Stuffed Tomatoes

Ingredients

• large tomatoes
• a tablespoonful of butter
• bread crumbs
• salt
• pepper
• a small finely chopped onion
• the yolk of 1 egg
• a very small piece of bacon

Method

1. 1

   Select large tomatoes, scoop out a small place and fill with either of the dressings.

2. 2

   For Dressing No.

3. 3

   1, fry onion in butter, add moistened bread crumbs, season, and bake.

4. 4

   For Dressing No.

5. 5

   2, chop meat or fowl with bacon, fry onion, add meat, bread crumbs, season, add egg yolk, fill tomatoes, sprinkle with bread crumbs and butter, and bake.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 16. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Select large tomatoes of even size, scoop out a small place and fill with either of the following dres- sings. DRESSING No. 1.: Fry a small finely chopped onion in a tablespoonful of butter ; when nearly done add some bread crumbs moistened with a little milk or water; season with salt and pepper. Put a little butter on each and bake. DRESSING No. 2: Chop very fine cold meat or fowl of any kind with a very small piece of bacon; fry a finely chopped onion in a little butter, when nearly done add the meat, some bread crumbs, pepper and salt; cook a minute, add the yolk of 1 egg

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