Stuffed Tomatoes
From The girl's own cookery book, 1882
The forcemeat should be cooked before use. A little brown sauce may be served with them.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 52. The excerpt below is the record exactly as published.
little savoury force- meat with whatever materials may be at hand, and flavour it, if possible, with mushrooms and lightly with shalot. Take a thin slice from the stalk end of some ripe but firm tomatoes, which should be of moderate and equal size, and scoop out from the centre the seeds and the watery part. Put in the forcemeat, and sprinkle brown raspings over the top. Place the tomatoes side by side in a deep dish which has a cover, and into which oil has been poured to the depth of a quarter of an inch. Place the cover over the tomatoes, and bake them in a sharp oven till they are cooked through. They should be basted every now and then. They will take about twenty minutes or more, according to their size and ripeness. They should be quickly cooked, however, and the force- meat with which they are filled should be cooked before it is used. If more convenient the stuffed tomatoes
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