To Stew Tomatoes

Ingredients

• Peel and slice the tomatoes
• season with salt, pepper, and butter

Method

1. 1

   Peel and slice the tomatoes, stew until thoroughly cooked, then season with salt, pepper, and butter.

2. 2

   Or cream may be used in place of butter, and, if liked, a delicate flavoring of mace or nutmeg may be added.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 39. The excerpt below is the record exactly as published.

season with salt, pepper, and butter ; or serve with white or brown sauce. To Stew Carrots. — Wash, pare, parboil an hour, drain, slice, put in a stew-pan with a little broth or water, and simmer till tender. Season with salt, pepper, and minced parsley. To Stew Corn. — Cut the corn from the cob, scrape off the pulp and eyes. Put in a sauce-pan with a half pint of water to each pint of corn. Cover closely, stir occasionally to keep the corn from sticking to the sauce- pan and burning, and stew ten minutes, or till cooked. Season to taste with salt, pepper, and a little cream or butter, and serve. To Stew Cucumbers. — Pare, split in pieces length- wise, scrape out the seeds, cover with water, simmer until tender, thicken with flour and butter, and season with salt and pepper. To Stew Mushrooms. — Put the mushrooms in a stew- pan with a lump of butter, salt and pepper to taste, and a tablespoonful of lemon juice to each pint of mush- rooms. Cover closely, stew two minutes, or until ten- der, then thicken with a teaspoonful of flour, and serve. 92 The Art of Cookery. The liquor of canned mushrooms should always be used in mushroom sauce or stewed mushrooms. To Stew Okra. — Wash and slice the pods, simmer in a little water or broth till tender, then season with salt, pepper, and butter, and serve. To Stew Onions. — Peel, boil half an hour, drain, cover with milk, stew until tender, drain, mash or chop, add a little cream, stir over the fire until thoroughly- heated, then season with salt and pepper ; or when cooked tender dress with salt, pepper, and butter, and serve whole. Asparagus Peas. — Wash asparagus, cut it in small pieces, simmer fifteen minutes, or till tender, in just enough water to cover it, thicken slightly with flour and butter stirred together, add a little sweet cream, and season with salt and pepper. To Stew Cabbage. — Slice or chop cabbage fine, stew in a small quantity of water till tender, season with salt, pepper, and butter, add a little sweet cream or vinegar, and serve. Stewed cabbage is usually called hot slaw, if it contains vinegar. To Stew Celery. — Cut the stalks of celery into pieces an inch or two inches in length, simmer fifteen minutes, or until tender, in a little water, add sweet cream, season to taste with salt and pepper, and serve ; or season, pour over slices of toasted bread, and serve. To Stew Salsify. — Pare, cut in pieces half an inch in length, stew half an hour, or till tender, drain, and serve with drawn butter or white sauce ; or mash fine, when drained, season with salt and pepper, add a little cream, and serve. Salsify should be laid in cold water Stewing. 95 as soon as pared, to keep it from becoming discolored. To Stew Tomatoes. — Peel and slice the tomatoes

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