Stuffed Tomatoes

Ingredients

• 3 tomatoes.
• 2 ozs. ham.
• 1 oz. bread.
• 1 onion.
• Salt.
• pepper.
• Cayenne.
• * egg.
• 2 ozs. flour.
• 1 oz. butter.
• $ teaspoonful baking powder.

Method

1. 1

   Chop the ham and onion quite small and put it into a small saucepan.

2. 2

   Slip a thin slice or lid off the stem end of the tomato.

3. 3

   Carefully scoop out the pulp and put it all into the pan.

4. 4

   Stew slowly with a close lid on for 10 minutes.

5. 5

   Season to taste.

6. 6

   Stir in the grated bread.

7. 7

   Beat and add the egg and keep stirring till it thickens, about 3 minutes.

8. 8

   Lift the cooked mixture carefully into the tomato shells.

9. 9

   Rub the butter lightly into the flour and powder, and make a firm paste with water.

10. 10

    Roll out and line six patty pans.

11. 11

    Bake a pale brown.

12. 12

    Place a tomato in three of them, and what is left over pile up in the remaining three.

13. 13

    Warm them through (2 minutes) in a hot oven, and serve hot.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 31. The excerpt below is the record exactly as published.

1 oz. butter. Milk. Peel potatoes, and when cooked mash them with butter, crumble the bread, beat eggs, and mix all together well with a little milk ; pour into a deep dish, score the top, and bake till nicely browned. Mrs. Campbell, Garnethill, Glasgow. CARROTS (Fried). (With kind permission of Andrew Glendinning, Esq., London.) Carrots. I Batter. Fat. Boil the carrots until soft in their skins. Then pare them neatly, and cut in slices about one-sixth of an inch thick. Dip the slices in a thin batter of eggs, milk, and flour, and fry in butter or oil, seasoning with pepper and salt. CAULIFLOWER WITH TOMATO SAUCE. (With kind permission of Andrew Glendinning, Esq., London.) Cauliflower. | 5 cupful of cream. 1 tablespoonful of flour. | 1 pint of strained stewed tomatoes. Steam a cauliflower until tender. Thicken the strained toma- toes with flour mixed with the cream. Boil for a few minutes and pour over the cauliflower while hot. 84 STUFFED TOMATOES. 3 tomatoes. 2 ozs. ham. i oz. bread, i onion. Salt, pepper. Cayenne. * egg. Paste. 2 ozs. flour, i oz. butter. $ teaspoonful baking powder. Chop the ham and onion quite small and put it into a small saucepan. Slip a thin slice or lid off the stem end of the tomato. Carefully scoop out the pulp and put it all into the pan. Stew slowly with a close lid on for io minutes. Season to taste. Stir in the grated bread. Beat and add the egg and keep stir- ring till it thickens, about 3 minutes. Lift the cooked mixture carefully into the tomato shells. Rub the butter lightly into the flour and powder, and make a firm paste with water. Roll out and line six patty pans. Bake a pale brown. Place a tomato in three of them, and what is left over pile up in the remaining three. Warm them through (2 minutes) in a hot oven, and serve hot. Hot buttered toast may be used instead of the paste cases. Mrs. Stratton, Elmwood, Motherwell. STUFFED TOMATOES. Tomatoes. I Parsley, sweet herbs. Cheese. Salt. Chopped onion.

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