Stuffed Tomatoes

Ingredients

• six choice tomatoes
• one small onion
• one gill hot water
• two ounces cold veal or chicken
• season with salt
• season with pepper
• enough cracker dust or bread crumbs
• small piece of butter on top of each

Method

1. 1

   Cut a slice from the stem end of each tomato and scoop out the pulp.

2. 2

   Mince the onion and fry slightly, then add hot water, tomato pulp, and chopped veal or chicken.

3. 3

   Simmer slowly, season, and mix in enough cracker dust or bread crumbs to absorb moisture.

4. 4

   Stuff the tomatoes, place a small piece of butter on top, and bake until slightly browned.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 58. The excerpt below is the record exactly as published.

Stuffed Tomatoes. — Cut a slice from the stem end of each, and scoop out pulp. Mince one small onion, fry slightly, add one gill hot water, tomato pulp, two ounces cold veal or chicken chopped fine, simmer slowly, season with salt and pepper; stir in enough cracker dust or bread crumbs to absorb mois- ture; take off fire and let cool, stuff the tomatoes, small piece of butter on top of each and bake until sligthly browned. — Mrs. A. H. Ellington. Stewed Tomatoes. — Pour boiling water over one dozen ripe tomatoes; let stand a few minutes. Peel off skins, slice and cook about twenty minutes in saucepan; then add tablespoon butter, salt and pepper. Stew fifteen minutes longer and serve hot. Or if desired turn them into a baking dish and put bits of light bread, cut in squares, in the tomatoes, adding a tiny bit of butter and sugar to each piece. Set in the oven just long enough to toast the bread. — Mrs. Sam Lancaster. Stuffed Tomatoes. — Cut the tops from six choice tomatoes and scoop the meat out with a spoon. Mix with meat and juice of tomato one-quarter pound of chopped nuts, half cup of chopped nuts, quarter teaspoonful of cayenne pepper, one teaspoonful of salt, three tablespoonfuls of mayonnaise dress- ing. Dissolve one tablespoonful of gelatine and mix with the ingredients. Set on ice till it begins to stiffen, then fill the tomatoes with it and serve on lettuce leaves with a little more mayonnaise dressing if desired. — Miss Pattie Crook. Tomatoes Stuffed with Lobster. — Peel tomatoes and scoop out the meat, leaving enough to keep the shape. Chop the to- matoes, season with salt, black pepper, cayenne pepper, and a little lemon juice. Mix well with the lobster, and add an oil mayonnaise dressing. Then refill the tomatoes and place on ice. Serves six people, and is delicious. — Eleanor Freeman Lancaster. HOW WE COOK IN TENNESSEE. 103 Stuffed Baked Tomatoes. — From the blossom end of a dozen smooth, ripe tomatoes, cut a thin slice and with a small spoon scoop ont the pulp without breaking the rind; chop a small head of cabbage and a good size onion fine, and mix with them fine bread crumbs and the pulp; season with pepper

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