching.

3. 3

   Scoop out the insides and season with salt and pepper.

4. 4

   Cook onion in butter for three minutes, add mushrooms and sausage-meat.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 250. The excerpt below is the record exactly as published.

Stuffed Tomatoes. — Wash and dry well six fine, sound red tomatoes. Cut the top of each up, without detaching, so that it will serve as a cover. Scoop out the inside of each with a vegetable-scoop; and place on a plate for further action. Season the inside of the six emptied tomatoes with one pinch of salt and half a pinch of pepper, equally divided. Chop very fine one medium-sized, sound, peeled onion; place it in a sauce- pan with half an ounce of butter; and cook for three minutes on a brisk fire, being careful not to let get brown. Add six chopped mushrooms and one ounce of sausage-meat

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